Simple Way to Prepare Baked Zucchini and Feta Frittata in 22 Minutes at Home

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare 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.

Baked Zucchini and Feta Frittata is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Baked Zucchini and Feta Frittata is something that I’ve loved my entire life. They are fine and they look fantastic.

We love baked frittata dishes for dinner with some green salad on side. This Baked Zucchini and Corn Frittata is so easy to make, almost to the point that you don't necessarily need a recipe. Cut frittata into wedges and serve it warm, with some feta crumbles on top and some green salad on side.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 12 Eggs
2. Get 1/2 cup Grated or Shredded Parmesan
3. Get 2 large Zucchini, very thinnly sliced
4. Take 200 grams Feta, diced
5. Take 1/2 cup Semi-Dried Tomatos
6. Get 2 tsp Fresh Thyme Leaves

Cherry tomatoes, zucchini, mozzarella and basil. Feta cheese adds the perfect saltines to these cakes and also helps retain moisture on the inside. What is important to make the perfect healthy oven baked zucchini and feta cakes it to drain the liquid from the zucchini very well. Place the zucchini, eggs, feta, flour, baking powder, mint, parsley, salt and pepper in a bowl and mix to combine.

Instructions 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.

Heat a little of the oil in a large non-stick frying pan over medium-high heat. zucchini and ricotta frittata. 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. Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

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