FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ZUCCHINI AND SQUASH BLOSSOM FRITTATA)
HANDS-ON 20 MIN TOTAL 1 HR SERVES 4
Squash blossoms (also called zucchini blossoms) are the orange flowers of the zucchini plant.
The delicate blossoms, which have a mild, fresh-tasting flavor, can be used in a variety of ways, including baked, fried, and raw.
2 Tbsp. extra-virgin olive oil
3 zucchini (1½ lb.), cut lengthwise into long, thin strips
7½ cups zucchini blossoms (4 oz.), stems, stamens, and pistils removed (see Prep School, at left) ½ cup finely chopped white onion 1 bunch fresh parsley, stems and leaves divided and chopped separately
3 Tbsp. grated Parmesan cheese
1 Tbsp. grated Pecorino Romano cheese
4 leaves fresh mint, chopped (1½ tsp.)
¾ tsp. salt
¼ tsp. black pepper
1. Preheat oven to 425°F. Heat 1 Tbsp. oil in a large oven-safe skillet over medium heat. Working in 2 batches, add zucchini strips to skillet and cook, stirring, until softened, about 5 minutes. Transfer zucchini strips to a plate.
2. Heat 1 Tbsp. oil in same skillet. Stir zucchini blossoms, onion, and parsley stems (about ¼ cup stems) into skillet. Reduce heat to medium-low and cook, covered, until onion is translucent, about 10 minutes. Cook, uncovered, until moisture evaporates, 2 to 3 minutes more.
3. Meanwhile, whisk together parsley leaves (about ⅔ cup), eggs, Parmesan, Pecorino Romano, mint, salt, and pepper in a bowl. Fold in zucchini strips.
4. Pour egg mixture over zucchini blossoms in skillet and spread evenly across skillet. Reduce heat to medium-low; cook 2 minutes. Prick surface with a fork; cook, covered, 5 to 7 minutes more.
5. Transfer frittata to oven. Bake, uncovered, 5 to 8 minutes. Remove from oven and let stand 5 to 10 minutes. To serve, slice into 8 pieces. armagazine.com/zucchini-andsquash-blossom-frittata
HEALTHY VEGETARIAN GLUTEN-FREE PER 2-PIECE SERVING: 236 CAL; 20G FAT
(5G SAT); 14G PRO; 10G CARB (3G FIBER, 6G SUGARS); 657MG SODIUM