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     Zucchini Frittata Header

                                 Zucchini Frittata
   Zucchini Frittata Photo
Category: Frittata
Servings: 4 - 8
Total time: 35 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 8 large eggs

- 2 large zucchini (or 3 small zucchini)

- 1/2 cup Parmigiano Reggiano cheese, grated

- 1/4 small onion, minced

- 2 cloves garlic, peeled and minced

- 1/3 cup extra virgin olive oil

- Salt and pepper


1.  Preheat oven to 400 degrees.

2.  Crack the eggs into a large mixing bowl.

3.  Rinse the zucchini thoroughly. Discard their stems and ends. Then slice the zucchini into thin rounds.




4.  In a large oven safe skillet over medium heat, add the olive oil, onion, garlic and a tablespoon or two of water. Sauté the onion and garlic until the onion begins to turn translucent.

5.  Add the zucchini to the pan. Sauté it for 3 - 5 minutes and then cover the pan and cook for 8 - 10 minutes or until the zucchini begin to soften.

6.  While the zucchini cook, add 1/4 cup of the Parmigiano as well as a pinch of salt and pepper to the bowl of eggs. Whisk the ingredients thoroughly until they are combined well.

7.  Once the zucchini have softened, spread them evenly throughout the pan.

8.  Gently pour the egg mixture over the zucchini. Using a spoon or spatula, combine the zucchini into the eggs. Then cover the pan and let the eggs cook for 12 - 15 minutes or until they are almost cooked through.

9.  To finish cooking the eggs and brown the top of the frittata, sprinkle the rest of the Parmigiano over the eggs. Remove the pan from the heat and place it on the middle rack in the oven for another 8 - 10 minutes or until the cheese is melted and is a golden brown.

10.  Remove the pan from the oven and let cool for 15 minutes before serving.