First things first–I promise that I am now out of all types of squash and next Yum-Yum Friday will not be centered around it. We good?
Anyhoozles…zucchini (and squash, in general) is a very versatile vegetable–and super delicious and healthy. We’ve made fritters, ragout, and even muffins. To round out the “four weeks of squash” we’ve had on The Midnight Goose Blog, let’s make a frittata!
A frittata is Italian and is an egg-based dish, kind of like an “open-faced omelet” or a crustless quiche–though frittatas do not require cheese. And, as we’ve discussed before, I’m straight up “hood” at times. So a frittata makes me feel fancy as fuck–even though they’re incredibly easy to make. All you need is your ingredients, a good nonstick frying pan (cast iron is great, too) that is oven-safe to 350 degrees F, and a little know how. Very little, in fact.
So, let’s get started:
8 large eggs
2 cups shredded zucchini
4 tbsp butter (1/2 a stick)
That’s it. Let’s look here:
It’s important to say that whether you fresh grate your zucchini or have some already grated in the freezer (like me), you want to squeeze out as much liquid as possible. Just put it in a big ball in a clean kitchen towel and squeeze the shit out of it over the sink. Done. You want it as dry as possible so that it cooks up and sets up well.
PREHEAT YOUR OVEN TO 350 DEGREES F!
I love Rachael Ray products! Her rubber spatulas (and everything else) are incredible. You can buy a set of spatulas here.
Now, carefully slide your skillet into your PREHEATED oven and set your timer for 20-25 minutes. Mine took about 23 minutes.
Remember these oven gloves? Maybe you should buy them.
Let your frittata rest for five minutes, then use a rubber spatula to gently slide it out of the skillet onto a cutting board. Then cut it into 6 equal(ish) pieces.
Stay “hood” my friends!
Until next time…