Frittata Di Zucchine (Zucchini Frittata)

Dee, this is so delicious that we use this as our base recipe for all our frittata's now, no matter what we add to them. Although zucchini is a favorite with me, we add other veggies that we have on hand. Thank you for getting us out of our egg rut! :)

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I absolutely adored this lovely frittata! I love the sweet onion and zucchini combination with the thyme. I subbed cheddar for the Parmesan and added 1 t Dijon to the eggs. I will absolutely make this over and over and over again!

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Very nice frittata! I served it with fresh fruit and coleslaw. I followed the recipe except for some chopped garlic thrown in with the onions. I used dried thyme and fresh basil as that is what I had. I think that sun-dried tomatoes and mushrooms added to the frittata would be good, but as is I want to thank you for sharing your grandmothers recipe. Carole in Orlando

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This was delicious. Mine took longer than 15 minutes to set on the stove, so I popped it in the oven at 500 degrees to finish cooking. (I didn't use the broiler because mine is broken.) I'm looking forward to serving this for Easter brunch. Thank you.

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I followed the instructions exactly as written and ended up with the most delicious frittata that was equally good hot or cold!

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Directions were easy to follow and results were tasty. I made it for myself with one large zucchini and two eggs in my smallest skillet. Thanks for the idea!

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I made the full recipe which fed 3 of us for a light dinner with a salad on the side, one a very light eater and the other medium and big serves. The only changes I made was to tear the fresh basil and grate the zucchini and then squeeze and drain in a sieve (I knew it would be the only way I would get the DM to eat it), once the onion was softened I added it to the pan till heated through and releasing liquid, I then put this mix in the sieve and squeezed out excess liquid and continue as per recipe. A very enjoyable and light dinner, thank you Dee514, made for May "Farm Cooking" Photo Forum.

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Absolutely delicious! The instructions were great. I've always been afraid to attempt a frittata, because even though I cook a great deal, my eggs never turn out great. This was easy and fabulous. It even turned out of the pan and looked beautiful. Thanks!

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I used fresh thyme and basil in making this frittata. I cut the zucchini back to 1 pound, as I thought it was a lot of zucchini compared to the number of eggs used. I think it could have used more thyme for me or maybe a minced clove of garlic. I used my flexible silicone spatula to get this out of the pan and it worked perfect. Thanks for a delicious lunch. Made for *Healthy Choices ABC Tag 2009* game

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Delicious! I added a little bit of fresh mozzarella cheese, and freshly grated romano cheese. I served with roasted asparagus and potatoes that were tossed with olive oil and kosher salt. My husband admitted to, "Being a little freaked out about this at first," but totally LOVED it. Thanks Dee!

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I has a little angel hair pasta leftover, so I decided to make a frittata, and I am so glad I picked this easy recipe. I used up my zucchini, and the half of tomato left also in it. This will be my frequent, easy, fast, recipe from now on. Thanks.

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So hooked on this fabulous recipe I cook it almost every week. Got my daughter & co-workers hooked also. Fantastic!!!!!

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What a delightful way to use the abundance of zucchini! I used only 1 tablespoon of olive oil and added garlic and the fresh thyme to the sauteeing veggies. Also used 6 eggs for the two of us. The thyme really shines in this recipe. I used parsley rather than basil. Served with Kohlrabi Slaw and some fresh raspberries and vanilla yogurt for dessert. Thanks for sharing!! My partner and I enjoyed it very much.

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This was great made almost as directed but added a couple cloves of garlic when I sauted the onion no thyme but parsley (don't like basil) and some hot pepper flakes. I did grate the zucchini and squeeze out the excess water just to make this a little quicker. Thanks for the great recipe. I love frittatas, they are so versitile.

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This is my favorite way to deal with our gluttony of garden zucchinis in the summer!

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I love this recipe!

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Wow my whole family liked this! We add all sorts of veggies and greens, Swiss Chard is fantastic in this. Great directions!

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