Zucchini and Tomato Fritatta
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 1 1/2 Tablespoons oil
- 1 cup cottage or ricotta cheese
- 5 eggs
- 1/4 cup Parmesan cheese, finely grated, plus more for the top of the fritatta
- 1/4 cup flour
- 3–4 tomatoes, sliced
- 1 garlic clove, minced
- 1/4 cup mozzarella cheese, grated
- 1 Tablespoon fresh parsley, minced
- salt, pepper
Instructions
- Preheat the oven to 375 degrees. Brush a 9 inch round pie plate with 1/2 Tablespoon oil.
- Heat 1/2 Tablespoon of olive oil in a skillet. Add the sliced zucchini and cook for about 3 minutes, seasoning the zucchini with salt and pepper. The zucchini should still be a vibrant green color, but should have softened a bit. Set aside to cool a bit.
- Meanwhile in a medium bowl, whisk the eggs. Add the cottage cheese, Parmesan cheese, 1/4 teaspoon salt, black pepper, flour and 1/2 Tablespoon fresh minced parsley. Mix to combine.
- Add the slightly cooled off zucchini to the cheese and egg mixture. Pour the mixture into the prepared pie plate and even it out.
- Sprinkle the Mozzarella cheese on top of the frittata and shred a little bit more Parmesan on top of it as well.
- In the same skillet that you used for the zucchini, heat another 1/2 Tablespoon of oil, and add the sliced tomatoes and 1 minced garlic clove, seasoning with salt and pepper. Cook for only a minute, just until the garlic is fragrant and the tomatoes release some of their liquid.
- Place the tomatoes in a circle on top of the cheese on the frittata, leaving the liquid behind.
- Sprinkle with a bit more fresh parsley. Bake in the preheated oven for 30-35 minutes, until the edges are golden brown and the fritatta is set.