Ina Garten's Zucchini and Gruyere Frittata Squares | Barefoot Contessa

Ina's Zucchini and Gruyere Frittata Squares come together on a sheet-pan with zucchini, pancetta and gruyere all set in a fluffy egg custard! Baked until golden and cut into perfect bite-size squares, they’re the ideal easy appetizer or handheld brunch treat! #InaGarten #BarefootContessa #FoodNetwork #Frittata Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/4l0PJ3j Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Zucchini and Gruyere Frittata Squares RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 10 min Active: 30 min Yield: 30 appetizers Ingredients Good olive oil 6 ounces pancetta, 1/2-inch-diced 4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry 8 to 10 ounces small zucchini, thinly sliced in rounds 2 teaspoons fresh thyme leaves, minced 12 extra-large eggs 3/4 cup half-and-half Kosher salt and freshly ground black pepper 10 ounces grated Gruyere cheese, divided 1/2 cup chopped fresh basil leaves Julienned fresh basil, for garnish Directions Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil. Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature. Copyright 2018 by Ina Garten. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Zucchini and Gruyere Frittata Squares | Barefoot Contessa | Food Network https://youtu.be/diPna0jl9NQ