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$1.04 per serving
4 likes
Ready in 45 minutes
Spoonacular Score: 43% 
Need a gluten free and vegetarian main course? Zucchini & Basil Frittata could be a spectacular recipe to try. For $1.04 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 208 calories, 12g of protein, and 16g of fat each. 4 people have made this recipe and would make it again. If you have grapeseed oil, salt, eggs, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is pretty good. Try Mozzarella, Basil & Zucchini Frittata, Zucchini Basil and Kale Frittata, and Frittata with Tomatoes, Zucchini, Bacon and Basil for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
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vegetarian
gluten-free
