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Zucchini Frittata Recipe


Servings: 4      Prep Time: 10 minutes      Cook Time: 25 minutes

Recipe adapted from Hazan Family Favorites by Giuliano Hazan. Adding just a pinch of sugar to the onions will speed up the caramelization. After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool. I like to serve frittata warm (not hot).


1 onion, sliced
3 tablespoons butter
1/8 teaspoon sugar
12 ounces zucchini (1 large zucchini or 3 small zucchini)
salt and freshly ground black pepper
5 eggs
sprig of fresh thyme (or 1/4 teaspoon dried thyme)
1 tomato
4 ounces goat cheese


1. Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions.

2. While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown.

3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.

4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.

5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.