Recipe of Perfect Baked Zucchini and Feta Frittata

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Baked Zucchini and Feta Frittata. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Baked Zucchini and Feta Frittata Recipe. Feta cheese adds the perfect saltines to these cakes and also helps retain moisture on the inside. What is important to make the perfect healthy oven baked zucchini and feta cakes it to drain the liquid from the zucchini very well.

You can cook Baked Zucchini and Feta Frittata using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baked Zucchini and Feta Frittata

1. You need 12 of Eggs.
2. Make ready 1/2 cup of Grated or Shredded Parmesan.
3. You need 2 large of Zucchini, very thinnly sliced.
4. Take 200 grams of Feta, diced.
5. Make ready 1/2 cup of Semi-Dried Tomatos.
6. It’s 2 tsp of Fresh Thyme Leaves.

For this recipe, you will want to use a pie dish or a cast iron pan.Set the pan on a rimmed baking sheet to catch any.A real frittata isn't a quiche without pastry.It's an omelette, though one that isn't folded over but rather popped under the grill to finish it.

Baked Zucchini and Feta Frittata instructions

1. Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides..
2. Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine..
3. Pour mixture into springform pan then top with tomatos and thyme leaves..
4. Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad..

These Oven-Baked Zucchini Fritters with Feta and Dill are flavored with feta, dill, and scallions.In my version, instead of using flour I used Panko.This zucchini and feta frittata are delicious to serve for breakfast or dinner.

I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone.Serve these light, crispy fritters as part of a mezze spread, or alongside grilled meats.Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet.Continue cooking the rest of the batter.In my recipe, you'll learn how to make traditional frittatas using the Recommended Frittata Flavor Combinations.