Zucchini Frittata (Serves 6)
Zucchini Frittata stuffed with Prosciutto Cotto and Fresh Mozzarella is an easy frittata recipe that even the most novice of cooks can make. You can certainly serve this for breakfast but I love to serve it as a side dish with soup for dinner.
3 Medium Zucchini (about 1 lb), Slice into Thin Half Moons
1 Medium Onion (About 12oz), Chopped
2 tbsp. Olive Oil
¼ tsp. Black Pepper
3 Eggs, Beaten
¼ Cup Grated Pecorino Romano
½ tsp, Salt
2 tbsp. Plain Bread Crumbs
4 Slices of Prosciutto Cotto (about 3 oz), Chopped
8 oz. Fresh Mozzarella, Sliced and Patted Dry with Paper Towels
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. In a bowl combine the zucchini with chopped onions, olive oil and black pepper. Put in a single layer on the baking sheet and bake for about 30 minutes or until the vegetables are cooked through. Cool.
In a bowl beat the eggs, add in the grated Pecorino, and salt. Add in the cooked zucchini and bread crumbs and combine well.
Next put a piece of parchment paper in the bottom of a round 10 inch shallow baking dish. Brush the parchment with olive oil on all sides.
Put half of the egg/zucchini mixture in the dish. Top with a layer of the prosciutto cotto and mozzarella. Top with the remainder of the egg/zucchini mixture and put in the oven. Cook for about 25 minutes or until the egg is cooked through and serve.