I grew up to love zucchini because of this "frittata" as we called it. It was everyday food for us, but only during summer when Grandma, and then Mom, grew zucchini in their garden. I feel for the submitter, because it's difficult to put this down in recipe form! It's never measured precisely, and the ingredients are never carved in stone. Add mushrooms, onions, and/or chopped tomato if you like, which is what I did today. I use fresh garlic, not garlic powder (grandmas didn't have garlic powder!) and not nearly as much Parmesan as the submitter directs - we use grated Parmesan at the table just like salt and pepper - just sprinkle it on to your liking. I didn't need a recipe for this, of course, but I wanted to let others who aren't familiar with this know that this is the real deal in Italian households - no plain ol' scrambled eggs for us! Times have changed since I was a young girl with so many fruits and vegetables now almost always available in our food markets. Now I can enjoy this profoundly nostalgic, simple plate of food all year round. (Best, I might add, with toasted, homemade Italian bread!)
I grew up eating this as our garden was always abundant with zucchini and I still make it frequently. I start with sliced sweet onion (and a little chopped fresh garlic if you like it) . Saute onion in olive oil until softened; add the sliced zucchini and cook until tender. Add a little fresh chopped basil to the zucchini if you have some in your garden! Pour the eggs with Parmesan over the mixture and cook until set. Serve with a nice piece of crusty bread and a sliced tomato.
Having some zucchini and wanting to use some up I'm glad I found this recipe! I did mince up a clove of garlic and used some of that instead of using the powder. This was great! Thanks for sharing!
What a healthy and delicous breakfast! And I must admit a nice change from my usual yogurt. I used fresh garlic instead of powder and added some onions and tomatoes to get more veggies. This went great with multi-grain toast!
This recipe is very similar to one that my mom always made for us in the summer time when zucchini was abundant. Her version doubles all of the amounts add 1 cup of mozzarella cheese line a pie pan with cresent rolls and brush with one tablespoon of mustard. Then add the zucchini mixture. Bake at 350 for 40mins OR until center is almost set. Allow it to rest for 10-15 mins then slice and serve.
This is an excellent recipe! I made a couple changes but I think it would have tasted great as is. I crushed a couple cloves of garlic into the hot olive oil and sauteed it for about a minute then added the zucchini and some white mushrooms I needed to use up. Definitely a keeper:).
This is a good recipe but here's how to improve on it: saute 1/4 cup chopped white onion with the zucchini. The onion imparts a (just slightly) sweetness to the zucchini that keeps it from being bitter.
This was delicious and super easy for breakfast. I followed the directions and the seasonings were just right for us. My nine year old and I loved it. I will make this again.
My husband and I thought this was very good. I needed a quick lunch that used up some garden produce. The egg flavor complimented the zucchini nicely. This was quick easy and tasty. I added onion to the saute. Good. I will make it again.
It was alright. I didn't particularly care for the zucchini. I added onion and that made the eggs really good with the garlic. Now I have a new way to cook eggs at least.
