medium-sized loaf pan (8½ x 4½-inches/21.5 x 11.5 cm, inside top measurement)
Ingredients
3mediumzucchini, each about 7-inches/18-cm long (about 550 g/19½ oz. total weight)
½teaspoon fine sea salt
9large eggs
2tablespoonschopped fresh dill
4 green onions/spring onions/scallions, thinly sliced(or ⅓ cup finely chopped onion)
1teaspoon garlic powder
1teaspoononion powder
¼teaspoonfine sea salt
¼teaspoonpepper
¾cup(100 g) crumbled feta cheese
Instructions
Preheat the oven to 375℉ (190℃). Line a medium-sized loaf pan (8½ x 4½-inches/21.5 x 11.5 cm, inside top measurement) with one large piece of parchment paper that sticks up above the pan on all four sides. Tip: Crumple the paper lightly into a ball first, then smooth it out and it will be easier to fit into the pan.
Shred the zucchini (including the peel) on the large holes of a box grater. Place the zucchini in a colander and toss with ½ teaspoon salt. Set in the sink or over another bowl to drain for 20 minutes, stirring it occasionally to redistribute the salt.
Pile the zucchini into the center of a clean kitchen towel. Gather up the corners and twist them together so the zucchini forms a ball in the towel. Over a sink or bowl, twist the ends to force the excess liquid out of the shredded zucchini. Squeeze it until you have about 1½-1¾ cups of drained zucchini left. Set the zucchini aside.
In a large bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper.
Add the squeezed-out zucchini, dill, green onions, and feta cheese. Stir to combine.
Pour the zucchini frittata mixture into the parchment paper-lined loaf pan and smooth the top.
Bake for 60-70 minutes, until the center is just set.
Leave the frittata loaf to cool slightly in the pan. It can be served warm right away or left to cool for later or the next day (for a picnic).
If you are planning to cool the frittata and serve it later: once it is cooled, lift it from the pan using the parchment paper as a hand-hold, drain any accumulated juices from the pan, and return the frittata (with the paper) back into the pan. Cover it with plastic wrap or aluminum foil and refrigerate it. Remove it from the refrigerator at least half hour before serving. The frittata is best served at room temperature. It can be taken to the picnic in its paper in the pan.
Slice the loaf into eight (1-inch thick) slices to serve.
Notes
Leftover zucchini frittata loaf is delicious when sliced thickly and pan-fried in butter until lightly browned and crispy at the edges, and served hot.If you use a larger loaf pan, the loaf will be flatter and the slices will be wider and shorter. It will take less time to bake, so start checking it at 50 minutes.