Zucchini Caprese Frittata
One of the best parts of summer is seeing just how much of a meal can come straight from the farm stand. Fresh vegetables, eggs, milk, and beef are all in season and available, making it easy to build simple meals around local ingredients.
This Zucchini Caprese Frittata from Sara Wells at Our Best Bites is a perfect example. It brings together fresh zucchini, tomatoes, basil, eggs, milk, and mozzarella for an easy summer meal that makes the most of what’s growing right now.
And while we don’t sell fresh mozzarella at the stand, we do carry mozzarella-making kits—so you can use Lolans Farm milk to make your own at home.
It’s the kind of recipe we love this time of year: fresh, simple, and a great reminder that local food doesn’t have to be complicated to make a really good meal.
Zucchini Caprese Frittata
Ingredients Needed
eggs – large
milk
kosher salt – plus more for sprinkling
black pepper – plus more for sprinkling
olive oil – more if needed
onion – finely diced. I’m using red onion here because I had one that needed to be eaten (remember this is a clean-out-the-fridge (or garden!) meal) but I prefer white in frittatas because red onion tends to turn gray-ish after baking. Still tastes great but I don’t love the look!
garlic – minced
zucchini – small-medium thinly sliced
tomatoes – grape or cherry are perfect
butter
mozzarella – I used fresh mozzarella here, but you could use shredded if you’d like. I like using the fresh mozzarella because then you get these warm gooey cheese bombs throughout the frittata.
basil leaves – sliced thin
pesto – optional, for serving.
How to Make Zucchini Caprese Frittata
Preheat oven to 350℉.
In a mixing bowl, whisk together eggs, milk, salt, and pepper.
Saute onion, then add garlic and zucchini and toss to cook until tender.
Add tomatoes, tossing to cook until lightly blistered.
Arranging vegetables in an even layer. Sprinkle cheese and basil on top. Add a bit of butter to ensure the eggs don’t stick.
Gently pour egg mixture over the vegetables and place pan in oven. Cook for about 15 minutes, or until eggs are set. Be careful not to overcook.
Let cool and slice into wedges. Serve with pesto if desired!
View the original Zucchini Caprese Frittata recipe from Our Best Bites
Recipe and original photography by Sara Wells / Our Best Bites. Shared here with credit and a link to the original source.
