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Zucchini Fritatta with Parsley and Lemon

Anyone care to join me in the garden for lunch? Imagine that... a friend over for lunch without social distancing, and without masks so we could eat, drink and be merry! Ahhh... the things I've taken for granted. Anway, if I were to have a garden lunch, I would serve this fritatta right out of the oven so that when the lemon zest hit the scorched crust its fragrance would take flight! I'd drizzle it with a fruity olive oil, a scattering of freshly chopped Italian parsley, and a couple of Parmigiano Reggiano shavings, and of course a glass of white wine or maybe even a rose. Okay, enough day dreaming.
For practical purposes, fritatta is a perfect way to transform leftovers into an inspired meal. Keep the ratios the same but substitute the zucchini for chopped asparagus or peas, add some pan fried pancetta or bacon. Serve alongisde a fresh arugula salad and you have a light and satisfying lunch or dinner. Get creative and have fun. There is enough egg in this recipe to hold most anything together!
Don't over cook the zucchini while sauteing. They will continue to cook in the oven and you want to maintain an al dente consitency so the fritatta has some texture when it's done.
To garnish, top with grated lemon zest, parsley, a drizzle of high quality olive oil and shaved Parmigiano Reggiano.
Course Vegetables


For the zucchini

  • 3 tbspn olive oil
  • 2 1/2 cups diced zucchini
  • red pepper flakes to taste
  • salt to taste
  • pepper to taste

For the fritatta

  • 4 tbspn olive oil
  • 8 large eggs
  • 1/2 cup whole milk
  • 2 1/2 cups pasta, any type
  • 1/2 cup shredded Italian cheese blend (Asiago, Parmigiano Reggiano, Mozzerella)
  • 3/4 tspn salt
  • 1/4 tspn pepper
  • olive oil, drizzled on top
  • Italian flat leaf parsley for garnish
  • Parmigiano Reggiano, shaved for garnish
  • 2 lemons, zested


  • Preheat oven to 350°F.
  • Make the pasta following the package instructions and set aside. Be sure to salt the water.

For the zucchini

  • Add olive oil to the bottom of the skillet. Add the diced zucchini, salt, pepper and red pepper flakes. Saute for about five minutes or until slightly cooked but still al dente. Set aside.

To make the fritatta

  • In a medium sized bowl, whisk the eggs and whole milk together and season with salt and pepper. Add the pasta, zucchini and cheese to the mixture and stir to combine.
  • Heat olive oil in a 10" oven safe skillet over medium-high heat. Pour the mixture into the pan and cook the fritatta until edges start to pull away from the pan, about five minutes.
  • Transfer the skillet to the oven and bake until set, about fifteen minutes.
  • Top with grated lemon zest, parsley, a drizzle of high quality olive oil and shaved Parmigiano Reggiano and serve.