Anybody else still have zucchini hanging around their kitchen? I’m so happy to say we do. The husband and I are way into zucchini these days. Can’t get enough of the stuff. It not only tastes fantastic all on its own, but it also seems to magically enhance any recipe you add it to, like that Zucchini Banana Bread I told you about a couple of weeks ago. The addition of that wonderful summer squash made what was already really good banana bread into absolutely amazing banana bread. So when I came across the recipe for a Zucchini & Cheddar Frittata on Once Upon a Chef‘s blog, I just couldn’t wait to make it.
Frittatas are just a perfect meal in my house. They’re great because they work for breakfast, lunch or dinner. And lucky for me, the husband is a big fan of the whole “breakfast for dinner” concept. I don’t think he has ever met an egg dish he didn’t like and is happy to eat them anytime of day. So frittatas are perfect. They are also wonderfully versatile and are a great way to use up any leftovers you might have on hand. In fact, I did customize the original recipe a bit. I added leeks to it because we love them nearly as much as zucchini. I also decided to add some crispy pancetta. And I must say I quite pleased with the results! This frittata was so delicate, creamy and delicious! It was great warm from the oven and also delicious cold from the fridge the following day. It was really quick and easy to make. I was able to have this tasty summer supper on the table in a little over 30 minutes. Huge win in my book!
Zucchini Pancetta & Cheddar Frittata
Recipe slightly adapted from: Once Upon a Chef
- 3/4 pound (12 oz) zucchini (about 2 small zucchini -try to use small zucchini as they contain less water)
- 4 oz. pancetta, chopped*
- 2 leeks, washed and cut into rings – white & light green bits only**
- 3/4 teaspoon salt, divided
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- 3 ounces (about 1 cup) grated Cheddar cheese
Preheat the oven to 325°F.
Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
In an 8 or 10-inch ovenproof, nonstick sauté pan, over medium heat, cook the pancetta until crispy and set aside on paper towels to cool. Drain all but 2 tablespoons of the grease from the pan. Add the leeks, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.
Add the crispy pancetta, cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until just set, 20-23 minutes.
*Don’t have any pancetta? Substitute bacon – everybody loves bacon! Or just leave it out altogether for Meatless Monday.
**The husband and I are mad for leeks, but if they aren’t really your thing you can substitute in 1/4 cup finely chopped shallots, from 1 – 2 shallots.
Zucchini Pancetta & Cheddar Frittata brought to you by Runcible Eats (www.leaandjay.com)