Baked zucchini frittata

Name: Baked zucchini frittata
Ingredients: 500 g zucchini; 5 large eggs; 5 tablespoons grated Parmesan; 1 tablespoon grated Parmesan; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon olive oil

Appetizers - Baked zucchini frittata by Bogdana A. - Recipia

Baked zucchini frittata brings eggs, zucchini and Parmesan together in a golden slice, baked in a round springform pan. After a long break, when I recharged my batteries and enjoyed life differently, I’m back to writing; I eat it cold, cut into thin slices. Prep: 20 minutes. Cook: 24 minutes. Rest: 30 minutes. Total time: 74 minutes. Servings: 4. Approximately 175 kcal and 12 g protein per serving.

Ingredients

500 g zucchini
5 large eggs
5 tablespoons grated Parmesan
1 tablespoon grated Parmesan
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil

Preparation

1. Preheat the oven to 180°C. Wash the zucchini and cut them into rounds. 2. Beat the eggs for a few moments. Add 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 5 tablespoons of grated Parmesan, then mix until smooth. Fold in the rounds. 3. Line the bottom of a round springform pan with baking parchment. Pour 1 tablespoon of olive oil into the pan and brush the bottom and sides. 4. Put the mixture in the pan and sprinkle 1 tablespoon of grated Parmesan on top. Bake for 24 minutes, until the frittata is golden and set in the middle. 5. Let it cool in the pan for 30 minutes, then take it out and serve it cold.

Notes

You can replace the Parmesan with 30 g of grated cheese; the dish contains eggs and dairy. Serve it with a crunchy salad. A 24 cm springform pan gives the frittata a good thickness. Choose firm zucchini with smooth skin; very large ones have more developed seeds and a more watery flesh. If the rounds are still wet after washing, pat them dry before mixing them with the eggs. Keep it refrigerated in a sealed container for up to 3 days.