Zucchini Frittata - Muy Bueno!

[njean]

Since I've got an over abundance of zucchini coming from my garden, I thought I'd share a recipe I saw in a "heart" magazine....

Whites of 6 Large eggs or egg substitute equal to 3 eggs
Vegetable oil spray
1 med zucchini, diced
3 medium green onions, sliced
14.5-oz can no-salt-added tomatoes, drained
2 medium garlic cloves, minced well
1/2 tsp. salt-free Italian seasoning
1/4-tsp. pepper
2 oz shredded part-skim mozzarella cheese
1 Tblsp. shredded or grated Parmesan cheese

Preheat oven to 350 F.

In small bowl, whisk together egg whites. Set aside.

Lightly spray a large non-stick skillet with an ovenproof handle w/vegetable oil spray. Heat over medium heat. Cook the zucchini for about 6 minutes, or until soft, stirring occasionally.

Stir in green onions. Cook for 1 minute.

Stir in tomatoes, garlic, Italian seasoning & pepper. Cook for 5 minutes, or until vegetables are tender & the mixture has slightly thickened, stirring frequently.

Stir in egg whites.

Sprinkle w/mozzarella.

Bake for 12 minutes or until toothpick comes out clean when inserted in the center. Then broil for 3 to 4 minutes or until golden brown.

Sprinkle w/Parmesan.

Bon apetite!

P.S.

Hey, did you guys hear or read about "watermelons"? Wow, now I just have to invest in a good food processor to liquify the rind!

I've got lots of watermelons planted!!!

 

[Mary]

No, Norma, I haven't heard the latest on watermelons. Please let me know the scoop!

This recipe sounds delicious. I love zucchini, so I will get the ingredients and try it this week-end.

Thanks for the recipe.

 

[geebee]

Sounds yummy Norma - thanks.

I also use zucchini slices instead of a layer or two of noodles when I make lasagna. Cuts down on the carbs and tastes great also. I just slice them lenthwise, grill them for a few minutes and pretend they are noodles during the construction of the lasagna. To keep the "body" of the lasagna, use regular noodles for the first and third layers.

 

[njean]

Sounds yummy Norma - thanks.

I also use zucchini slices instead of a layer or two of noodles when I make lasagna. Cuts down on the carbs and tastes great also. I just slice them lenthwise, grill them for a few minutes and pretend they are noodles during the construction of the lasagna. To keep the "body" of the lasagna, use regular noodles for the first and third layers.

That sounds good to Gina! Have you ever made Eggplant Lasagna? I made some last year & that was great! I've got eggplants growing too, so I'll be making that again!

 

[geebee]

That sounds good to Gina! Have you ever made Eggplant Lasagna? I made some last year & that was great! I've got eggplants growing too, so I'll be making that again!

Oh yeah - great also. I also love eggplant parmigiana (sp?).

 

[Wise]

Sounds great! Thanks for the recipe. The lasagna sounds good too!

 

[CThrock]

Thanks Norma and Gina, Those recipes sound great!!
We should have a vr potluck.....

 

[Blanche]

Recipes just right for me

Recipes just right for me

Norm:

I have to sneak a peek into your recipe book. I don't indulge in sugar or flour. Thanks to you, I now have two more recipes to add to my collection.

The suggestion about eggplant is just what I needed.

Many thanks,

Blanche

 

[Mary]

Since I've got an over abundance of zucchini coming from my garden, I thought I'd share a recipe I saw in a "heart" magazine....

Whites of 6 Large eggs or egg substitute equal to 3 eggs
Vegetable oil spray
1 med zucchini, diced
3 medium green onions, sliced
14.5-oz can no-salt-added tomatoes, drained
2 medium garlic cloves, minced well
1/2 tsp. salt-free Italian seasoning
1/4-tsp. pepper
2 oz shredded part-skim mozzarella cheese
1 Tblsp. shredded or grated Parmesan cheese

Preheat oven to 350 F.

In small bowl, whisk together egg whites. Set aside.

Lightly spray a large non-stick skillet with an ovenproof handle w/vegetable oil spray. Heat over medium heat. Cook the zucchini for about 6 minutes, or until soft, stirring occasionally.

Stir in green onions. Cook for 1 minute.

Stir in tomatoes, garlic, Italian seasoning & pepper. Cook for 5 minutes, or until vegetables are tender & the mixture has slightly thickened, stirring frequently.

Stir in egg whites.

Sprinkle w/mozzarella.

Bake for 12 minutes or until toothpick comes out clean when inserted in the center. Then broil for 3 to 4 minutes or until golden brown.

Sprinkle w/Parmesan.

Bon apetite!

P.S.

Hey, did you guys hear or read about "watermelons"? Wow, now I just have to invest in a good food processor to liquify the rind!

I've got lots of watermelons planted!!!

Just fixed this recipe for dinner, and it was easy and delicious!
Thanks again for posting it.