Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
zucchini frittata with lemon herb yogurt
Ingredients
- 3 baby zucchini, sliced into 1/2 inch disks
- 1/4 large onion, sliced lengthwise
- 1 tablespoon olive oil
- 4 large eggs
- 1 handful parsley, chopped
- 3 ounces feta or chevre, crumbled
- 1/2 cup greek style yogurt
- zest of 1 lemon
- 2 tablespoons chives, chopped
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