Vegetarian Recipe: Shredded Zucchini Frittata with Parmesan

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Jack Bishop is the author of “A Year in a Vegetarian Kitchen” published by Houghton Mifflin. He first shared this recipe for Shredded Zucchini Frittata with Parmesan on July 24, 2004.

Photo: Nourish Network

Shredded Zucchini Frittata with Parmesan

Serves 2 to 4 as a main course

• 3 medium zucchini (about 1 1/2 pounds)

• 3 tablespoons extra-virgin olive oil

• 3 medium garlic cloves, minced

• 1-2 tablespoons minced fresh herb leaves

• Salt and freshly ground black pepper

• 6 large eggs

• 3 tablespoons freshly grated Parmesan cheese

1. Trim the ends from the zucchini. Shred the zucchini using the large holes on a box grater or the shredding disk of a food processor. Wrap the shredded zucchini in several layers of paper towels or in a kitchen towel and squeeze gently. Continue squeezing, using new towels if necessary, until the zucchini is fairly dry.

2. Heat the oil in a large ovenproof nonstick skillet over medium-high heat until shimmering. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Stir in the herb and salt and pepper to taste.

3. Meanwhile, beat the eggs and cheese in a large bowl. Move an oven rack to the top position and heat the broiler.

4. When the zucchini is tender, add the egg mixture to the pan and stir gently with a fork to incorporate the zucchini evenly into the eggs. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata, until the bottom of the frittata is golden brown and the eggs are runny just on top, about 8 minutes.

5. Place the pan directly under the broiler and broil just until the top is golden brown and set, 1 to 2 minutes. Do not let the frittata burn. Slide the frittata onto a large platter and cut it into wedges to serve or cool it in the pan and serve at room temperature.