Courgette Frittata (Frittata di Zucchini)

So often I find the answer to what to have for supper is a frittata - and this Courgette Frittata is one of my favourites. It is so easy to put together, is packed full of flavour (thanks to the gorgeously golden courgettes, melting cheese and fresh herbs) and is on the table in under 30 minutes. What’s not to love?

I always have a box of eggs to hand as they are perfect for whizzing up speedy, satisfying meals in minutes. Although I often serve this Frittata for lunch, it’s such a good way of using up courgette (or zucchini) it works really well for breakfast/brunch or for a spot of meal prepping so you can enjoy a delicious homemade meal even when you are in a rush. Frittatas are also a great way of using up what you have in the fridge, potatoes, broccoli, red peppers, red onion…use what you have! Soften the vegetables first and add lots of cheese and you basically can’t go wrong.

This isn’t the only courgette recipe I turn to when I want a quick meal that doesn’t skimp on the flavour. My Creamy Lemon Courgette Pasta is one of the freshest, easiest pasta dishes you will ever make and takes just 15 minutes! I also love to whip up some of my Courgette Corn Fritters - there is just something about the crispiness that is too good to resist…

Why you will love this Courgette Frittata (or Frittata di Zucchini depending on where you are in the world):

• The perfect summer recipe to use up a glut of courgettes and make the most of seasonal tomatoes.
• It is full of flavour thanks to the delicious combination of Parmesan, Emmental and feta, and generous helping of chives and parsley.
• It is ready in under 30 minutes making it the perfect simple lunch or midweek supper when you are tired, hungry and want something fast.
• A delicious way to eat more vegetables.
• Is easily adaptable for vegetarians.
• It is so versatile, you can switch up the cheeses and add extra veggies and herbs to suit your taste. 

Top tip!

When I worked in a restaurant I started as the most junior sous chef and was in charge of staff meals (which was very stressful!). They didn’t buy extra ingredients to make them so I had to rummage around and use what I could find. More often than not, I made frittata. I would fry everything off in a pan, then tip it into a large roasting tin before adding the cheese and eggs - it works so well for feeding a crowd (line the roasting tray with non-stick baking parchment to make it easier to get the frittata out at the end). If I didn’t have enough eggs to cover the tray, I would quickly whisk up some more and pour it over. It’s a very forgiving thing to cook so you can just adjust as you go and not get too stressed about exact quantities.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Olive oil - a good quality olive oil adds a lovely flavour to the base of the frittata and parsley leaves.

Courgettes - also known as ‘zucchini’. I have used green ones in this recipe but you could use a variety of different colours. The yellow ones taste slightly sweeter and are absolutely delicious.

Salt - I recommend Maldon Salt for the best flavour. You could use their chilli flavour for a bit of heat or their garlic one for a stronger garlic flavour.

Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.

Red onion - this has a milder flavour than white onion and allows the other flavours to shine through. 

Garlic - I use 1 garlic clove for a subtle hint of garlic, you could add more if you prefer a stronger flavour.

Eggs - I use large free-range eggs. I always recommend ones stamped with the British Lion mark.

Chives - these add a delicious mild, onion flavour with a hint of garlic that works so well in this Courgette Frittata (Frittata di Zucchini).

Cheese - you can use any cheese you wish, a mixture of Parmesan and Emmental is one of my favourite combos.

Parsley - this adds a subtle peppery flavour and makes the most delicious salad garnish.

Extra virgin olive oil - this is cold-pressed so has a stronger flavour and is ideal for dressing salads.

Feta - I love the salty flavour of crumbled feta, it works so well with courgettes.

Substitutions and Variations:

Courgettes: any courgettes work - you could use striped or yellow courgettes for a pretty tricolour Courgette Frittata (Frittata di Zucchini). You could also add extra veggies like spinach (make sure you cook off all the water), peas or asparagus - even things like red peppers, potatoes or sweet potatoes! If using potatoes, I cook them first and I make sure they are cooked all the way through before adding the egg. I sometimes scatter over some halved cherry tomatoes when adding the cheese too. I

Olive oil: remember not to use your most expensive Extra Virgin Olive Oil when cooking as you cook off all the good stuff and, with prices as they are right now, who can afford that? You could also use rapeseed oil - Borderfields have some delicious flavours which would work really well in this Courgette Frittata (Frittata di Zucchini). 

Red onion: you could use a white onion, spring onions, shallots - whatever you have! I find leeks work well if I find myself without an onion (or sometimes I add alongside the onion if I have some to use up).

Chives: you could use more parsley or opt for coriander or spring onions, if you prefer. You don't have to use herbs at all, but they are such an easy way of adding in more flavour and little pops of interest.

More variations

Dried chilli flakes: you could add a pinch of dried chilli flakes to add a subtle warmth, or fresh sliced red chilli (deseeded or not, depending on how hot you like it). I also love drizzling the cooked frittata with chilli oil or peanut rayu.

Cheese: you can mix and max the cheeses depending on what you have - I love Gruyère and Pecorino but anything goes. Cheddar, feta, shredded mozzarella - use what you have and what you like, you can’t really go wrong. The trick is to add the cheese to the vegetables before adding the egg mixture, that way you get the cheese throughout and it doesn't just sit on the top and burn (if making for vegetarians, check to make sure your cheeses don’t have animal rennet).

Parsley - you could swap the parsley for coriander or mint, if you prefer. The latter will give a different flavour profile, but will work really well with the courgette and feta. I love the combination of courgette, peas, mint, feta and a little chilli. That would be a lovely variation.

