Zucchni Frittata

from Bishop’s Ranch Kitchen 

submitted by Judy Gray 

preparation time: 90 minutes 

serves 6 to 8 

1½ pounds zucchini (6 cups grated) 

1 teaspoon sea salt fresh ground black pepper 

1 tablespoon olive oil 

1 garlic clove, minced 

6 large eggs 

1 tablespoons chopped fresh marjoram 

⅓ cup grated Parmesan cheese 

½ cup feta cheese, drained, or ricotta, or a mixture of the two 

Preheat oven to 350 degrees.

Coarsely grate the zucchini, toss with salt, and set aside in a colander or sieve to drain for at least 30 minutes. Rinse briefly to remove excess salt and, using your hands, squeeze dry.

Heat the oil in a skillet over medium high heat. Add zucchini and cook, stirring frequently, until it is dry, about 6 minutes. Just before the zucchini is done, stir in the garlic to let it cook briefly. This will take away its sharpness. Remove the pan from the heat and set aside.

Break the eggs into a large bowl and beat until well mixed. Add a grinding of pepper. Stir in the zucchini and garlic mixture, add marjoram and cheeses. Grease a 9-inch pie plate and pour the mixture into it.

Bake for 45 minutes, or until the frittata is set and slightly browned on top. Cut into squares and serve.

The zucchini can be grated the night before and left to drain the refrigerator overnight. Delicious brunch/breakfast dish!