INGREDIENTS

DIFFICULTY: LOW          PREP. TIME 20 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: LOW

3 MEDIUM ZUCCHINI, SHREDDED

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3 EGGS

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3 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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SALT AND PEPPER TO TASTE

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3 TBLSPOONS MAYONNAISE

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1 TBLSPOON CHOPPED PARSLEY

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1 TO 2 GARLIC CLOVES, FINELY CHOPPED

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EXTRA VIRGIN OLIVE OIL FOR FRYING

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RECIPE

PLACE THE ZUCCHINI IN A MEDIUM BOWL WITH 1 TEASPOON SALT, MIX AND SET A SIDE. 

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IN A LARGE BOWL , BEAT THE EGGS WITH SALT AND PEPPER

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ADD THE PARMIGIANO CHEESE AND STIR

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DRAIN THE WATER THAT FORMED IN THE ZUCCHINI BOWL AND ADD THEN ZUCCHINI TO THE EGG MIXTURE

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HEAT THE OIL IN A FRY PAN AND PLACE TABLESPOON FULLS OF THE ZUCCHINI MIXTURE TO FRY

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TURN THEM WHEN THEY START TO BROWN AND FRY UNTIL THEY ARE COOKED

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PLACE THE MINI ZUCCHINI OMELETS ON KITCHEN PAPER TOWELS TO DRAIN THE EXTRA OIL

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TO PREPARE THE MAYONNAISE SAUCE DIP: IN A SMALL BOWL, PLACE THE MAYONNAISE, CHOPPED GARLIC AND PARSLEY. STIR

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SERVE THE ZUCCHINI FRITTATE WITH THE MAYONNAISE SAUCE AS AN APPETIZER. BUON APPETITO!!

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