Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, baked zucchini and feta frittata. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Feta cheese adds the perfect saltines to these cakes and also helps retain moisture on the inside. What is important to make the perfect healthy oven baked zucchini and feta cakes it to drain the liquid from the zucchini very well. Serve these light, crispy fritters as part of a mezze spread, or alongside grilled meats.
Baked Zucchini and Feta Frittata is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Baked Zucchini and Feta Frittata is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook baked zucchini and feta frittata using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baked Zucchini and Feta Frittata:
- Prepare Eggs
- Make ready Grated or Shredded Parmesan
- Prepare Zucchini, very thinnly sliced
- Take Feta, diced
- Take Semi-Dried Tomatos
- Get Fresh Thyme Leaves
This zucchini and feta frittata are delicious to serve for breakfast or dinner. For this recipe, you will want to use a pie dish or a cast iron pan. Set the pan on a rimmed baking sheet to catch any. These Oven-Baked Zucchini Fritters with Feta and Dill are flavored with feta, dill, and scallions.
Steps to make Baked Zucchini and Feta Frittata:
- Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
- Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine.
- Pour mixture into springform pan then top with tomatos and thyme leaves.
- Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad.
Add the zucchini, scallions, dill, feta, garlic, and pepper. Sprinkle the flour (or corn starch) and baking powder over top. I've made zucchini fritters before but the addition of feta and dill brought them to a whole new level. They were outstanding-my husband and I polished them off in one sitting. This frittata reminds me of Chris Tucker's character, Ruby Rhod, in The Fifth Element.
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