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July 26, 2012

Zucchini, goat cheese and basil frittata recipe {vegetarian, gluten-free}

Zucchini, goat cheese and basil frittata, from The Perfect Pantry. #vegetarian #glutenfree

Here I come to save the day! (Thanks, Mighty Mouse.) Yes, friends, the express train known as the zucchini glut has pulled up at farm stands everywhere, and you can never have too many recipes to help you enjoy the ride. This zucchini, goat cheese and basil frittata is just the kind of dish that saves the day in our house, a quick and easy lunch or light supper recipe that isn't at all fussy. Make it in the morning and refrigerate for later in the day (or for the following day), or spend 15 minutes and cook right before you're ready to eat. Frittatas have only a few ingredients, so make sure you use the best cheeses, eggs and herbs you can find. Lucky for me, I had just enough of my friend Christine's goat cheese left after making an arugula, berries and goat cheese salad, and the two dishes came together in a perfect summer supper.

Zucchini, goat cheese and basil frittata. #vegetarian #glutenfree

Zucchini, goat cheese and basil frittata

From the pantry, you'll need: onion, fresh herbs, olive oil, Parmigiano-Reggiano cheese, eggs, kosher salt, fresh black pepper.

Serves 4.

Ingredients

1 medium zucchini
Cooking spray
2 tsp olive oil
1 small onion, diced
6 large eggs
1/2 cup soft goat cheese
2 tsp milk (nonfat or low-fat)
1/4 cup roughly chopped fresh basil leaves
2 tsp fresh thyme leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste

Directions

Grate the zucchini on the largest holes of a box grater, and set in a colander over a bowl for 20 minutes. (You don't need to salt the zucchini.) Press gently with the back of a wooden spoon to release any liquid that wants to come out.

Preheat your broiler.

Heat an oven-safe, nonstick frying pan over low heat, and add the olive oil, onion, and grated zucchini. Sauté for 3-4 minutes, until the onion is translucent and the zucchini barely cooked.

In a large glass measuring cup or bowl, quickly whisk together the eggs, goat cheese and milk. Stir in the basil, thyme, salt and pepper. Pour the egg mixture on top of the zucchini in the pan.

Cover the pan, and cook on low heat for 3 minutes. Using a rubber spatula, gently lift the edge of the frittata here and there, and allow the uncooked egg to run underneath. Cook covered, for 3-4 minutes more, or until the frittata is almost completely set but the top is a little bit runny.

Remove the pan from heat, and sprinkle with the parmesan cheese. Place the pan under the broiler until the cheese is bubbling and melted; how long that takes will depend on the type of broiler you have. (My infrared broiler took only one minute to melt the cheese.)

Remove the pan from the oven, and let it sit for 5 minutes before cutting into wedges. Serve warm or at room temperature.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Asparagus frittata
Egg and cheese casserole with leeks, red pepper and bacon
Leek and mushroom quiche
Black bean, green chile and tomato frittata
Kale, mushroom and caramelized onion breakfast casserole

Other recipes that use these pantry ingredients:
Spinach frittata, from Simply Recipes
Cheeseburger frittata, from She Wears Many Hats
Summertime frittata with artichoke, tomato and basil pesto, from Cookin' Canuck
Roasted vegetable frittata, from Barbara Bakes
Spaghetti frittata, from $5 Dinners

Need more creative ideas for using zucchini? Get 23 Zucchini, my e-book packed with fantastic recipes, full-color photos and a few fun videos. With the FREE Kindle Reading app, delicious zucchini recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Zucchini, goat cheese and basil frittata, for brunch or supper. #vegetarian #glutenfree

Comments

What a gorgeous frittata, Lydia! Naturally gluten free, too. :-) LOL on the zucchini train! Wouldn't it be wonderful if so many of our favorites were as prolific as zucchini? ;-)

Shirley

Shirley, I've often wondered why friends leave zucchini on my porch, but not other vegetables from their gardens. It's got to be the zucchini glut -- no other way to explain it!

Love this recipe - with or without the "Glut" of zucchini!

I've been trying to use up all the summer squash from my CSA Box the last few weeks and am always looking for more recipes - this sounds wonderful for breakfast, lunch or dinner.

Zucchini is one of those "blank canvas" foods that carries other flavors well and somehow enhances them. I've been thinking a lot lately about flavor pairings. I need to make a frittata!

Carol, I've got more zucchini recipes coming, because the glut has definitely begun.

Jeanette, stay tuned for more zucchini options over the next few weeks. I don't grow zucchini, but it seems many of my friends do, and I am the beneficiary of their largesse.

Mimi, you're so right about zucchini. It needs to be paired with something assertive, or with strong herbs, to bring out its delicate flavor.

i don't have an oven safe frying pan, any suggestions? i have all the ingredients except the goat cheese-can i use other cheese?

Julie, my suggestion is to search this site for egg and cheese casseroles, which are similar to frittatas but they bake in the oven. There are lots of recipes here, so look for one that doesn't call for goat cheese.

Yum! I need this in my belly.

One note -- the recipe mentions preparing a casserole dish, but then doesn't mention it again.

CJW, now, how did that get in there? Thanks, I've corrected the recipe.

I need this verrryyy soon!...Question...Could I possibly sub in nutritional yeast for the chèvre?....I have dairy issues (lack one of two digestive enzymes for correct digestion)...I want to honor your generous recipe however!----Thoughts?

Donna, this is a dish that relies on the flavor of cheese. In fact, there are two cheeses in this frittata. If you can't eat any cheese (even vegan cheese), I'd probably suggest making another recipe.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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