Trouchia Zucchini Omelette a Variation on the Nicoise Classic
©Francois de Melogue François de Mélogue · Lunchtime Meals · Provencal Recipes · TasteThe problem with growing zucchini in your kitchen garden (potager) is that it often ripens all at the same time. When my garden produces more zucchini than I can possibly consume, the problem is what to do with the bounty. Thankfully I remembered trouchia, a favourite dish from Nice, France, usually prepared with Swiss chard but adapts perfectly to zucchini. A traditional Cuisine Nissarde recipe, trouchia is a flat omelette similar to a frittata that is always delicious. Continue reading here for my picking advice for zucchini.
Trouchia a Zucchini Omelette
Try this alternative to trouchia, a Niçois favourite, for the perfect lunch with a side salad.
Equipment
Ingredients
- 5 thin zucchini (courgette) ends trimmed off
- 1 tsp sea salt
- 6 large eggs
- 2 tbsp parsley chopped
- 1 tsp thyme chopped
- 1/2 cup Parmesan cheese or goat cheese
- 1 tbsp Olive Oil
Instructions
- Preheat your broiler on high heat.
- Shred zucchini on a box grater or using your food processor. Mix with salt and let sit for at least 5 minutes. The salt draws moisture from the zucchini. Grab a hand full of zucchini and squeeze all the water out of it. Discard the zucchini water.
- Mix zucchini with eggs, herbs, and cheese.
- Heat olive in a non-stick skillet until smoking hot and pour the eggs in. Cook over medium-high heat until one side is lightly browned, about 3 minutes. Put under the broiler to cook the top side. If you are feeling adventurous, you can try to flip over with a flick of the wrist. I usually pour a pastis and do this when no one is looking. If I fail, I can simply say I made incredible scrambled eggs!
- Serve with a small salad or au naturel.
Tried this recipe?Let us know how it was!
Additional Zucchini Recipes:
Grilled Vegetable Salad with Zucchini and Tomatoes
You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
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Zucchini Rolls with Italian Cheeses
The recipe serves four people as a main course. It's a lighter version of lasagna. I recommend that the zucchini roll-ups are placed close together when baking. This prevents them from unravelling. I also recommend using a mandolin, so your zucchini slices are thin and easy to roll.
Check out this recipe
Stuffed Zucchini Flowers from Provence
But we often wonder how to prepare them? Today we share with you a delicious way we cook them in Provence.. Here is the recipe for zucchini flowers stuffed with ricotta. An aromatic recipe, very simple to make, which will create a sensation for your guest as a starter or as an accompaniment to fish or shellfish.
Check out this recipeLegal
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