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Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata)
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Prep Time:
20 minutes
Cook Time:
34 minutes
Total Time:
64 minutes
Summery Italian frittata with zucchini and blossoms - perfect for picnics!
Ingredients:
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small white onion, finely chopped
  • 1 bunch parsley, stems and leaves chopped separately
  • 3 zucchini, cut into long, thin strips
  • salt and ground black pepper to taste
  • 7.5 cups zucchini blossoms, pistils removed
  • 6 eggs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon grated Pecorino Romano cheese
  • 4 leaves fresh mint, chopped
Instructions:
  • In a large skillet over medium heat, sauté onion and parsley stems in 2 tablespoons of olive oil until onion is translucent, about 5 minutes. Stir in zucchini and salt, and cook until softened, another 5 minutes.
  • Add zucchini blossoms to the skillet, lower the heat to medium-low, cover, and cook for 10 minutes. Remove the cover and continue cooking until the liquid evaporates, for about 2 to 3 minutes.
  • Combine parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint in a bowl, whisk until well mixed. Gently fold in the zucchini mixture from the skillet. Season with salt and pepper to taste.
  • In a large skillet over high heat, pour in the remaining 1 tablespoon oil and spread the egg mixture evenly. Cook for 2 minutes, then prick the surface with a fork. Reduce heat to low and cook for an additional 5 minutes until the top is just set. Remove from heat, cover, and let it stand for about 5 minutes.
  • Carefully flip the frittata onto a large plate, then return it to the skillet. Cook over low heat until the second side is cooked through, around 5 minutes. Once done, remove from heat and allow it to rest for 5 to 10 minutes before serving.

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