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INGREDIENTS
DIFFICULTY: LOW PREP. TIME 20 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: LOW
3 MEDIUM ZUCCHINI, SHREDDED
3 EGGS
3 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
SALT AND PEPPER TO TASTE
3 TBLSPOONS MAYONNAISE
1 TBLSPOON CHOPPED PARSLEY
1 TO 2 GARLIC CLOVES, FINELY CHOPPED
EXTRA VIRGIN OLIVE OIL FOR FRYING
RECIPE
PLACE THE ZUCCHINI IN A MEDIUM BOWL WITH 1 TEASPOON SALT, MIX AND SET A SIDE.
IN A LARGE BOWL , BEAT THE EGGS WITH SALT AND PEPPER
ADD THE PARMIGIANO CHEESE AND STIR
DRAIN THE WATER THAT FORMED IN THE ZUCCHINI BOWL AND
ADD THEN ZUCCHINI TO THE EGG MIXTURE
HEAT THE OIL IN A FRY PAN AND PLACE TABLESPOON FULLS OF THE ZUCCHINI MIXTURE TO FRY
TURN THEM WHEN THEY START TO BROWN AND FRY UNTIL THEY ARE COOKED
PLACE THE MINI ZUCCHINI OMELETS ON KITCHEN PAPER TOWELS TO DRAIN THE EXTRA OIL
TO PREPARE THE MAYONNAISE SAUCE DIP: IN A SMALL BOWL, PLACE THE MAYONNAISE, CHOPPED GARLIC AND PARSLEY. STIR
SERVE THE ZUCCHINI FRITTATE WITH THE MAYONNAISE SAUCE AS AN APPETIZER. BUON APPETITO!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES