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.

Diabetic Living Magazine
Source: 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

224.4 calories; protein 15.6g 31% DV; carbohydrates 19.4g 6% DV; exchange other carbs 1.5; dietary fiber 3.4g 14% DV; sugars 6.3g; fat 10.2g 16% DV; saturated fat 4.9g 24% DV; cholesterol 177mg 59% DV; vitamin a iu 1361.7IU 27% DV; vitamin c 39.5mg 66% DV; folate 112.9mcg 28% DV; calcium 256.3mg 26% DV; iron 2.2mg 12% DV; magnesium 53.6mg 19% DV; potassium 731.4mg 21% DV; sodium 623mg 25% DV.