This zucchini frittata recipe is oven baked and topped with parmesan cheese, it’s a light and fresh vegetarian egg dish perfect for breakfast or dinner that’s ready in 30 minutes.
I make some kind of frittata for dinner at least once a week, and this zucchini version is a favorite in the summertime!
My foolproof method starts with cooking the zucchini frittata on the stovetop for a few minutes, then it’s baked quickly in the oven at a high temperature, which ensures that it doesn’t burn on the bottom or stick to the pan.
This gorgeous frittata is a quick and simple egg recipe to use all that summer zucchini to make a light meal for dinner, breakfast, or brunch.
Craving more tasty baked egg recipes? Try Eggs en Cocotte, Shakshuka with Feta, or my Asparagus Quiche.
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Zucchini frittata recipe ingredients
- Eggs: I use 8 eggs for a frittata recipe that is made in a 12-inch skillet. If you want to make one that is a little smaller, you can use 6 eggs for a 10-inch skillet, or 4 eggs for an 8-inch skillet.
- Zucchini: Choose smaller zucchini because they have fewer and smaller seeds and less water, which is better for frying them when we cut into rounds.
- Parmesan cheese: Please use REAL parmesan cheese! We’ll grate some and melt it on top of the zucchini frittata at the very end of our cooking time.
- Butter and olive oil: We need olive oil to sauté the zucchini, and then we’ll use a little bit of butter once we add the eggs to the pan and cook the frittata.
- Fresh basil: Basil and zucchini love each other and fresh herbs really take the Italian flavors over the top.
- Kosher salt and freshly ground black pepper: Just a bit of salt in the eggs because the parmesan also adds saltiness.
How to make a zucchini frittata
Step 1: Whisk the eggs and grate the parmesan
Preheat the oven to 425 degrees F. In a large bowl, season the eggs with ¼ teaspoon of salt and whisk until they are well-beaten and smooth, but not foamy. Make sure there are no large streaks of egg white.
Use a box grater to grate the parmesan cheese, it always tastes so much better when you grate it yourself!
Step 2: Slice and cook the zucchini
Use a good chef’s knife or a mandoline to slice the zucchini into ¼-inch thick rounds. Heat the olive oil in an oven-safe non-stick or cast iron skillet over medium high heat.
Once the oil is shimmering, add the zucchini in batches and cook about 2 minutes on each side, until the slices are golden brown.
Transfer cooked zucchini to a paper towel and season with a small pinch of salt. Turn off the heat and carefully wipe any remaining olive oil out of the pan with a paper towel.
Pro tip
Don’t salt the zucchini until after it’s cooked! If you salt it before or while it’s cooking, it will start releasing too much water and will get soggy. We want them golden brown and holding their shape, so salt at the end!
Step 3: Bake the zucchini frittata!
Return the skillet to the stovetop and place over medium low heat. Melt the butter and swirl it around to the edges of the pan.
Add the eggs and once they are barely set around the edges, top with the zucchini slices, then place the frittata in the preheated oven to bake. It will cook pretty fast, so don’t go anywhere!
Once the eggs are just set on top (about 5-10 minutes), remove the pan from the oven, top with parmesan cheese, and place back in the oven for about 1-2 minutes until the cheese is melted.
Allow the zucchini frittata to stand in the pan for about 5 minutes before slicing, top with fresh basil and freshly ground black pepper and serve!
Expert tips
- Don’t put too many eggs in too small a pan: One of the reasons this zucchini frittata recipe works so well is because it’s baked in a wide, shallow pan. The eggs are in a thinner layer so they cook quickly and evenly. If the pan is too small and the egg layer is too deep, the frittata will burn on the bottom before it cooks on the top.
- Make sure the oil is hot before you fry the zucchini: If the oil isn’t hot, the zucchini will just start absorbing it and never get golden brown.
- Don’t overbake a frittata: This is the #1 tip I can give you, the eggs should be just barely set and have a silky, custard-like texture.
