recipe reviews for:

Zucchini Frittata

“THIS RECIPE was always one of my family's favorites, and it remains so for my husband and me. When we plan a trip by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave each one for a minute or two. Then I wrap them in a towel, and down the road an hour or so, we enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida”

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Reviewed: Nov. 4, 2009

This was sooooo good. I customized it by adding a clove of garlic and substituted feta cheese for the Swiss. Turned out superb!

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faeriegal

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Reviewed: Nov. 1, 2009

I added mushrooms and diced black forest ham and used a mix of cheddar and parmesan. It turned out amazing. I also added shredded garlic to the onion :) It was soooooo gooooooood!!!

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Lady A.

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Reviewed: Oct. 22, 2009

Yum! So easy! Made it with sharp cheddar on top.

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Molly

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Reviewed: Aug. 26, 2009

It was delicious with Swiss cheese on top and so easy to make.

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Dawn

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Reviewed: May 10, 2009

Great for Mother's Day brunch! I found that only 1/2 the cheese was needed.

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Mel in Miami

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Miami, Florida, USA

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Reviewed: Jan. 23, 2009

Good. Make sure you drain your zucchini very well & blot with paper towels to remove excess moisture. I thought it was a little too much cheese, maybe 1/2 C or 3/4 C would be better. I used sharp Cheddar, it's what I had on hand. I'd say this makes 4 servings. 1/4 of it filled me up. Good base recipe since you can vary it up with the vegetables.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

Comes out great and we have this for Breakfast occasionally on a Sunday morning. The recipe works well as is, but I sometimes substitute Monterey Jack cheese for the Swiss.

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MARKCOSENZA

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2007

This is a great recipe! It is also the first and only frittat recipe I have NOT scorched or burned on the bottom! It was so easy to make and the adding of other ingredients like mushrooms, black olives, chopped chilies etc.is unlimited. I also like the tip: being able to travel as a light breakfast or snack on long trips. We are only 2 hours away from our granddaughters, and sometimes need to leave in the early morning hours to babysit. This will be better than chicken bicuits from a fast food drive thru! Thank You Carol for the recipe and the tip! LindaK

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Linda K

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Reviewed: Jan. 7, 2007

I prepared this dish after a freezer inventory...I realized I had a lot more zucchini than I thought! I did have to alter the recipe because the only type of cheese I had on hand was sharp cheddar. Still, I liked it very much. Even my husband, who is always suspicious of a new dish, thought that it was good (but that it needed more salt and some pepper). However, it did not receive rave reviews from the kids. My two-year-old spit it out and my ten-year-old ate it only on pain of death. I reheated (in the toaster oven) for my breakfast, and I thought that it was even better the second time.

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