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11 Aug

In Season: Zucchini

Posted by Bikini Owner

zucchini fritatta

Squashes are some of our favorite vegetables ever. Naturally sweet, easy to prepare, and super-nutritious, theyr'e a star at the market right now, when their harvest is at full-force. Zucchini in particular are a wonderful variety, with thin, tender skin and slightly floral flesh, plus blossoms that are as delicious to eat as the veggies themselves. Right now the farmer's market is overflowing with lots of choices in the zucchini family: green and yellow, ridgy Romanesco, and eight ball, shaped like a teeny sphere. They're all delicious sliced and sauteed, or cut up and roasted. But when we can snag some zucchini flowers along with the vegetable itself, we plan for a frittata dinner, as it's the perfect dish to let the subtly sweet veg shine. This recipe breaks down the formula for the perfect frittata, with a genius no-flip stovetop finish which takes all the anxiety out of it. 

Zucchini Frittata

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 medium zucchini (or 2 small zucchinis), diced small

6 eggs 2 tablespoons milk, or water

1/4 cup freshly grated Parmigiano-Reggiano

Pinch fine sea salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional

For the recipe go to Cooking Channel