Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Frittata di Zucchine

5/19/2016

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Picture
Serves 4

Ingredients
  • 1 zucchini
  • 6 large eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 teaspoons Parmesan cheese
  • Olive oil, as needed to oil baking pan
    ​
Directions
  • Preheat oven to 350°F.
  • Wash the zucchini, and then cut it in half lengthwise. Working with one zucchini half at a time, cut them crosswise into thin slices.
  • Crack the eggs into a large bowl. Add the salt, pepper, and cheese to the eggs. Mix well.
  • Add the sliced zucchini to the egg mixture and mix well.
  • Oil a 12-inch round baking pan. Pour the egg mixture into the pan. 
  • Bake in the preheated oven for 10-15 minutes until the mixture is cooked throughout.  
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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