An easy and almost rustic weeknight dinner (or a savory breakfast!) that makes the best of summer squashes and zucchini.
You’ll need:
- 1 large zucchini
- 4 eggs
- 1 tsp sesame seeds
- 1/2 tsp herbs de provence
- 1/2 tsp fresh rosemary, chopped
- 1/3 cup grated parmesan
- olive oil, salt, pepper
1. Preheat broiler/oven. Heat up an ovenproof skillet with a tablespoon of olive oil. Cut the zucchini (and/or any other squash you are using) into thin rounds, season with salt and pepper.
2. Once the skillet is hot, add in the zucchini. Sprinkle with the various herbs and cook until the zucchini ‘pop up’ a little bit in the middle, then flip and cook on the other side until just golden. Add in the sesame seeds.
3. Lower heat to medium-low. In a bowl, whisk together the eggs. Slowly pour them into the middle of the skillet. Add in the grated cheese.
4. Cook until eggs are just set. Put in the broiler and cook until just browned, about 2-3 minutes.
Mmm, fresh rosemary. I love zucchini. I love frittata. I love them even more together. Great recipe.
Are you guys still going through your rosemary crop:)?
Delightful! I love zucchini and am thrilled to come across new ways of preparing this beautiful vegetable. Simple and delicious.
Thanks, Kelly! Keep checking back – zucchinis are the ingredient of the month for August so I have some creative plans for them :).
I love all the herbs in this
Thanks!
Wonderful idea of putting zucchini in a frittata! Love the combo of rosemary and herbs de Provence.