How to Prepare Speedy Baked Zucchini and Feta Frittata

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, baked zucchini and feta frittata. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

Baked Zucchini and Feta Frittata is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Baked Zucchini and Feta Frittata is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have baked zucchini and feta frittata using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Baked Zucchini and Feta Frittata:

1. Prepare 12 Eggs
2. Prepare 1/2 cup Grated or Shredded Parmesan
3. Take 2 large Zucchini, very thinnly sliced
4. Prepare 200 grams Feta, diced
5. Make ready 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.

Steps 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’s going to wrap this up with this special food baked zucchini and feta frittata recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!