Zucchini Artichoke Heart Frittatas

Ages ago, C&M Italian delicatessen, on Girard Avenue in La Jolla, made the best frittata sandwiches (zucchini or artichoke) in the '70s. Sure would love their recipe for these two options -- I saved my tips in order to afford a sammie here on occasion.

Here's my hybrid copycat recipe.

There are a couple of ways you can approach this recipe. Make a thin frittata and top it with marinara and parm. Or make a sandwich patty. Or make chicken-nugget-sized patties and dip them in  the sauce. My children enjoyed these.

If you have time, shred rather than chop the zucchini, sprinkle lightly with salt to leach out the excess liquid, and let drain for 20 minutes before adding to mix. Rinse off the salt, squeeze out the liquid before adding to the mix.

For extra crispiness, bread the patty with bread crumbs before sauteing.

Zucchini Artichoke Heart Frittatas

Ingredients
2 medium zucchini
1/2 c marinated artichokes, chopped and drained
1/2 c. Italian bread crumbs
1 clove minced garlic
3 eggs
1/4 c. parmesan
1/4 t. crushed red pepper
2 T. milk
1/2 c. minced onion

Directions: Mix. Saute. Top or dip in a seasoned tomato sauce. Or stuff into a sourdough roll with a slice of provolone.