Zucchini Frittata

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					                           Zucchini Frittata

I can remember my mom making this dish (or a variation of it, because I changed
a few things!) as a kid. She would make it for parties or family gathering and cut it
up into small cubes for an appetizer. I am sure my siblings and I ate more than an
"appetizer portion" it was yummy and always a treat. Now I make it for something
to keep on hand for lunch or to serve with a salad for a light, summery dinner
dish. I hope you enjoy it too!


3 cups zucchini, grated

1 cup parmesan cheese, grated

5 eggs, lightly beaten

1 sweet onion, chopped

1/2 cup expeller pressed coconut oil

1 cup flour

1.5 tsp baking powder
1/2 tsp salt

1/4 tsp pepper

1/2 cup bread crumbs *** (see note below regarding seasoning)

6 mushrooms, chopped OR

1/4 cup orange bell pepper, chopped

***NOTE ON BREAD CRUMBS: you can purchase already seasoned bread crumbs
and use those, or if you prefer, purchase or make plain bread crumbs and add 1/8
tsp. garlic powder, 1/8 tsp. dried oregano, and 1/8 tsp. dried basil for extra
flavoring to your crumbs).

*** Note on Mushrooms VS. Bell Peppers: You can make this recipe either way,
the bell peppers leave a sweeter taste to it, the mushrooms a more veggie taste,
either way is good. The original recipe called for mushrooms, but I subsitituted
when I didn't have any on hand. Don't use more than 6 mushrooms because they
release moisture and will leave your dish too runny. Sometimes I make it without



Preheat your oven to 350 and grease a 9 x 13 glass dish. Mix all wet ingredients
together first, then add the dry and mix until well blended. Pour into your glass
dish and bake for 40 minutes until the top is lightly golden. Cool and cut into
cubes for an appetizer or squares for a dish. This can be served hot or cold and
makes great left overs!

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Description: Zucchini Frittata