Zucchini Fritatta

By now, many have planted their little zucchini seeds into the ground and are waiting for that heavenly harvest.

At some point in time a new custom must have been established for people to share over sized zucchini from their garden with each other.

The time is fast approaching when many will desperately try to avoid their neighbours, relatives and friends for fear that they may have to add yet another Amazon size zucchini to their ever growing collection.

It seems that the abundant harvest of this vegetable brings out generosity in people and inspires a spirit of sharing.

I remember my encounter with a rather large zucchini plant. It started out very small but before I realized what was happening this one little plant had changed the entire landscape of the back yard.

It was planted in our garden by a family friend who assured us that we would harvest the largest best tasting Sicilian zucchini on the planet.

If it did yield any zucchini at all I don’t even remember but the image of this plant will certainly be forever impressed in my memory. It looked like something that came straight out of the rain forest.

The back yard hasn’t seen a zucchini plant since!

I’ve decided to celebrate zucchini season by posting a few delicious recipes in the coming weeks. I hope this will help all of you who may end up with an abundance of this wonderful versatile vegetable.

Here’s to another heavenly harvest!

Zucchini Fritatta



5 to 6 medium zucchini
3 extra large eggs
1/3 cup grated cheese (parmigiano, or favourite hard grating cheese
2 medium cooking onions
¼ cup corn or vegetable oil
2 to 3 tablespoons fresh chopped Italian flat leaf parsley
salt and pepper to taste.

1. Wash , cut ends off and thinly slice zucchini.
2. Peel and thinly slice onions.
3. In a skillet, heat oil until hot, add onions and stir with wooden spoon until they just begin to soften.
4. Add zucchini and continue to cook stirring frequently until mixture begins to lightly brown.
5. Add salt and pepper to taste.
6. In a bowl, wisk together with a fork until light and frothy eggs, cheese, parsley and a pinch of salt and pepper.
7. Transfer zucchini and onions from skillet to a very lightly greased 10 inch round or 13x9 inch rectangular baking pan.
8. Pour egg mixture over zucchini making sure it spreads over entire surface.
9. Bake in a preheated 375 degree F. oven until top becomes golden, (approximately 25 to 30 minutes.) Cool.
10. Serve warm or cold.

Notes Tips and Suggestions

• The measurements of ingredients I have listed are just a guideline. For example, if you wish to make a larger quantity use a larger pan and increase the ingredients accordingly. Just be sure to have enough egg mixture to cover the zucchini onion mixture completely.
• Keep in mind that the zucchini will cook down and reduce considerably in quantity as you brown it in the skillet.
• This is probably the first time this recipe has ever met paper. It's something my mother always made when we were growing up. Come to think of it my mother has cooked her entire life without one written recipe, and she still does. (This is a Chef Michael Smith thing. He encourages his viewers to cook "without a recipe.")
• Any leftovers make an excellent sandwich especially in a crusty Italian pannini.
• A mandolin slicer makes the task of slicing thinly very easy. (see photo above)
• A very special thank you to Ethan and Ella for permission to use their lovely picture of last years zucchini patch. And also for the enormous three foot long zucchini they were so generous to part with and bring to us.