Delicious Recipes

Zucchini and Flower Frittata

in cucina con pina

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in

Zucchini and flower frittata, a classic of summer cuisine. In every home, at least I think, it’s prepared twice a week: it’s taken to the beach in sandwiches or on day trips. A fantastic spring, summer, and autumn dish, zucchinis with flowers stay on the market for a long time, even though they are predominantly summer produce at the peak of their season. I couldn’t resist buying them for one last time this year; patiently, I will wait for their moment again.

  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 50 Minutes
  • Portions: 4
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: Spring, Summer, and Autumn
184.15 Kcal
calories per serving
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  • Energy 184.15 (Kcal)
  • Carbohydrates 3.20 (g) of which sugars 0.01 (g)
  • Proteins 11.60 (g)
  • Fat 14.67 (g) of which saturated 4.90 (g)of which unsaturated 3.74 (g)
  • Fibers 0.57 (g)
  • Sodium 712.22 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing the zucchini and flower frittata

  • 6 oz zucchini flowers
  • 6.3 oz zucchinis
  • 4 eggs
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 pinch pepper
  • 1 oz grated Parmesan cheese

Tools

  • Frying Pan
  • Cutting Board
  • Knife
  • Plate
  • Lid

Steps

  • I cleaned the zucchini flowers and cut them into small pieces; I did the same with the zucchinis. I grated the Parmesan and added it to the slightly beaten eggs. In the pan, I placed the olive oil and zucchinis; after 5 minutes, I also added the flowers, covered, and let it cook for 10 minutes. I distributed the eggs over the zucchinis and flowers, lowered the heat, and let it cook for 5 minutes. I flipped the frittata and cooked it on the other side for 5 minutes, until fully cooked.

  • And here it is, ready and steaming, my zucchini and flower frittata.

Advice

I would also recommend the potato frittata that my mom used to make when we were kids, and it was delicious. She would prepare it with small diced potatoes, fried with lots of rosemary.

https://blog.giallozafferano.it/vaipinacucina/ricetta-frittata-di-patate/

https://blog.giallozafferano.it/vaipinacucina/ricetta-frittata-di-patate/

  • Can I prepare the zucchini and flower frittata without the flowers?

    Yes, of course, maybe add a few more zucchinis to reach the weight of the flowers.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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