If you've got a garden full of zucchini--or you're lucky enough to have a neighbor with one--this recipe will come in handy. Perfect for breakfast or dinner, this simple frittata is made with eggs, shredded zucchini, Parmesan cheese and fresh basil. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat 12-inch pizza pan with cooking spray; set aside.

  • Spread shredded zucchini on large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from zucchini.

  • Meanwhile, lightly coat small skillet with cooking spray; heat over medium-high heat. Add onion; cook until onion is tender. Remove from heat.

  • In large bowl, combine eggs, Parmesan cheese, flour, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into prepared pizza pan, spreading evenly.

  • Bake about 25 minutes or until top is lightly browned and eggs are set. Arrange zucchini slices on top of baked mixture; add tomato slices. If desired, sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more.

Nutrition Facts

224 calories; 10.2 g total fat; 4.9 g saturated fat; 177 mg cholesterol; 623 mg sodium. 731 mg potassium; 19.4 g carbohydrates; 3.4 g fiber; 6 g sugar; 15.6 g protein; 1362 IU vitamin a iu; 39 mg vitamin c; 113 mcg folate; 256 mg calcium; 2 mg iron; 54 mg magnesium;