Eggs for dinner was a Sunday tradition in my house growing up, and this Frittata di Zucchini is one of my favourites. It is so easy to put together, is packed full of flavour (thanks to the gorgeously golden zucchini, melting cheese and fresh herbs) and is on the table in under 30 minutes.
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 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.
I love zucchini since they are so quick cooking and so delicious. Try my Creamy Lemon Courgette Pasta if you want a pasta recipe or my Courgette Corn Fritters are a great lunch option too.
Jump to:
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.
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.
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 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.
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.
Frequently Asked Questions
There are different variations but essentially they are all egg-based dishes (a bit like a more substantial omelette or a crustless quiche) with added herbs, veggies, cheese and, sometimes, meat or fish.
Frittatas are the ultimate ‘fridge forage’ meal when you want to use up all the odds and ends in your fridge that have seen better days. I have used all sorts… but for this recipe I like to stick with greens. Spinach works really well - so do thinly sliced leeks, spring greens and peas. A handful of halved cherry or baby plum tomatoes scattered on top adds juicy bursts of sweetness which is just so good.
I like to serve this Frittata di Zucchini with a tomato sauce for a light meal. You could add some buttered new potatoes for something more substantial and/or serve with a selection of salads alongside. Sometimes, it's easy to just serve this with some toast on the side too. I love these 3 Ingredient Bagels, they are simple and quick yet so good.
Storage & Freezing Instructions
Any leftovers can be kept in an airtight container in the fridge for 3 days.
Reheat at 150c in the oven until warmed through, around 5 minutes. It will take longer if reheating the whole frittata.
Once cooked, leave to cool. Slice the frittata into pieces and then layer them up in an airtight container, with a piece of greaseproof paper between the layers to stop them sticking. Freeze for up to 3 months. You can defrost the slices one at a time and then reheat in a 150c oven for 5 mins until warmed.
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.
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!
Frittata di Zucchini (Zucchini Frittata)
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini cut into small chunks
- Salt and freshly ground black pepper
- 1 medium red onion finely sliced
- 1 clove garlic crushed
- 50 g 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
- 20 g feta crumbled
Instructions
To make the Frittata di Zucchini:
- Preheat the oven to 180 Fan/160c conventional.
- 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 zucchini, season well with salt and pepper, and fry for about 5 minutes, stirring often, until softened and starting to turn golden.
- Add the red onion and fry for about 10 minutes, stirring, or until softened.
- Add the garlic and fry for 30 seconds, stirring, until fragrant.
- 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).
- 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.
- Remove the frittata from the oven and slide onto a chopping board.
- Top with parmesan shavings, feta and the parsley and red onion salad.
- Cut into slices and serve.
To make the optional parsley and red onion salad:
- 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.
