Zucchini Frittata with Parmesan and Basil

This frittata is a savory way to make use of late summer produce. Tender, shredded zucchini is complemented perfectly by sweet basil and the sharpness of parmesan cheese.

Zucchini frittata with parmesan and basil

*Zucchini frittata with parmesan and basil Black coffee*

Makes 4 servings

8 eggs
2 medium zucchinis, grated
1/2 cup loosely packed shredded basil
4 oz parmesan cheese (preferably parmigiano reggiano), grated
Olive oil, salt and pepper


  1. Heat broiler.
  2. While broiler heats, beat eggs in a large bowl with salt and pepper to taste.
  3. Heat a large nonstick frying pan over medium heat. Sautee zucchini until softened, about 5 minutes.
  4. Add basil and half of parmesan cheese to eggs. Toss lightly to coat basil and then add the mixture to pan, ensuring basil is well-distributed over top of zucchini.
  5. Cook for 5 minutes or until bottom half of frittata is well set. Sprinkle with remaining parmesan cheese.
  6. Place pan under broiler and broil for about 2 minutes or until top of frittata is set.