Did you know that yesterday was “Dump Your Extra Zucchini On Your Neighbor’s Doorstep Day”?
According to our local newspaper it was, though I think they may have been joshing. Then again, maybe not!
This excellent zucchini ricotta frittata recipe (like the way that just rolls of one’s tongue? “ricotta frittata, ricotta frittata”) is based on one by our local cherished chef Biba.
It’s a cinch to make and a tasty way of enjoying bountiful summer squash.
Zucchini Ricotta Frittata Recipe
Ingredients
- 6 large eggs
- 1/2 cup ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 Tbsp chopped fresh basil
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup extra virgin olive oil
- 2 small zucchini, or one larger one, sliced into thin rounds (about 3/4 pound)
Read More: Zucchini Ricotta Frittata
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