Easiest Way to Make Award-winning Baked Zucchini and Feta Frittata

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, baked zucchini and feta frittata. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Baked Zucchini and Feta Frittata is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Baked Zucchini and Feta Frittata is something that I have loved my whole life.

Super easy and seasonal low FODMAP zucchini and feta frittata. The perfect weeknight dinner for when you want something delicious in your gob Scoop the grated courgette into your oven dish and pour the egg mixture on top. Crumble over the rest of the feta. Feta cheese adds the perfect saltines to these cakes and also helps retain moisture on the inside.

To get started with this recipe, we have to prepare a few components. You can have baked zucchini and feta frittata using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Baked Zucchini and Feta Frittata:

1. Prepare 12 Eggs
2. Make ready 1/2 cup Grated or Shredded Parmesan
3. Get 2 large Zucchini, very thinnly sliced
4. Make ready 200 grams Feta, diced
5. Take 1/2 cup Semi-Dried Tomatos
6. Take 2 tsp Fresh Thyme Leaves

Baking it in the oven helps the frittata to cook more evenly, especially if you preheat the pie pan along with preheating the oven. A real frittata isn't a quiche without pastry. It's an omelette, though one that isn't folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone.

Instructions to make Baked Zucchini and Feta Frittata:

1. Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
2. Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine.
3. Pour mixture into springform pan then top with tomatos and thyme leaves.
4. Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad.

It's an omelette, though one that isn't folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone. These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.

So that is going to wrap it up for this exceptional food baked zucchini and feta frittata recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!