It's that zucchini time of year again.Â Gardens across the country are producing more zucchini than gardeners had planned to harvest when they planted those little seeds in the spring.Â Beside the more common green zucchini, there is also yellow zucchini.Â And other types of summer squash that can be used in recipes in place of zucchini, such as yellow straightneck squash and pattypan squash.
Searching for a different way to use your zucchini?Â Here is a frittata recipe that's full of flavor and easy to make.Â If you are cooking for two, simply double the ingredients and use a larger skillet.
Easy Zucchini Frittata for One Recipe
2 slices fully cooked bacon, cut into 1/2-inch pieces
1 tablespoon chopped onion
1 1/2 cups thinly sliced zucchini or other summer squash
1 large egg
1/4 teaspoon salt-free seasoning blend
1 tablespoon shredded white cheddar cheese
Heat bacon and onion in 6-inch nonstick saute pan.Â Add sliced squash.Â Cover and cook over low heat until squash is tender, about 15 minutes, stirring occasionally.
Add egg to pan.Â Sprinkle with seasoning.Â Stir lightly.Â Cover and cook until egg is set.Â Loosen frittata from pan with spatula, transfer to serving plate.Â Sprinkle with cheese.Â Serves 1.
Thanks to Calorie Counter, I calculated the nutritional information for this recipe.Â You can reduce the fat and cholesterol by using an egg substitute instead of a whole egg, but you will sacrifice flavor.
Nutrition information for Easy Zucchini Frittata for One
85 fat calories
9.5g total fat
3.5g saturated fat
12% daily value iron
26% daily value vitamin A
50% daily value vitamin C
12% daily value calcium
copyright 2010 Sassy Cat