- Make lacy, crispy, cheesy edges: I like to sprinkle the parmesan out toward the edges of the frittata so you get a little bit of a crispy, cheesy treat in each slice!
Make ahead and storage
- To make ahead: You can make a zucchini frittata a bit ahead of time and serve at room temperature, making it a great idea for brunch or a holiday dinner. Make about an hour ahead and you’re set!
- To store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reaheat: Reheating a zucchini frittata might cause the zucchini to get a little watery, but you can try placing it in a 350 degrees F oven until just warmed through. Don’t reheat in the microwave or it will get rubbery. My best recommendation for leftovers is to enjoy them cold or allow to come to room temperature, then serve.
More zucchini recipes
This baked zucchini frittata is a quick vegetarian egg recipe for dinner or brunch!
- We’ll gently pan fry the zucchini before adding to the frittata so it retains texture and sweetness.
- Ready in about 30 minutes.
- My foolproof cooking method means no burned bottoms!
- Serve warm or at room temperature, so it’s a great make-ahead option.
- It’s gluten-free!
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Recipe
Zucchini Frittata Recipe
This Italian zucchini frittata recipe is oven baked and topped with parmesan, a light and fresh vegetarian egg dish perfect for breakfast or dinner.
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Servings: 6
Calories: 205kcal
Ingredients
- 8 large eggs
- ¼ teaspoon kosher salt plus more for the zucchini
- ½ cup grated parmesan cheese
- 2 small zucchini
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- fresh basil for serving
- freshly ground black pepper for serving
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Instructions
-
Preheat the oven to 425 degrees F.
-
In a large bowl, season the eggs with ¼ teaspoon of salt and whisk until they are well-beaten and smooth, but not foamy. Make sure there are no large streaks of egg white.
-
Use a box grater to grate the parmesan cheese, it always tastes so much better when you grate it yourself!
-
Use a good chef’s knife or a mandoline to slice the zucchini into ¼-inch thick rounds.
-
Heat the olive oil in an oven-safe non-stick or cast iron skillet over medium high heat. Once the oil is shimmering, add the zucchini in batches (don’t overcrowd the pan) and cook about 2 minutes on each side, until the slices are golden brown.
-
Transfer cooked zucchini to a paper towel and season with a small pinch of salt. Turn off the heat and carefully wipe any remaining olive oil out of the pan with a paper towel.
-
Return the skillet to the stovetop and place over medium low heat. Melt the butter and swirl it around to the edges of the pan. Add the eggs and once they are barely set around the edges, top with the zucchini slices, then place the frittata in the preheated oven to bake. It will cook pretty fast, so don’t go anywhere!
-
Once the eggs are just set on top (about 5-10 minutes), remove the pan from the oven, top with parmesan cheese, and place back in the oven for about 1-2 minutes until the cheese is melted.
-
Allow the zucchini frittata to stand in the pan for about 5 minutes before slicing, top with fresh basil and freshly ground black pepper and serve!
Notes
- Don’t salt the zucchini until after it’s cooked! If you salt it before or while it’s cooking, it will start releasing too much water and will get soggy. We want them golden brown and holding their shape, so salt at the end!
- Don’t put too many eggs in too small a pan: One of the reasons this zucchini frittata recipe works so well is because we cook it in a wide, shallow pan. The eggs are in a thinner layer so they cook quickly and evenly. If the pan is too small and the egg layer is too deep, the frittata will burn on the bottom before it cooks on the top.
- Make sure the oil is hot before you fry the zucchini: If the oil isn’t hot, the zucchini will just start absorbing it and never get golden brown.
- Don’t overbake a frittata: This is the #1 tip I can give you, the eggs should be just barely set and have a silky, custard-like texture.
- Make lacy, crispy, cheesy edges: I like to sprinkle the parmesan out toward the edges of the frittata so you get a little bit of a crispy, cheesy treat in each slice!
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Nutrition
Calories: 205kcal | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 332mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 636IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 1mg
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