{"id":97883,"date":"2025-08-07T05:32:58","date_gmt":"2025-08-07T05:32:58","guid":{"rendered":"https:\/\/neclink.com\/index.php\/2025\/08\/07\/zucchini-frittata-with-tomato-salad\/"},"modified":"2025-08-07T05:32:58","modified_gmt":"2025-08-07T05:32:58","slug":"zucchini-frittata-with-tomato-salad","status":"publish","type":"post","link":"https:\/\/neclink.com\/index.php\/2025\/08\/07\/zucchini-frittata-with-tomato-salad\/","title":{"rendered":"Zucchini Frittata With Tomato Salad"},"content":{"rendered":"


\n<\/p>\n

\n
\"zucchini<\/div>\n

\"zucchini<\/p>\n

When Freddie<\/a> and I went upstate last month, we invited the wonderful Jenny Rosenstrach<\/a> and her husband Andy over for dinner\u2026<\/p>\n

\"upstate<\/p>\n

\"upstate<\/p>\n

Freddie made breaded shrimp and vegetable linguine, and Jenny brought the salad, and it was such a joy to be around her again!<\/p>\n

\"Jenny<\/p>\n

Blurry photo, taken while laughing<\/em><\/p>\n

As you may remember, Jenny wrote the Cup of Jo food column<\/a> for seven years \u2014\u00a0with absolute bangers like five things to do with corn and tomatoes<\/a>, a slice-and-bake cookie taste test<\/a>, and the #1 thing she\u2019d tell new parents about family dinner<\/a> \u2014\u00a0and she, of course, has written bestselling cookbooks<\/a> and runs the popular weekly newsletter, Dinner: A Love Story<\/a>.<\/p>\n

This morning, I called her to ask if we could publish a recipe of hers, for old times\u2019 sake \u2014 and, always generous, she said of course. So, I chose this delicious Spanish tortilla<\/del> Zucchini Frittata [my mistake, updated!!] that you can have for breakfast, lunch, snacks, or dinner.<\/p>\n

Zucchini Frittata<\/strong>
by Jenny Rosenstrach<\/a><\/em><\/p>\n

For the frittata:
3 tablespoons olive oil
12 ounces (about 3 small Yukon gold or red potatoes) peeled and chopped into very tiny cubes
kosher salt and freshly ground peppered pepper flakes
1\u20442 small yellow onion
1 large zucchini (12 ounces), shredded and squeezed dry in a kitchen towel
8 eggs, whisked
1\u20442 cup milk
1 cup grated Gruy\u00e8re (or fontina)
1\u20442 cup grated fresh Parmesan<\/p>\n

For the tomato salad:
4 of the meatiest, juiciest tomatoes you can find
sea salt
fresh basil, shredded (for serving)<\/p>\n

Heat broiler. Add olive oil to a 9-inch cast iron (or oven-safe) skillet set over medium-high heat. Add potatoes in one layer as much as possible, salt and pepper, and let sit without stirring. After 3 minutes of sizzling, toss, scraping from the bottom so you don\u2019t lose the browning.<\/p>\n

Once potatoes are golden and brown on most sides (about 6 minutes total), stir in red pepper flakes and onions and cook for another 2-3 minutes. Add the zucchini and saut\u00e9, another 3 minutes. In a mixing bowl, whisk together the eggs, milk, Gruy\u00e8re (or fontina), and 1\u20444 cup of Parmesan, then pour the mixture into the pan, stirring a little (or poking through the vegetables) to allow for eggs to seep to the bottom of the pan. Let sit for 4 to 5 minutes until the egg looks cooked around the edges. Sprinkle remaining Parmesan on top then place the skillet under the broiler for about 2 minutes, until eggs are cooked and slightly puffy, and the cheese looks melted. (Keep an eye on it to make sure it doesn\u2019t burn.) Remove and let cool slightly.<\/p>\n

Using a rubber spatula, loosen the frittata around the edges of the pan, then slice into wedges and serve.<\/p>\n

Serve with thick slices of peak-season tomatoes with really good olive oil and sea salt, sprinkled with basil. A tomato salad in August is going to complement anything. As Julius Roberts<\/a> says, \u201cjust let them do the talking.\u201d Side note: Julius Roberts is so hot, the way he cooks is so hot, my DMs on Instagram are 90% dogs and 10% Julius Roberts.<\/p>\n

What are you cooking these days? And if you miss Jenny as much as I do, you can sign up for her Dinner: A Love Story newsletter here<\/a>. xoxo<\/strong><\/p>\n

P.S. More Jenny posts that we loved:
* the fish sandwich I make once a week<\/a>
* chicken parm meatballs<\/a>
* pasta with broccoli pesto<\/a>
* the simple green salad<\/a> on my dinner table nine times out of ten
* five rotisserie chicken dinners<\/a>
* a potato salad trick<\/a>
* lazy man\u2019s ratatouille<\/a>
* smashed pea toasts with ricotta<\/a>
* a crisp for all seasons<\/a>
* how to get your kids to talk at dinner<\/a>
* Trader Joe\u2019s knock-offs vs. original brands<\/a>: which is better?
* vanilla ice cream taste test<\/a>
* the restaurant surprise<\/a> I\u2019m still thinking about two decades later
* how to be a good dinner guest: seven rules<\/a><\/p>\n

\n

\t\t\t<\/p>\n

41<\/span> COMMENTS<\/p>\n

<\/a><\/p>\n<\/section><\/div>\n