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Zucchini Frittata with Tomato Basil Salad.

  • 6
  • ½ small pkg
    fresh basil
  • 1 clove
  • ½ (8 oz) block
    mozzarella cheese
  • 2
  • ½ medium
    yellow onion
  • 1 medium
    zucchini squash
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    1 medium zucchini squash
    2 tomatoes
    ½ small pkg fresh basil
  • 2
    Peel and small dice onion; peel and mince garlic.
    ½ medium yellow onion
    1 clove garlic
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    Preheat oven to broil and position rack under the broiler.
  • 5
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 6
    Add onion and garlic to the skillet and cook, stirring occasionally, until softened, 3-4 minutes.
  • 7
    Trim ends from the zucchini and grate coarsely.
  • 8
    Add zucchini and salt to the skillet; cook, stirring occasionally, until zucchini is tender and most of the liquid has evaporated, 5-6 minutes. Use a spoon to remove excess liquid if necessary.
    ½ tsp salt
  • 9
    Meanwhile, grate mozzarella. Whisk eggs in a medium bowl; add half the cheese and stir to combine.
    ½ (8 oz) block mozzarella cheese
    6 eggs
  • 10
    Spread the zucchini evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
  • 11
    Slice tomatoes into wedges and place in a medium salad bowl; drizzle with olive oil and season with salt and pepper.
    1 tsp extra virgin olive oil
    ⅛ tsp salt
    1 pinch black pepper
  • 12
    Sprinkle remaining cheese over the frittata; place skillet in the oven and broil until the top is set, 2-3 minutes.
  • 13
    Pick leaves off the stems of the basil, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the tomatoes and toss to combine.
  • 14
    To serve, cut frittata into wedges and divide between plates with the tomato salad on the side. Enjoy!