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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Soon we’ll be up to our elbows in fresh local zucchini, so now is the time to figure out how to use it all up! Zucchini is not one of my kids’ favorite vegetables, but I’ve found that cutting it into noodles makes it way more interesting and palatable for them. I’ll toss it with regular noodles to bump up the vegetables on spaghetti night or fold it into a frittata like this.
I have a small hand-held veggie noodle maker or spiralizer that comes in handy for making zucchini noodles, or “zoodles.” You can opt for a julienne vegetable peeler or a paring knife to cut it into very thin strips if you don’t have a spiralizer. You can also thinly slice the zucchini into moons or use a box grater to shred it. Because zucchini loses a lot of water during the cooking process, I include instructions for salting it ahead of time to release some moisture. This prevents the frittata from getting soggy!
Spiralized Zucchini Frittata with Goat Cheese and Pesto
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
- 2 small zucchini, about 1 lb.
- ½ tsp. salt
- 6 large eggs
- ¼ cup Heinen’s Crumbled Goat Cheese
- Black pepper
- ½ large red onion
- 1 Tbsp. olive oil
- ½ Tbsp. unsalted butter
- 2 Tbsp. basil pesto
- Using a spiralizer or julienne peeler, cut the zucchini into “zoodles”. Toss the zoodles in the salt and place in a colander over a bowl. Allow to sit for 20 minutes to draw out some of the water. After 20 minutes, wrap the zoodles in a clean dish cloth and gently squeeze to remove moisture.
- Preheat oven to 350˚F.
- Crack the eggs into a bowl and whisk to combine. Fold in the goat cheese and season with black pepper. Set aside.
- Slice the red onion into thin circles. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the red onion and cook for 5 minutes, or until it begins to soften and brown. Add the zoodles and gently toss with the onion using tongs. Cook for about 5 minutes. Transfer onion and zoodles to a bowl and set aside.
- Carefully wipe out the skillet and return it to the stove over medium heat. Add the butter and allow it to melt. Pour in the beaten eggs then top with the cooked red onion and zoodles. Spoon the pesto over the eggs and vegetables and transfer pan to oven. Bake for about 8 minutes, or until just set.
*The zucchini can also be shredded using a box grater or cut into thin noodles using a paring knife.