Herb and Zucchini Fritata Loaf
Prep Notes
4 medium zuchini grated and placed in towel to press out excess water
1 dozen organic eggs
2 tablespoons fresh chopped thyme
1 tablespoon fresh chopped rosemary
6 scallions chopped
2 cloves garlic chopped
1 teaspoon sea salt
Cooking Time
50 -60 minutes
Yields
8-12 people
Ingredients
4 medium zuchini grated and placed in towel to press out excess water
1 dozen organic eggs
2 tablespoons fresh chopped thyme
1 tablespoon fresh chopped rosemary
6 scallions chopped
2 cloves garlic chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
Directions
Preheat Oven 375'
in a 9'by5' inch loaf pan line with parchment paper leave enought hanging over sides to lift out fritata.
Grated zucchini over a colander. In a clean kitchen towel dump zucchini in the middle and ring it out excess water (gentle) set
In a large bowl add all ingrediants whisk to combine. Fold in zucchini pour into prepared loaf pan place in the oven bake until egg is set and golden brown about 50 to 60 mintues.
Notes
Growing up my Nanny (greatgrandmother) was the cook in the family and my Meenie (grandmother) was the baker.
Every friday Nanny would make a fritatta and use left over veggies and zucchini and eggs were always our favs.