Frittata With Zucchini, Goat Cheese and Dill Recipe (2024)

To get rid of the wet zucchini problem, sprinkle some salt over the grated zucchini and let it stand for 10 minutes, rinse, drain and squeeze the water out before cooking (step 1). I like to cook my frittata in the oven, I add a spoonful of flour and a teaspoon baking powder, 25/30 minutes, 200°C. Delicious recipe!

One can use feta instead of goat cheese.

Slice zucchinis to fit in tube. Grate zucchini in food processor using largest grater blade. Salt and let sit 10 minutes to weep. Remove the processor bowl and using the grater disk as a strainer carefully drain the liquid. Line bottom of salad spinner with paper towel. Spin the drained zucchini. Proceed to the recipe.

We caramelized some onions and red peppers and added that to the frittata mixture - HIGHLY recommend. It was amazing.

We added goat cheese to the zucchini/dill mix and then poured the eggs right on top of the heat cast iron pan. Added more goat cheese on top and the added slices of homegrown tomatoes. Everything is better with tomatoes. !5 minutes total cooked on stovetop, 15 minutes in hot over and it was cooked perfectly.

do this recipe, but:
- increase the amount of goat cheese to 6 ounces
- use 10 eggs
- add 2 large onions, caramelized
- use tarragon instead of dill
You can thank me after she thanks you.

Great basic frittata recipe that lends well to adaptation. This is my go to recipe when I have an excess of herbs and zucchini from the farmers market. The dill gives a lovely vibrant green color and freshness. I added leeks as well since I needed to use some fridge leftovers. Easy, nutritious, and highly adaptable = great recipe!

A ricer works greats to squeeze out extra moisture

Used basil instead of dill. Had a bit of TJ's fire roasted frozen corn I tossed in. Delish. I might try jarred roasted red peppers next time.The key is goat cheese.

Wow!! Incredible flavor for such simple ingredients. An absolute winner. Swapped feta for goat cheese. If you don't have an oven-safe non stick pan (I sure don't) stainless steel will work seamlessly with a little extra olive oil.

Good dish! Tasty and family enjoyed it. Served it with salad.

Subbed aspersgus for zucchini. Catmelize teo onions before Bake at 350 for 25 min

Cook on stovetop for 3min on med (distributing), 10min on low (covered), then under oven broiler for 3min.

Please specify what kind of goat cheese is needed for the recipe. There are hundreds of different kinds. I used feta goat cheese. I will reduce the amount of dill next time, and only salt once, but we will put it in the repertoire

Double the goat cheese and use a larger skillet (12 in) so it gets done in the middle.

Since I had a variety of beautiful farmers market zucchini, I used the mandolin to slice rather than grate. Not so much moisture and a prettier presentation. I also subbed fresh basil for dill and a French sheep feta for goat cheese. Was a resounding success!

Was moist but good. Used 5 whole eggs and 2 whites happened to have on hand. Used 10 inch cast iron skillet. Try to get the dill or see other notes to add flavor.

Used feta instead of goat cheese and thyme instead of dill (because that’s what I had). Very delicious, versatile and fast. I salted the zucchini and squeezed out the water to speed up the cooking process. Used one big zucchini, eyeballed the feta and 4 eggs.

Nice subtle mix of flavors with the zucchini, dill, and goat cheese. I added caramelized onions as well.

Don’t bother cooking the zucchini first.

Can I reuse the salt?

Cooked as instructed, though per other recommendations I salted and drained the zucchini. I also squeezed out the liquid, and had no problems with moisture (or dryness). Flavors could easily be changed up yet the goat cheese and dill worked. Liked the slow cooking method, which created a tender end product - eggs easily get tough if cooked at too high of a temp. I would make this again.

A bit bland. Next time I will add onions, maybe more cheese.