Easy veggie frittata with shredded zucchini, potatoes, feta and Monterey Jack cheese. Makes great leftovers.
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Please say hello to guest writer, author, and former Boston Globe food editor Sheryl Julian, who shares a fabulous zucchini frittata! ~ Elise
With its bright green flecks of shredded zucchini, this dish can easily go from the brunch table to the picnic table to the dinner table.
Zucchini can be watery, and the best way to remove excess liquid is to salt the zucchini and squeeze out the liquid before adding to a filling.
To do this, quarter each vegetable lengthwise, scoop out most of the seeds, then shred the firm green edges on a box grater in a food processor.
Layer the schnitzels in a colander with a pinch of salt and then leave to rest for at least 15 minutes or refrigerate overnight. Squeeze the excess liquid from the cutlets – there will be plenty – before adding them to the eggs and cheese.
Zucchini Feta Frittata
ingredients
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3 Middle zucchini (1 1/4 pounds)
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1/4 teaspoon Salt
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1 big Yukon Gold or Yellow Finn Potato (1/2 pound), peeled and cut into eighths
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1 tablespoon olive oil
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5 big eggsbeaten easily
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1/4 teaspoon fresh ground black pepper
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1/4 lb creamy fetacrumbled (about 1 cup)
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1 Cup Monterey Jack Cheese
method
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Grate the zucchini:
Cut off the zucchini at both ends. Quarter them lengthwise and cut out and discard the seed column on each piece. Use the grating disc of a food processor or a hand grater to grate the zucchini.
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Squeeze the zucchini:
Transfer the grated zucchini to a colander in a bowl, sprinkling salt between layers. Place a small plate on top of the zucchini to press them down. Set aside to drain for 15 minutes (or refrigerate overnight). When done, squeeze the zucchini with your hands to remove excess water.
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Boil potatoes:
Place the potato pieces in a small saucepan and cover them with cold water, about 1 inch. Bring to a boil, reduce heat to a simmer and cook 12 to 15 minutes or until tender.
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Mashed potatoes:
Place the potato in a bowl with a slotted spoon and mash with a fork until almost smooth. Let cool down.
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While the potato is cooking and cooling, preheat the oven to 375F:
Use the olive oil to coat the bottom and sides of a 9- to 9 1/2-inch pie pan. Set the pan on a rimmed baking sheet to catch any drips, then place both in the oven to warm for at least 5 minutes.
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Combine the frittata filling:
Mix the eggs, black pepper, feta cheese, and 3/4 cup Monterey Jack cheese into the cooled mashed potatoes. Stir in the drained and squeezed zucchini.
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Transfer the filling to the cake pan:
Carefully remove the hot cake pan and baking sheet from the oven. Pour the zucchini mixture into the hot cake pan and flatten the top. Sprinkle with the remaining 1/4 cup Monterey Jack cheese.
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Bake frittata:
Place the pie pan and baking sheet back in the oven and bake for 35 minutes or until the top is brown and the frittata is set in the center.
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Cool and serve:
Let the frittata cool for 5 minutes before cutting into pieces. Leftover frittata will keep in the fridge for up to a week; Eat cold or heat briefly in the microwave.
| nutritional information (per serving) | |
|---|---|
| 283 | calories |
| 18g | Fat |
| 15g | carbohydrates |
| 16g | protein |
