You have tried every which way to use up the zucchini in your garden but still have some left that the neighbors won’t even take! I offer this recipe as a means of making sure you use it all – to make sure nothing goes to waste from your garden. The flavor and texture make it so different you won’t mind having zucchini just one more time this winter.
This makes a good entrée for a light meal or a good side dish for a more elaborate meal. Even if you don’t eat it right away, it can be cut into slices, wrapped in plastic wrap, put in the refer and enjoyed as a cold (or microwave re-heated) snack for 3 to 4 days after it is made.
1 pound zucchini (4-5 medium – shredded)
1 teaspoon salt
2 large eggs
¼ cup bread crumbs
½ cup Parmesan cheese (Romano works well too – finely grated)
1 tablespoon olive oil
Toss grated zucchini in a colander. While still in colander, sprinkle a teaspoon of salt over the top of the zucchini. Allow zucchini to drain for about 30 minutes.
Dump zucchini on paper towels and press more towels over the top to get as much moisture out as possible.
Whisk the eggs together in a large mixing bowl. Add the bread crumbs and cheese. Whisk a little more and then add the zucchini. Mix well.
Add the olive oil to a medium frying pan and heat on medium-low. Pour frittata mixture into pan and gently pat it down with the back of a spatula (to make sure it is uniformly flat). Reduce heat to low, cover and simmer for approximately 15 minutes. Remove from heat and allow the frittata to cool in the pan for about 5 minutes. Cut into slices and serve while still warm. My Pico de Gallo is a nice condiment for this dish.