Did you hollow out the zucchinis? Here’s what to do with the inside!
When I prepare stuffed zucchinis, I always end up with leftover insides, and this time I decided not to throw it away: I turned it into a quick and tasty frittata to cook in a pan. It’s a very easy recipe and perfect for not wasting anything! Just blend everything in the food processor, add a few ingredients, pour the mixture into the pan, and cook until it’s golden and crispy on the outside, with a soft heart inside. It can be enjoyed warm like a classic frittata, cut into wedges and served among appetizers or aperitifs, or used to fill sandwiches and buns. A practical, quick, and anti-waste solution that everyone will love!
Before moving on to the recipe, I remind you of other anti-waste ideas
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 123.74 (Kcal)
- Carbohydrates 12.48 (g) of which sugars 0.91 (g)
- Proteins 7.81 (g)
- Fat 5.93 (g) of which saturated 1.98 (g)of which unsaturated 1.81 (g)
- Fibers 1.82 (g)
- Sodium 443.36 (mg)
Indicative values for a portion of 150 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
- 1 lb g zucchini (the inner pulp)
- 1/2 onion
- 2 eggs
- salt
- pepper
- 1 drizzle extra virgin olive oil
- 2 tbsp g grated Parmesan
- 2 tablespoons cornstarch
Tools
- 1 Pan
- 1 Food Processor
Preparation
The preparation is really easy. Put the zucchini pulp and half the onion in the food processor, mounting the chopping blade. Blend everything until you get a fine mixture.
If your processor only has this blade, you can continue to use it. Otherwise, if you have the blade that slightly whips (the one for softer doughs), replace it for an even better result.
Add the rest of the ingredients: a pinch of salt, pepper to taste, the eggs, cornstarch, and grated Parmesan. Turn on the processor again to mix everything until you get a homogeneous mixture.
Now it’s time to cook. Lightly grease a nonstick pan with a drizzle of oil and place it on the stove. When it’s well hot, pour in the mixture.
Cover with a lid and let it cook over medium heat until the base is well browned.
When the surface appears dry, use the lid to flip the frittata and brown the other side as well. Once well cooked on both sides, it is ready to be served!
NOTES
Want to make it tastier?
You can add some speck, diced cooked ham, or cubes of melting cheese like scamorza or provolone to the mixture. They will give a richer flavor and make it even more delicious.
Perfect also in the oven
If you want to avoid the pan, you can pour the mixture into a lined baking dish with parchment paper and bake in a static oven at 350°F for about 25-30 minutes, until the surface is nicely browned.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the frittata in advance?
Yes, you can also prepare it the day before. Once cooled, store it in the refrigerator in an airtight container. When serving, you can enjoy it at room temperature or heat it for a few minutes in the pan or microwave.
What kind of pan is best to use?
A nonstick pan is the best choice: it allows you to cook the frittata with little oil and easily flip it without breaking. Use a lid to help with even cooking.
