End Of Summer Zucchini Ribbon and Corn Frittata

Summer is coming to an end. I’m definitely digging my heals in deep and grasping at the last days by cooking with as much of the summer produce that’s left as possible. While I love Fall, there’s just something special about Summer and all it’s farmers market bounty.

Corn is still alive and kicking at my farmers market so i’m using it up like mad befor it’s all gone. One of my favorite pairings with corn is zucchini. I just love the way the sweetness of corn elevates the mild, delicateness of the zucchini. With the start of school and all of the chaos it brings, I’ve been keeping our dinners light and simple and usually turn to eggs at least once a week for dinner. We love frittatas around here because not only are they simple and delicious, they are supper budget friendly. Cook on up quick, serve alongside a salad and you got yourself one quick weeknight meal.

For this frittata I decided to cut my zucchini into “ribbons” using a mandolin. I love how thinly slicing the zucchini makes it cook up faster and gives it an even more delicate texture. A mandolin is a handy tool to have in the kitchen to help you thinly slice fruits and veggies. You don’t need a fancy one, I actually bought a cheap-o one at TJ-Maxx for like $20 bucks and it works great! If you don’t have one, you can easily cut the zucchini by hand using a sharp knife but I would not try to cut it lengthwise using this method for fear of cutting oneself. If you end up doing it with a knife, just cut the zucchini very thinly in rounds. it will be much easier to handle this way.

Zucchini Ribbon and Corn Frittata

Serves 4


  • 2 tablespoons olive oil
  • 2 small zucchini’s thinly sliced lengthwise into “ribbons”
  • 1 small onion, thinly sliced
  • 1 ear of corn, shaved off the cob
  • 1/2 teaspoon fresh thyme, removed from stems and chopped
  • 6 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


1. Set oven to broiler setting.

2. Heat olive oil in a medium over safe skillet over medium heat. Add in zucchini, onions, corn and thyme. Cook until vegetables begin to soften about, about 5 minutes. Pour in eggs and season with salt and pepper. Using a rubber spatula, gently move around the eggs to start the cooking process. After about 2 minutes, place the entire pan under the broiler until the top of the frittata is set, about 1-2 minutes more. Using an oven-mit, remove pan from the oven and allow the frittata to cool for about 2 minutes before trying to remove from pan. Loosen around the edges of the frittata with your rubber spatula and gently coax it from the pan. Cut into 4 edges and serve alongside a salad.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

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