This classic Italian zucchini frittata is a simple yet elegant dish made with eggs, tender sautéed zucchini, and savory Parmesan cheese. Light but satisfying, it can be enjoyed for breakfast, lunch, dinner, or even served cold as part of a picnic or buffet.
Why You’ll Love This Recipe
This recipe is quick to prepare, uses everyday ingredients, and delivers authentic Italian flavor with minimal effort. It is naturally gluten-free, customizable with herbs or vegetables, and perfect for both warm and room-temperature serving. The soft interior and lightly golden exterior make it comforting without being heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs: 6 large
Zucchini: 300 g, thinly sliced
Olive oil: 3 tablespoons
Parmesan cheese: 50 g, finely grated
Onion: 1 small (about 80 g), thinly sliced
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Fresh basil (optional): 1 tablespoon, finely chopped
Directions
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced onion and sauté for 3 to 4 minutes until soft and translucent.
Add the sliced zucchini and cook for 5 to 7 minutes, stirring occasionally, until tender and lightly golden.
In a bowl, beat the eggs with salt and black pepper until well combined.
Stir the grated Parmesan cheese and optional basil into the egg mixture.
Reduce the heat to low and evenly spread the vegetables in the skillet.
Pour the egg mixture over the vegetables and gently shake the pan to distribute evenly.
Cook on low heat for 8 to 10 minutes until the edges are set and the center is just firm.
Flip carefully or place under a grill for 2 to 3 minutes to set the top.
Remove from heat, rest for 5 minutes, then slice and serve.
Add diced bell peppers or mushrooms for extra vegetables.
Use grated pecorino cheese instead of Parmesan for a sharper flavor.
Include fresh herbs such as parsley or oregano for a different aroma.
Add a pinch of chili flakes for gentle heat.
Make mini frittatas by baking the mixture in muffin molds.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat or in the oven at 160°C until heated through.
This frittata can also be enjoyed cold without reheating.
FAQs
Can I use grated zucchini instead of sliced?
Yes, but squeeze out excess moisture to avoid a watery texture.
Can this frittata be baked instead of cooked on the stove?
Yes, bake at 180°C for about 20 minutes until set.
Is this recipe suitable for meal prep?
Yes, it stores well and maintains flavor for several days.
Can I make it without cheese?
Yes, omit the cheese or replace it with a dairy-free alternative.
What pan size works best?
A 22–24 cm non-stick skillet is ideal for even cooking.
Can I freeze zucchini frittata?
Freezing is not recommended as the texture of eggs may change.
How do I prevent the frittata from sticking?
Use a well-oiled non-stick pan and cook over low heat.
Can I add other vegetables?
Yes, just ensure they are pre-cooked to remove excess moisture.
How do I know when it’s fully cooked?
The center should be firm and no liquid egg should remain.
Is this recipe suitable for children?
Yes, it has a mild flavor and soft texture.
Conclusion
Frittata di Zucchine is a timeless Italian dish that proves simple ingredients can create outstanding flavor. Whether served hot or cold, fresh or leftover, this zucchini frittata is a reliable, versatile recipe that fits effortlessly into everyday meals.
A classic Italian zucchini frittata made with eggs, sautéed zucchini, onion, and Parmesan cheese. Light, flavorful, and perfect served warm or cold for any meal of the day.
