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    Home » Uncategorized » Zucchini Parmesan Frittata – Low Carb and Gluten-Free

    Published: Feb 18, 2013 · Modified: Feb 18, 2013 by Carolyn

    Zucchini Parmesan Frittata – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.4K shares

    Zucchini Parmesan FrittataWhenever I am stumped for dinner, it’s eggs to the rescue.  They just make for such an easy, quick and delicious meal and I can always guarantee that everyone in my house will eat them.  I often do scrambled eggs when it’s just for the kids, but when it’s all of us, I usually do a frittata.  There are so many great ways to jazz up a frittata and I can often hide some veggies in there too.  Veggies that would normally have my kids putting up a fight seem to pass without complaint when in a frittata or some kind of crustless quiche.  It’s like the eggs themselves hide all evidence of the vegetables, even when they are really in plain sight.  Pure magic.  This Zucchini Parmesan Frittata is no exception.

    As Kelapo Coconut’s resident guest blogger, I easily could have done all sweet, dessert type recipes.  Coconut oil lends itself so well to decadent, luscious desserts, so the temptation was to just keep on putting those type of recipes out for my and Kelapo’s readers.  But the truth is that extra virgin coconut oil is extremely versatile and I used it all the time in savoury cooking.  I stir-fry with it, I grease pans with it, and I very often cook my omelets and other egg dishes in it.  It gives egg recipes a wonderful rich flavour, and I wanted to highlight that fact it’s great for basic cooking, not just baking.  And as a saturated vegetable fat, it’s also remarkably stable when exposed to heat.

    Zucchini Parmesan Frittata

    So I decided to make a simple and easy but really delicious frittata with my extra virgin Kelapo Coconut oil.  This can easily serve 4 people as a main course when paired with a big salad and/or some sort of low carb, gluten-free bread.

    Please head on over to check out my Zucchini Parmesan Frittata on the Kelapo Coconut blog.

    Zucchini Parmesan Frittata

    Serves 4.  Each serving has 4 g of carbs.

    This post was sponsored by Kelapo.  All opinions are my own.

     

    3.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    1. Lady Jennie says

      February 23, 2013 at 3:58 am

      Okay, I know you don’t have all day to answer my questions but I have just one more and then I promise (er – I think) I’m done. Coconut oil is a new thing for me too, but I find in our cold kitchen that it’s so hard I can barely scrape it out of the pot to measure it. I have microwaved it before, but I don’t like to do that if I can help it because I’m not sure it’s good. I’m guessing you’re in California and don’t have this problem, but … any tips? I started by putting it in the fridge because I thought I was supposed to and that made it impossible, but since then it hasn’t been much better this winter.

      (Coconut oil is special ordered too, as is molasses – grr)

      Reply
      • Carolyn says

        February 23, 2013 at 10:03 am

        Ugh, I know. My kitchen is cold too, I am actually in Boston. I find that a VERY strong metal spoon (not the flimsy sort) is the best way to get it out of the jar. I often microwave it after I’ve scooped it out, to melt it for baked goods. I know it’s not easy, but it’s good stuff and gives wonderful flavour to some foods.

        Reply
        • Lady Jennie says

          February 25, 2013 at 11:46 am

          Thanks! 🙂

          Reply
    2. Sylvie @ Gourmande in the Kitchen says

      February 20, 2013 at 4:27 am

      It’s eggs to the rescue at my house as well, I never get tired of frittatas.

      Reply
    3. SweetSugarbelle says

      February 19, 2013 at 8:28 pm

      This sounds amazing! I cannot wait to try!

      Reply
    4. Jackie @ Domestic Fits says

      February 19, 2013 at 11:50 am

      I love breakfast for dinner! This looks so beautiful 🙂

      Reply
    5. claire @ the realistic nutritionist says

      February 19, 2013 at 11:03 am

      This is gorgeous Carolyn!!

      Reply
    6. TidyMom says

      February 19, 2013 at 10:06 am

      I have got to get some coconut oil! I’m seeing it all over the place lately! this looks delicious Carolyn!

      Reply
    7. Amanda says

      February 19, 2013 at 9:29 am

      Yum! Great idea! Might have to make this tonight… 🙂

      Reply
    8. Jen @ Savory Simple says

      February 19, 2013 at 8:58 am

      You can never go wrong with eggs for dinner! Love this.

      Reply
    9. The Café Sucré Farine says

      February 18, 2013 at 11:15 pm

      Love your frittata – it’s not only very pretty, it sods delicious!

      Reply
    10. Liz says

      February 18, 2013 at 10:31 pm

      Oh, this looks heavenly, Carolyn! I think we’ll have frittatas for our Friday dinner…the zucchini-Parm combo must be delish!

      Reply
    11. Roxana | Roxana's Home Baking says

      February 18, 2013 at 4:01 pm

      I was planning on making a zucchini quiche tomorrow now I think I’ll try the quick version frittata. Delicious anytime of the day

      Reply
    12. Diane {Created by Diane} says

      February 18, 2013 at 3:40 pm

      looks delicious, I love zucchini!

      Reply
    13. Kiersten @ Oh My Veggies says

      February 18, 2013 at 12:48 pm

      I love using coconut oil in savory recipes too. This looks perfect!

      Reply
    14. Brian @ A Thought For Food says

      February 18, 2013 at 11:09 am

      I’m right there with you. I think a frittata is a wonderful quick weeknight meal.

      Reply
    15. Alison @ Ingredients, Inc. says

      February 18, 2013 at 10:43 am

      I am so into Frittatas lately. Can’t wait to try this one

      Reply
    16. Sommer@ASpicyPerspective says

      February 18, 2013 at 10:35 am

      So pretty and healthy!

      Reply
    17. Jeanette says

      February 18, 2013 at 9:25 am

      Just popped over to see your recipe – this sounds so good! I have a few zucchini’s in my fridge and am going to make this for my kids. Thanks!

      Reply
    18. Stacy | Wicked Good Kitchen says

      February 18, 2013 at 7:55 am

      What an excellent idea, Carolyn…to feature your fave coconut oil in a savory cooking recipe. Veterans of this style of healthy cooking automatically reach for their organic EVCO. However, now, new readers or those new to using coconut oil in cooking will learn that they should give EVCO a try in savory cooking recipes with this great suggestion of yours. I will have to give Kelapo brand a try. I’m with you…eggs for dinner (fast, easy, healthy) is always the back-up plan!

      Reply

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