Ingredients

  • 3 medium zucchini — about 600–700 g
  • 1 medium carrot
  • 1 small onion
  • 4 large eggs
  • ½ cup (60 g) all-purpose flour
  • ½ cup (50 g) shredded mozzarella or cheddar
  • 2 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp baking powder
  • 2 tbsp olive oil
  • 1 small zucchini, thinly sliced — for topping
  • 2 tbsp extra shredded cheese — for topping

Method

1. Grate the vegetables.
Coarsely grate the zucchini and carrot. Finely slice or grate the onion.

2. Remove excess water — very important.
Put the grated zucchini into a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Do the same with the carrot if it’s particularly wet.

This is what keeps the frittata from becoming watery.

3. Make the batter.
In a large bowl, whisk together:

  • eggs
  • flour
  • baking powder
  • garlic
  • salt
  • pepper
  • paprika

Add the squeezed zucchini, carrot, onion, dill and ½ cup cheese. Mix well.

4. Prepare the pan.
Heat oven to 190°C / 375°F.

Grease a 9–10 inch (23–25 cm) round baking pan or oven-safe skillet with olive oil.

Pour in the vegetable mixture and spread evenly.

5. Decorate.
Arrange thin zucchini slices over the top. Sprinkle with the additional cheese and a little chopped dill.

Drizzle with a little olive oil.

6. Bake.
Bake for approximately 25–35 minutes, until the center is completely set and the top is deeply golden.

For an especially browned top, switch to the broiler/grill for 1–3 minutes at the end. Watch it carefully.

7. Rest and slice.
Let it rest for 10 minutes, then cut into wedges like the picture.

🥕 2. Crunchy Zucchini-Carrot Slaw

Ingredients

  • 2 medium zucchini
  • 2 medium carrots
  • ½ small red onion
  • 2 tbsp fresh dill, chopped
  • 1–2 tbsp chopped parsley, optional
  • ½ tsp salt

Creamy dressing

  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt or sour cream
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • ½ tsp sugar or honey
  • ¼ tsp black pepper
  • 1–2 tbsp water, as needed
  • Salt to taste

Method

1. Prepare the vegetables.
Julienne or coarsely grate the zucchini and carrots.

Thinly slice the red onion into half-moons.

For the look in your picture, julienne the vegetables rather than finely grating them.

2. Salt the zucchini.
Toss the zucchini with ½ tsp salt and leave for 10 minutes.

Squeeze out excess liquid using your hands or a clean towel.

This keeps the finished salad crunchy rather than watery.

3. Make the dressing.
Whisk together:

  • mayonnaise
  • Greek yogurt/sour cream
  • lemon juice
  • Dijon mustard
  • garlic
  • honey/sugar
  • black pepper

Add a tablespoon or two of water until it reaches a thick but pourable consistency.

Taste and adjust the salt and lemon.

4. Combine.
Put zucchini, carrot, red onion and dill into a large bowl.

Pour over the dressing and toss thoroughly.

5. Chill.
Refrigerate for 20–30 minutes before serving.

🥣 To Serve It Like the Picture

Place the zucchini frittata on a large plate and cut it into 6–8 wedges.

Serve the creamy vegetable slaw in a bowl alongside it.

For the finishing touch:

  • Sprinkle fresh dill over the frittata.
  • Add a few very thin raw zucchini slices to the slaw.
  • Drizzle a tiny amount of olive oil over the frittata.
  • Add freshly ground black pepper.

A little extra flavor

If you want the frittata to have a richer, more savory flavor, add ½ tsp dried oregano + ¼ tsp chili flakes to the batter.

If you want the dressing to taste more like the creamy sauce shown in the photo, use ⅔ cup mayonnaise + ⅓ cup sour cream, plus garlic, lemon juice, salt and pepper.

Key trick: squeeze the zucchini very thoroughly in both recipes. Zucchini contains a surprising amount of water, and removing it is the difference between a beautifully firm, golden frittata and a soggy one.