Sunday, July 15, 2012

Zucchini Frittata


We're growing zucchinis again this summer and the harvest is coming in fast and furious. Time to pull out the zucchini frittata based on both a recipe in Deborah Madison's Vegetarian Cooking For Everyone book and one from Alton Brown. I'm updating the post I made a couple of years ago to add photos this time with better instructions. 

Part of the first harvest from the garden


Grating the zucchini in the food processor

Draining the zucchini in the colander

Grating the Parmigiano Reggiano

Herbs

Eggs

Bacon

Cooked zucchini with the chopped bacon

Eggs, herbs, and cheese

Zucchini added in

Frittata in the pan


Ingredients: 
1 1/2 pounds zucchini
2 tablespoons kosher salt
1 strip bacon
2 tablespoons bacon fat
1 cup parmigiano reggiano grated plus another 2 tablespoons for topping
6 eggs
2-3 cloves garlic
bunch of fresh basil chopped
leaves from a branch of fresh Greek oregano chopped
Fresh-cracked black pepper


Directions:
Clean the zucchini and grate them with a box grater or in a food processor. Put the grated zucchini into a colander placed inside a bowl and salt it thoroughly with the kosher salt in order to extract its liquid. Allow to sit for at least 30 minutes. Wash the zucchini thoroughly under running water and allow to drain again in the colander. Pat dry with paper towels and empty it into the middle of a dish towel. Tie up the corners of the towel to make a pouch of the zucchini and, over the sink, twist tightly to squeeze out the remaining liquid. Put the zucchini into a bowl and set aside.
In a 10" skillet cook the bacon over low heat to done. Take the bacon out, chop, and set aside. Put the bacon fat into the skillet and raise the heat to medium-high. Add in 2 tablespoons of the bacon fat and, when it has melted, the drained zucchini and cook until well-browned. A few minutes before the zucchini is done add the chopped bacon and stir to combine.
Meanwhile pound the garlic in a mortar with the chopped herbs into a paste. Break the eggs into a bowl adding the herb paste and stir well to distribute the herbs evenly in the eggs. Add the pepper and cup of grated cheese. Once the zucchini is cooked, add it as well to the bowl with the herbs and eggs.
Heat up a broiler and place a rack into the next to top position. On the stove add another 2 tablespoons of bacon fat to the skillet, bring the heat to medium and pour the contents of the bowl in. Allow to cook for a minute for the eggs to set a bit then lower the heat. Once the eggs have set with just a little movement on the top, about 10-15 minutes, remove from the stove, spread the remaining grated cheese over the top, and put into the broiler to brown, about 2-3 minutes.
Remove from the broiler and once the eggs have sit for a few minutes, slice into 4 even quarters and serve.