Italian frittata with zucchini

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.

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