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Zucchini and Parmesan Frittata
Chef Dante Boccuzzi of Aureole– New York, NY
Adapted by StarChefs

This light lunch dish is always a fun family activity. The kids really enjoy cracking the eggs.

Yield: 4 Servings


  • 5 Tablespoons olive oil
  • 1 pound zucchini, thinly sliced
  • 12 large eggs
  • 4 Tablespoons flat leaf parsley finely chopped
  • ½ cup grated Parmesan cheese
  • Salt and fresh ground pepper


In a large sauté pan heat 2 Tablespoons of olive oil. Add the zucchini and cook until tender. Season with salt and pepper.

Beat the eggs with the parsley and Parmesan cheese. Add the zucchini and adjust the seasonings.

Heat the remaining olive oil in a non-stick sauté pan. Pour in the egg mixture. Cook for about 10 minutes on a low heat. When the frittata is just set, loosen the bottom and flip the frittata over.

Bake in the oven for about 10 minutes, until golden brown on all sides. Let rest for a few minutes, and then cut into wedges.


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 Published: Jan 2004
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