zucchini herb and pancetta frittata

zucchini herb and pancetta frittata recipe

This recipe for freezer-friendly zucchini slices is incredibly simple and works well for a light lunch or dinner.

Ingredients for zucchini herb and pancetta frittata 

  1. 20g butter plus additional for lubrication
  2. One chopped onion,
  3. 150g of pancetta,
  4. three large zucchini, shredded Perfect Italiano,
  5. 150g Ideal Cheese Melt
  6. 150 grams of flour with self-rising
  7. Six eggs, whisked just until fluffy
  8. one-third cup of vegetable oil
  9. 1/3 cup finely chopped herbs, such as tarragon, thyme, and parsley

Procedure for zucchini herb and pancetta frittata 

  • Set oven temperature to 180°C. Lubricate a Lamington nonstick pan.
  • In a medium-sized frypan set over medium heat, melt the butter. After it has melted, add the pancetta and onion, and stir gently for five minutes, or until the pancetta starts to brown and the onion softens. Take off the heat source and allow it to cool slightly.
  • After grating the zucchini and pressing out any extra juice, combine it with the Perfect Italiano Perfect Melt cheese in a big bowl. Stir in the cooled pancetta and onion combination, flour, eggs, oil, and herbs. Add salt and pepper to taste, then mix everything together.
  • After pouring the batter into the prepared pan, bake it for 30 minutes, or until it becomes brown and puffy. Take out of the oven, then serve hot or room temperature

Advice & Suggestions:

  1. To freeze, let cool fully before securely wrapping in plastic wrap. Freeze for up to three months after placing in an airtight container.
  2. Refrigerate overnight to defrost, then reheat in the oven or microwave.

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