Baked Zucchini Frittata
A wonderful appetizer or side dish, this Baked Zucchini Frittata offers a fluffy texture and a punch of flavor in every bite.
- Nonstick cooking spray
- 1 tablespoon olive oil
- 2 1/2 cups grated zucchini
- 3/4 cup diced onion
- 2 cloves garlic, finely chopped
- 3/4 to 1 cup (2.25 to 3 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- 8 large eggs
- 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
Directions, Reviews, Nutrition
HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese.
BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish.
BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice and serve.
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aaaaaaaaaaaaaaahhhhhhhhhhhhhh this is delicioso!!!
This was SOOOO good!
I tried this recipe on a group of 30 women at "Rachel's House", which is an abused women's shelter in San DIego. It was a hit! The menu was spagettii, salad, rolls and "Baked Zuccini Frittata". I increased the recipe by 3 times and sliced the zucchini instead of shredding it for this large crowd. I got raving reviews! I also served it to my family. My three picky teenagers and husband loved it!
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
- Calories: 230
- Calories from Fat: 130
- Total Fat: 14g (22% of DV)
- Saturated Fat: 6g (30% of DV)
- Cholesterol: 300mg (101% of DV)
- Sodium: 250mg (11% of DV)
- Carbohydrates: 9g (3% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 6g
- Protein: 16g
- Vitamin A: 10% of DV
- Vitamin C: 30% of DV
- Calcium: 20% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.