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Even though it’s officially fall, our vegetable gardens didn’t seem to get the memo. Luckily for us, that means we have more time to bask in the glory of summer produce like sweet and versatile zucchini. If you’re bored with ratatouille, creamy zucchini soup, or even these fantastic crispy squash blossoms stuffed with burrata, give James Beard’s frittata recipe a whirl. With only a few ingredients (kitchen staples like eggs, butter, Parmesan cheese, and lots of freshly ground black pepper), it’s the perfect vehicle for any leftover vegetables. Finished under the broiler, the dish has a perfect golden crust with layers of fluffy eggs and tender zucchini beneath. James Beard recommended serving this stunner for Sunday brunch, along with briskly chilled Champagne. Watch the video below, as senior editor Elena North-Kelly shows you how to whip up a breakfast dish that works well into the evening.
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For more recipes like this, download the James Beard's Menus for Entertaining ebook.
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.