Tuesday, 26 March 2013

Zucchini Tuesday - Fritatta

I don't know about you, but one of my comfort foods is fritatta. It's a relationship that started when I first went to Spain where fritatta is a staple. Here is tonight's Zucchini and Chorizo Fritatta, inspired by  the flavours of this Spanish staple.

Zucchini and Chorizo Frittata
(* from the patch)

*2 zucchini grated
semi-dried tomatoes chopped
olive oil
1/2 red onion sliced very thinly
2 cloves garlic finely chopped
1  chorizo chopped
4 eggs
250 gms ricotta
parmesan cheese

In one bowl, mix zucchini, ricotta, semi-dried tomatoes. In a frying pan, lightly fry the garlic, onion and chorizo. In another bowl, whip eggs and pour into zucchini mix. When onion, garlic and chorizo mix is cooked on, lower the heat and pour in the egg, ricotta, onion and garlic mix. Sprinkle with chipotle and parmesan cheese. Cook on stove top until cooked at least half way through, then place frying pan under the grill to cook  from the top until cooked through. Cut fritatta and serve and eat. Yum!

I am afraid to say that all my photos of cooked food look horrible, but believe me, this was delicious.

My two zucchini plants are still producing and I an enjoying the produce and picking quite young. I am looking forward to a few more zucchini feeds this autumn before the frost nips the plants.

How are your zucchinis? What have you made recently with your zukes?

Until next week - Love your zucchini.


  1. I too am a frittata fan, haven't tried chorizo and zucchini but I reckon it would work really well.

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  3. I'm envious of your zuchinnis, they look fabulous. I'm saving your recipe for another time.

    Frittatas are very versatile and they always seem to taste great. They are a good way to use up a mini glut of eggs, too.

  4. Still loving our cinis. We went short for a few weeks and had to buy a few kilos, but production has resumed and looks steady again. We get so many usesout of them - tonight's dinner included sliced and grilled zuchinnis on the bbq.



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