Zucchini frittata recipe

Euros € (€0.98/portion)

Ingredients · Servings 4

Method · 1 h

Wash and, without peeling, julienne the zucchini into thin strips (like spaghetti). You can use a mandoline or a spiralizer. Place the strips in a colander, add a little salt, and let them sit for about 15 minutes. This will allow the zucchini to sweat and release some of its water and acidity.
In a frying pan with a little butter, lightly sauté the zucchini strips. Set aside.
In a large salad bowl, whisk the eggs, add the mascarpone cheese, the dill, and season with salt and pepper to taste. Whisk until smooth. Add the zucchini and toss to combine.
Add the mixture to a baking dish lined with parchment paper.
Bake in a preheated oven at 160°C for 45 minutes (the time will depend on your oven). To check if your frittata is ready, you can do the toothpick test (see the tips section).
Remove from the oven, unmold, serve, and that's it! This is a dish that can be enjoyed both hot and cold.

Materials