Zucchini Frittata

I have approximately 187 pounds of zucchini in my kitchen. I cannot eat another plate of sauteed zucchini / onions / bell peppers. I won't. You can't make me. 


Things are getting desperate.

So! What better blog fodder is there than a kitchen full of a relatively unfamiliar ingredient (seriously - I do my zucchini saute and I add zucchini to lasagna but I don't really cook with zucchini much.)

First up? Zucchini Frittata! Real talk: I don't know if this is actually a frittata. Maybe it's more of a crustless quiche? I don't know. Eggs and vegetables in a pie plate. 



2 Tablespoons olive oil

1 small red onion, thinly sliced

2 medium zucchini, sliced in thin medallions (I used my mandolin slicer) 

8 - 12 cherry tomatoes, cut in half

4 eggs

1 cup whole milk

1 tsp dried dill

salt and pepper 


Preheat oven to 350F.

Heat oil in frying pan. Add onion and zucchini and cook, stirring often, until onion is translucent and zucchini is soft, 7 - 10 minutes. 

Pile onions and zucchini in bottom of pie plate. Top with tomatoes, skin side up. 

In large bowl, whisk together eggs, milk, dill, salt, and pepper.

Pour egg mixture over zucchini, slowly and gently so you don't disturb your decorative tomato art.

Cook for 30 - 35 minutes, until middle is set and edges are lightly browned.