Summary

Zucchini & Basil Frittata takes roughly 45 minutes from beginning to end. For $1.04 per serving, you get a hor d'oeuvre that serves 3. Watching your figure? This gluten free, lacto ovo vegetarian, and ketogenic recipe has 209 calories, 12g of protein, and 16g of fat per serving. 4 people were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up salt, green onions, eggs, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Zucchini Basil and Kale Frittata, Mozzarella, Basil & Zucchini Frittata, and Mozzarella, Basil & Zucchini Frittata are very similar to this recipe.

Instructions

1. Shred the zucchini with a box grater or a food processor.
2. Place shredded zucchini in a colander with a large bowl underneath.
3. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.
4. In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine.
5. Crack the eggs in a separate bowl and beat them.
6. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.
7. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well.
8. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed.
9. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes.
10. Use a pot holder to place skillet in the oven. Bake 12 to 15 minutes until the center tests clean.

Ingredients

• 1 basil, chopped
• 2 basil, chopped
• 3 cheddar cheese
• 4 eggs
• 5 grapeseed oil
• 6 green onions
• 7 salt
• 8 zucchini, grated

Directions

• 1 Shred the zucchini with a box grater or a food processor.
• 2 Place shredded zucchini in a colander with a large bowl underneath.
• 4 Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).
• 5 Spread the oil around, making sure the sides are nicely oiled as well.
• 6 Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.
• 7 Bake 12 to 15 minutes until the center tests clean.