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Zucchini-Potato Frittata

kept byspboone
recipe byThe Kitchn

We found the initial step of salting the zucchini to be interesting. Was this to remove bitterness? This is the only salt added in the recipe and we were afraid it would be bland, but apparently the salted zucchini juice oozed out into everything else and made it taste great. We also didn't notice the watery texture we've experienced in other veggie quiches.

• Cooking the bacon and zucchini together really enhanced the flavor of both.

• Cooking the potatoes and onions did take longer than we expected - about 30 minutes. We may have just cut the potato slices too thick.


1 medium zucchini or yellow summer squash, sliced
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar



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