Apr 19, 2009

Frittata with zuchhini: Good for a light meal

This is a recipe from a friend of family
4 persons you need the following:


Zucchini (small) 150 g.
Vegetable stock (just enough)
Small onion
3 eggs
Parmesan (ground)
Olive oil

Wash, dry and cut the zucchini. Chop the onion finely.
In a pan, heat half glass of vegetable stock, mix the vegetables and cook at medium heat until the zucchini are not very cooked. Beat the eggs, mix 1 spoon of parmesan and salt.
Pour the eggs on the zucchini and mix well with a spoon. On the same pan, heat well the olive oil and add in the zucchini egg mixture. Cook at medium heat and help it by covering the pan after some time turn the frittata and complete the cooking.

From wikipedia:Zucchini (pronounced /zuːˈkiːni/ in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or [kɔːˈʒɛt] in New Zealand and British English) is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit.

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

No comments: