Zucchini Frittata
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“Just another way to use up that zucchini from your garden.”
Zucchini Frittata
2 recipe photos
READY IN:1hr 10mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 2 lbs zucchini, shredded
- 1 tablespoon salt
- 3⁄4 cup egg substitute, slightly beaten
- 3⁄4 chopped onion
- 1 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon hot pepper flakes
- 1 3⁄4 cups shredded monterey jack cheese
Directions
- Place shredded zucchini in a colender set over a bowl. Add salt and toss to mix. Let stand for 30 minutes.
- Press zucchini with back of a spoon to press out excess moisture.
- Preheat oven to 325 degrees.
- Combine egg sub., onion, oregano, basil and hot pepper flakes in a large bowl. Stir in cheese and zucchini and mix well.
- Pour into a lightly greased 9" pie plate.
- Bake at 325 for 25-30 minutes or until golden and set.
- Serve right away or cool to room temperature and serve.
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Zucchini Frittata