Feta: I know feta can be quite divisive, you could swap it for goat's cheese or even something like Boursin, if you prefer. You don’t have to dress the frittata up once it’s cooked, you can serve it straight from the pan as it is. But I love adding a few finishing touches, like a scattering of feta, fresh herbs, maybe some lemon zest. It’s just a few more moments of effort that really bring the whole dish alive! However, don't be fooled. On busy weeknights I eat this sliced straight from the pan and it’s heaven!

Here's how to make an easy Courgette Frittata:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Fry courgettes with salt and pepper for 5 minutes and then add onion.

TWO: Add the garlic and fry for 30 seconds, stirring, until fragrant.

THREE: Add cheese and chives, pour over eggs, and cook on low heat for 4 minutes, shaking the pan gently for even cooking.

FOUR: Add cheese and chives, pour over eggs, and cook on low heat for 4 minutes, gently shaking the pan for even cooking (bottom will be cooked, top won’t).

FIVE: Pop in the oven for about 4 minutes - or until puffed up and almost firm to the touch. Watch closely as you don’t want it to overcook and become rubbery.

SIX: Remove frittata from oven, slide onto a chopping board, and season with salt, pepper, and Parmesan.

Cooking Tips:

An even cook: remember to keep turning the pan to ensure an even cook underneath, you want every slice to have a glorious golden, slightly crisp, base. You can use a knife to check on the underneath and see how it’s looking - once it’s lovely and golden, that’s the time to take it off the heat and pop it in the oven. You don’t want to burn the bottom and it’s near impossible to get the frittata cooked all the way through on the hob without scorching the bottom. Nobody wants a scorched bottom.

The perfect set: like all egg dishes, timing is everything - just a few extra seconds can make the most perfect dish turn into something rubbery. You want the centre of this Courgette Frittata (Frittata di Zucchini) to be puffed up, but still with a slight wobble. The melted cheese can sometimes trick you into thinking that the egg isn't cooked, but if it’s puffy looking, the chances are it is cooked but the cheese will still be melty and delicious. Remember, do not overcook.

Extra virgin olive oil: using extra virgin olive oil to dress the parsley, as opposed to olive oil, gives a deliciously fruity flavour. I really recommend saving the extra virgin olive oil for your salad dressings and using the cheaper stuff for cooking. Every little helps!

Frequently Asked Questions

Other recipes you might enjoy:

If you liked the sound of this  Frittata or are looking for more recipes to use up courgettes (or zucchini!) you will absolutely LOVE my Scarpaccia, a wonderfully light and crispy vegan-friendly Italian dish which is perfect for a light lunch with some simple salads. Speaking of courgette-sharing dishes, my Courgette Gratin (Gratin de Courgettes) is the most gorgeous seasonal summer dish made with layers of courgettes, tomatoes, herbs, pesto and Boursin. It looks so impressive, but is more or less an assembly job. I also must recommend my Easy Courgette Lasagne, it is lighter than the traditional version and bursting with summer flavours. I love it with some garlic bread to mop up every last bit. 

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Courgette Frittata (Frittata di Zucchini)

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Filled with gorgeously golden courgettes and a delicious mixture of Parmesan and Emmental, this super simple Courgette Frittata (Frittata di Zucchini) is perfect when you need a speedy supper or quick lunch.

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 2-3 1x
• Category: Dinner
• Method: pan fry and bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 2 medium courgettes, cut into small chunks
• Salt and freshly ground black pepper
• 1 medium red onion, finely sliced
• 1 clove garlic, crushed
• 50g grated cheese (I use a mix of Parmesan and Emmental)
• 6 chives, finely chopped
• 6 eggs, whisked

To serve:

• 1 small bunch of parsley 
• ½ red onion, very finely sliced
• Extra virgin olive oil, for drizzling
• Parmesan shavings 
• 20g feta, crumbled

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Instructions

1. Preheat the oven to 180 Fan.
2. Add a drizzle of oil to a medium sized oven-proof non-stick frying pan (approx. 25cm) and set over a medium heat. Add the courgettes, season well with salt and pepper, and fry for about 5 minutes, stirring often, until softened and starting to turn golden.
3. Add the red onion and fry for about 10 minutes, stirring, or until softened. 
4. Add the garlic and fry for 30 seconds, stirring, until fragrant.
5. Sprinkle over the cheese and the chives, then pour over the eggs and cook over a low heat for about 4 minutes, shaking the pan gently and moving it around to get an even cook (at this point,, the bottom of the frittata will be cooked but the top won't).
6. Pop in the oven for about 4 minutes - or until puffed up and almost firm to the touch. Watch closely as you don’t want it to overcook and become rubbery.
7. Meanwhile, tear the parsley leaves and place into a medium-sized bowl. Add the sliced onion and drizzle with about 1 teaspoon olive oil. Season with salt and pepper and scrunch together using your hand.
8. Remove the frittata from the oven and slide onto a chopping board. 
9. Top with parmesan shavings, feta and the parsley and red onion salad. 
10. Cut into slices and serve.

Notes

Grill: if you don't have an oven-proof frying pan, you can pop it under the grill to cook the top - remember to keep an eye on it as you don't want to grill it, you're just gently cooking the top.

Baking tin: if you don’t have an oven-proof frying pan or grill, you can use a baking tin lined with non-stick baking paper. Follow the recipe as above and once the courgette and onion mixture is cooked, tip into the tin, sprinkle with cheese and chives, then pour over the eggs. If you need more eggs, to cover the baking tin, just whisk up some more and pour them over. Bake in the oven for about 15 minutes - keep checking on it as it will depend on the size of your baking tin and the thickness of the frittata. Remember - you want it "just" cooked, not overly firm.

Serving suggestion: this is delicious served with a simple tomato sauce and/or some buttered new potatoes.