Frittata di Zucchini (Zucchini Frittata)

Why you will love this recipe:

• The perfect summer recipe to use up a glut of zucchini.
• 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.
• 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.

Ingredients:

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

Zucchini– also known as ‘courgette’. 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 (like in my courgette tart).

Eggs – I use large free-range eggs.

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

Substitutions and Variations:

Vegetables: whilst this is a zucchini recipe, any vegetables work. It is so flexible. I have made this before with peppers, butternut squash, broccoli, potato, anything goes. Just fry them off first, then continue as usual.

Herbs: you could use parsley, chives, basil or even coriander.

Make it spicy: you could add a pinch of dried chilli flakes or fresh sliced red chilli (deseeded or not, depending on how hot you like it).

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.

Here’s how to make an easy Zucchini Frittata:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Fry zucchini 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 golden, slightly crisp, base. You can use a knife to check underneath and see how it’s looking. Once it’s lovely and golden underneath but soft on top, that’s the time to take it off the heat and pop it in the oven.

The perfect set: you want the centre of this 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.

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 zucchini 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.

Other recipes you might enjoy:

If you liked the sound of this Frittata di Zucchini, you will absolutely LOVE my Scarpaccia, my Courgette Gratin or my Easy Courgette Lasagne. If you want something more breakfast themed, these Breakfast Bagels Sandwiches are so delicious, filled with melty cheese, crispy mortadella, fluffy egg, between a bagel. For more feta, youneed to try my Feta Saganaki.

Vegetarian Dishes

Creamy Courgette Gratin (Gratin de Courgettes)

Lunch Recipes

Courgette Tart

Vegetarian Dishes

Courgette Quiche

Easy Pasta Recipes

Quick Creamy Courgette Pasta