Author Notes: This recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! —Ambitious
Serves: 3
Ingredients
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6
Large eggs
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2 1/2
cups fresh grated zucchini
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2/3
cup freshly grated reggiano parmigiano
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1/2
cup whole milk
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1/2
cup whole wheat bread crumbs
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1/3
cup fresh minced parsley
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1/3
cup fresh minced basil
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2
medium minced shallots
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2
teaspoons Extra virgin olive oil
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1
teaspoon vanilla extract
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1
dash fresh ground pepper
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1
dash seasalt
Directions
- Preheat oven to 350 degrees.
- In a heated cast iron pan coated with 2 teaspoons of oil, cook shallots until translucent, for about 5 minutes.
- Add zucchini to the pan.
- Cook on medium heat until all the water from the zucchini has evaporated.
- Remove from heat and set aside.
- In a large mixing bowl, whisk together milk and eggs, making sure to break apart the yolks.
- Add salt, pepper, and vanilla to the egg mixture. Stir well. Add bread crumbs and grated cheese.
- Add cooked zucchini, shallots and herbs to the mixing bowl.
- Pour mixture into cast iron skillet.
- Cook at 350 for 25 minutes, until the middle comes out clean when inserted with a stick. Cool for 10 minutes before serving.