Introduction
Looking for a delicious and nutritious dish that highlights fresh ingredients? This zucchini and tomato bake is not only a feast for the eyes but also packed with flavor. It combines spiralized zucchini, cherry tomatoes, and two types of cheese, all held together by a creamy egg mixture. Perfect for breakfast, brunch, or even a light dinner, this recipe is as versatile as it is tasty.
Detailed Ingredients with measures
– 3 pounds zucchini, spiralized
– 1 pint cherry tomatoes, halved
– 3 tablespoons chopped fresh herbs (such as basil, rosemary, oregano, parsley)
– 2/3 cup freshly grated white cheddar cheese
– 1/2 cup freshly grated Parmesan cheese
– 7 large eggs
– 2/3 cup milk
– 1/4 cup all-purpose flour
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh oregano
– 1 teaspoon kosher salt
– 4 garlic cloves, minced
– 1/2 teaspoon black pepper
Prep Time
Preparation for this recipe takes about 15 minutes as you gather and prepare all the fresh ingredients.
Cook Time, Total Time, Yield
– Cook Time: 45-50 minutes
– Total Time: Approximately 1 hour
– Yield: Serves about 6-8 people
Make sure to follow each step closely to achieve the perfect balance of flavors and textures. Whether you’re hosting a brunch or enjoying a weeknight dinner, this zucchini bake is sure to impress. Enjoy!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 375°F (190°C).
Squeeze Out Liquid from Zucchini
Place the spiralized zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
Combine Ingredients
In a large bowl, combine the drained zucchini, chopped fresh herbs, white cheddar cheese, and Parmesan cheese.
Prepare Egg Mixture
In a separate bowl, whisk together the eggs, milk, flour, kosher salt, and black pepper until smooth.
Mix Zucchini and Egg Mixture
Pour the egg mixture over the zucchini mixture and stir until well combined.
Cook Garlic
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add Cherry Tomatoes
Add the halved cherry tomatoes to the skillet and cook until they begin to burst, about 5 minutes.
Incorporate Tomatoes into Zucchini Mixture
Gently fold the cooked tomatoes and garlic into the zucchini and egg mixture.
Prepare for Baking
Pour the mixture into a greased 9-inch pie dish, spreading it evenly.
Bake
Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown.
Cool and Serve
Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
Zucchini Preparation
Squeezing out the excess liquid from the zucchini helps prevent the dish from becoming watery.
Herb Variations
Feel free to use any combination of fresh herbs according to your preference.
Cheese Options
Substituting the white cheddar or Parmesan with other cheeses can alter the flavor profile.
Serving Suggestions
This dish can be served warm or at room temperature and pairs well with a fresh salad.
Cook techniques
Spiralizing Zucchini
To prepare the zucchini for this dish, use a spiralizer to create noodle-like strands. This technique helps to create a light base for the frittata while enhancing texture.
Draining Zucchini
After spiralizing, use a clean kitchen towel to squeeze out excess moisture from the zucchini. This is crucial to prevent a watery frittata and ensures better consistency.
Mixing Ingredients
Combine the drained zucchini with herbs and cheeses in a large bowl. Mixing them evenly allows for a balanced distribution of flavors throughout the dish.
Whisking Eggs
In a separate bowl, whisk the eggs, milk, flour, salt, and pepper until the mixture is smooth. This technique ensures that the eggs are well-blended for a fluffy texture.
Cooking Tomatoes
Sauté the minced garlic and halved cherry tomatoes in olive oil until the tomatoes begin to burst. This enhances their flavor and contributes to the overall taste of the dish.
Folding Ingredients
Gently fold the cooked tomatoes and garlic into the zucchini and egg mixture. Careful folding prevents the mixture from becoming overly dense and ensures a light texture.
Baking
Pour the combined mixture into a greased pie dish and bake in a preheated oven until the center is set and the top is golden brown. This step is essential for achieving a well-cooked finished product.
FAQ
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe.
What other cheeses can be used?
You can experiment with other cheeses like feta, mozzarella, or a sharp cheddar if you prefer a different flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, spinach, or mushrooms to enhance the dish.
Is this recipe gluten-free?
No, the addition of all-purpose flour makes this recipe not gluten-free. You can substitute with a gluten-free flour if needed.
Conclusion
This zucchini and cherry tomato frittata is a delightful dish that combines fresh vegetables with rich cheeses, making it a satisfying meal for any time of day. The spiralized zucchini adds a unique twist, while the blend of herbs elevates the flavor profile. Perfect for brunch, lunch, or a light dinner, this recipe is not only delicious but also healthy and packed with nutrients.
More recipes suggestions and combination
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Toss spiralized zucchini with homemade or store-bought pesto and cherry tomatoes for a quick and fresh pasta alternative.
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Vegetable Quiche
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