Zucchini Ricotta Frittata Casserole

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  • Prep Time
    15 Minutes

  • Cook Time
    25 Minutes

  • Servings
    6

Ingredients

  • 1 Zucchini, medium
  • 6 Eggs
  • 3 slices of Pre-Cooked Smoked Pork Butt
  • ½ cup Hiland Milk
  • 1 cup Ricotta
  • 1 cup Hiland Shredded Mozzarella Cheese
  • ¼ cup Freshly Grated Parmesan Cheese
  • Salt and Pepper
  • 1 tablespoon Chopped Parsley
  • 6 Chopped Basil Leaves
  • 1 teaspoon Chopped Fresh Thyme
  • ¼ cup Olive Oil
  • 1 tablespoon Hiland Butter
  • 1 Onion
  • 2 Chopped Cloves of Garlic

Directions

  • In a large bowl whisk together the eggs, Hiland Milk, Ricotta, Hiland Mozzarella Cheese, Parmesan Cheese, salt, pepper, parsley, basil and thyme and set aside.
  • Heat the olive oil and Hiland Butter in a 10-inch, oven-proof non-stick skillet or a very seasoned cast iron skillet. Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes. Remove the zucchini from the pan and let cool.
  • Add the onions, garlic and smoked butt to the pan and sauté until onions a translucent and slightly browned. Remove from the pan and let cool.
  • Mix together the zucchini, onions and garlic with the egg mixture.
  • Re-heat the pan and add a little more oil to the pan if needed. Add the egg mixture to the pan.
  • Cook for 5 to 6 minutes until the bottom begins to brown (use a spatula to separate the egg from the pan and check the bottom).
  • Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned. Remove from pan and cut into slices.