Zucchini Frittata

Name: Zucchini Frittata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Eggs 6; Zucchini 13.5 oz; Parmigiano Reggiano PDO cheese grated ½ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Gluten Free
Vegetarian
Lactose Free

Difficulty: Easy
Prep time: 5 min
Cook time: 25 min
Serving: 4 people
Cost: Low

PRESENTATION

What's better than a frittata when you're short on time to cook? Tasty and nutritious, it satisfies with flavor and is a fantastic fridge-clearing solution! Zucchini frittata is a vegetarian variant that's very easy and quick to prepare. The firm texture of the sautéed zucchini pairs perfectly with the softness of the eggs for a second course that's as simple as it is appetizing, suitable for the whole family. Great whether hot or at room temperature, the zucchini frittata is also ideal to be served in squares for an aperitif and is irresistible inside a sandwich!

After the skillet version, also try the baked zucchini frittata and other delicious frittata recipes for all seasons:

Frittata with tomatoes and basil
Onion frittata
Frittata with eggplants and cherry tomatoes
Frittata with peas and carrots
Chanterelle mushroom frittata
Zucchini and provola cheese frittata

INGREDIENTS: Eggs 6; Zucchini 13.5 oz (380 g); Parmigiano Reggiano PDO cheese ½ cup (50 g) - grated; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Zucchini Frittata

To make the zucchini frittata, first trim the zucchini and slice them into rounds about 0.12 inches thick 1. Heat a swirl of oil in a non-stick skillet with a diameter of 8.7 inches (preferably with flared sides), then add the zucchini 2, salt, and cook over high heat for about 10 minutes, stirring as little as possible 3.

In the meantime, beat the eggs in a bowl together with the grated Parmigiano Reggiano PDO 4, salt, and pepper 5. Mix the ingredients well. Once the zucchini has nicely colored, lower the heat and arrange them with a spatula to evenly cover the base. Then pour the egg mixture over them 6.

Cover with the lid and cook over low heat for 10 minutes 7. After this time, the top will be set but not solid 8, so gently slide the frittata onto a plate 9.

Flip the frittata back into the skillet 10 and cook on the other side for 2-3 minutes, without a lid 11. Serve your zucchini frittata hot, warm, or at room temperature 12!

Storage

The zucchini frittata can be stored in the refrigerator for up to 2 days, in an airtight container.

Tips

Light zucchinis are particularly suitable for this preparation because they are firmer and less watery, but dark zucchinis can also be used without any problem.

We recommend using a non-stick skillet with flared sides: this way, it will be easier to slide the frittata onto the plate without damaging it!

If you prefer, you can omit the Parmigiano Reggiano PDO or replace it or enrich it with cubed cheese that you have available in the refrigerator.