SOUTHWEST FRITTATA WITH ZUCCHINI

SOUTHWEST FRITTATA WITH ZUCCHINI image

Categories Egg Bake

Yield 6 people

Number Of Ingredients 9

4 cups sliced zucchini
1/2 cup matzo meal or bread crumbs
1 cup colby or Monterey Jack cheese
6 eggs (room temperature), thoroughly beaten
2 cups (16 oz.) cottage, farmers or feta cheese (or a mixture of the three)
1/2 cup grated romano or parmesan cheese
2 tablespoons olive oil
1/2 teaspoon dried dill weed
Salt & freshly ground black pepper to taste

Steps:

Preheat oven to 350 degrees. Slice unpared zucchini into 1/4-inch slices. Steam until crisp-tender. After steaming, rinse with cold water to stop the cooking process. Set aside 1/4 cup of the matzo meal or bread crumbs and 1/4 cup of the cheeses which you have mixed together. In a large bowl, mix the zucchini thoroughly with the rest of the ingredients. Oil a 9" x 13" baking pan. Dust bottom of pan with the reserved matzo meal or bread crumbs. Spread the zucchini-egg mixture evenly in the pan. Sprinkle the top with the reserved cheese. Bake at 350 degrees for 40 minutes to an hour, until the top is golden and firm to the touch. Keep in mind that once out of the oven, the eggs will still continue cooking, so be careful not to over-bake.