Don’t you just love zucchini season?
I am one of those strange people who loves zucchini season – for more than just zucchini bread. I love it in so many things – and I look forward each year to when it is abundant and cheap!
As proof that I love zucchini, I have made it in many, many creative forms: I have made zucchini rolled into a one pot meal, turned into savory s’mores, baked in ramekins with eggs, made into salsa verde, and stirred into zucchini crudo salad.
My latest zucchini fest involves a skillet and eggs: a frittata. Instead of just dicing it and stirring it into the egg mixture, I decided to try a more attractive way of using the zucchini – it turned out so pretty – sort of an edible breakfast centerpiece. The zucchini slices look just like flower petals arranged artistically.
You need an 8 to 10 inch non-stick skillet for this recipe – I used an 8 inch, and the frittata puffed up to the top and was the perfect thickness.
This is an easy, quick dinner with just a few ingredients – yet pretty enough to impress friends and neighbors. A summer staple at our house, for sure!
— posted by Donna