*  Exported from  MasterCook  *
                  Frittata di Zuchine (Zucchini Frittata)
 Recipe By     : The Little Dishes of Italy: Antipasti
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Antipasto                        Eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   olive oil
    1      large         onion -- coarsely chopped
    1      teaspoon      fresh thyme -- chop, or 1/2 tsp.dry
    1 1/2  pounds        zucchini
    2      tablespoons   Italian parsley -- chop, or fresh basil
    5      large         eggs
      1/2  teaspoon      salt
                         freshly milled black pepper
      1/2  cup           Parmigiano -- freshly grated
  Preheat a broiler.  In a small skillet over medium heat, warm two
 tablespoons of the olive oil.  Add the onion and the dried thyme, if
 using, and sautee until the onion wilts, about five minutes.  Meanwhile,
 cut off the stems and navels from the zucchini, cut them in half
 lengthwise, and then cut them crosswise into thin slices.  Add the
 zucchini, cover and cook over medium heat, stirring a few times, until
 tender but not mushy, 10 to 12 minutes.  Just before the zucchini slices
 are done, add the fresh thyme, if using, and the basil or parsley.
 Place the mixture in a colander to cool and to allow excess water to
 drain out, about ten minutes.
  Meanwhile, in a bowl, beat the eggs lightly with a fork.  Beat in the
 salt, pepper to taste, and cheese.  Add the drained cooled zucchini and
  Pour the remaining two tablespoons olive oil in a flameproof 12-inch
 skillet or omelet pan and place over medium heat.  When it is hot enough
 to make the eggs sizzle, pour in the egg mixture, using a fork or spoon
 to distribute the zucchini evenly.  Immediately reduce the heat to low
 and cook the frittata gently until it is set, 12 to 15 minutes.  Take
 care not to overcook the eggs or they will lose their delicacy.
  Top finish cooking, slide the pan under the preheated broiler six
 inches from the heat until the top is golden, 0ne to two minutes.  Using
 a spatula to loosen the edges from the pan, slide the frittata out onto
 a serving plate.  Serve warm or cold, cut into wedges.
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 NOTES : Serves four to six people.
 c 1996 thrive@the healthy living experience
 all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
 Croce c 1993
         Here is a truly lovely dish.  The cooked zucchini and onion make
 this frittata delightfully sweet.