Zucchini Frittata

The first courgette/zucchini I ever ate was boiled until extremely soft and served with meat, potatoes and gravy… need I say more.

The average British housewife “discovered” the courgette/zucchini in the early 1980s. Since we didn’t (and still don’t) have our own word for it, it is not surprising we didn’t know how to cook it! My mother has, however, since created the perfect summer dish using courgettes, which I will post very soon. In the meantime here is another dish, simple and delicious, bringing the full flavour of the first zucchini of the season to the fore.

Zucchini Frittata

Sauté 1 chopped onion in a little olive oil until soft, then add a crushed clove of garlic. Slice 2 zucchini and steam gently in the microwave until just starting to soften, then add to the onions and fry until golden. Beat 4 eggs and 2 tbsps cream together. Add salt and freshly ground black pepper. Pour into the pan, stir once and then let it cook gently for a few minutes until the top starts to set. Grate 100g tasty cheese (I use cheddar and parmesan) over the top and put under a hot grill until sizzling.

Serve in slices with salad and white bread.


29 thoughts on “Zucchini Frittata

  1. I sauté the zucchini right along with the onions, saving that step. Personally I think the less it’s softened the better it tastes. I often toss raw slices into salads, too. It’s also a great veggie dish sautéed along with onions and mushrooms (leaving the zucchini for the least amount of cooking).

  2. I remember my mum making ratatouille in the late 70s’ — oh the glamour! But there is nothing better than simply prepared courgettes, used at their freshest and youngest. Delicious!

    • Yes, it’s very quick and easy to make, and the quantities can easily be upped in the one pan for a thicker frittata if feeding a crowd!

  3. Zucchini is one of my favorite vegetables! I often just slice it thin, toss it in olive oil and pan fry it over high heat–then salt it. It grows so abundantly that it’s good to have a lot of recipes on hand for the cooking–and yours looks delicious.

    • Yes, I hope you might have a zucchini recipe for us soon! 😉 I have another couple to post, but like you say, there comes a day where you just don’t know what to do with them all!

  4. Looks delicious! Unfortunately I didn´t buy any zucchini on the market today so I have to wait till next week to try it out…

  5. This is the first year in a long while that I haven’t planted zucchini. I will have to get some next time I shop. This looks like a quick supper.

  6. This is the time of year when people secretly leave zucchini at neighbors houses. Or at least squash and zucchini have showed up here. I will make this tonight. Have you written a cookbook? What is the blue flower on this plate- is it the same as your header?

    • Hi there! A cookbook is maybe a good idea! Hope you enjoy the frittata. I’m posting another favourite zucchini recipe in a few days, in case any turn up on your doorstep! I was left a huge bag of pickling cucumbers one year, but don’t remember what I did with them!
      The blue flower is nigella, but the header is veronica. Both a beautiful blue.
      Have a nice day!

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