Recipes using zucchini are always welcome in the summer months when the squash is plentiful. This green, slender variety is best picked when small and bright green with a diameter of about 3 inches.
Zucchini are delicious when combined with eggs and cheese in a frittata, an Italian dish similar to an omelet or quiche. Cut it into individual servings and eat it hot or cool for lunch, brunch, supper, or a picnic. Zucchini Frittata 1/4 cup chopped scallions 1 medium-size zucchini, sliced Small bunch parsley, chopped 2 tablespoons salad oil 6 eggs 1/8 teaspoon freshly grated pepper 1 cup freshly grated Parmesan or sharp Cheddar cheese
Combine scallions, zucchini, parsley. Heat oil in frying pan over medium-high heat. Add chopped vegetables and stir occasionally for 5 minutes or until vegetables are slightly limp. Remove from heat.
Beat eggs with wire whisk and add pepper, cheese, and vegetables. Pour into greased 9-inch baking dish. Bake in 350 degrees F. oven for 30 minutes. Allow to cool for 5 to 10 minutes before serving.