Baked Zucchini Frittata
- Gluten Free
- Vegetarian
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Baked zucchini frittata is a beloved dish all over Italy, especially when those tender zucchini and their bright flowers are in season during summer. To be honest, this oven-baked frittata offers a twist on the classic pan-fried version—it’s lighter, moist, and the slow baking really really brings out the flavors of the zucchini and sweet blossoms. In many Italian homes, it's a staple for family lunches or sliced into cubes for a simple antipasto. Zucchini's the star, but some folks add tomatoes and basil, or try a spring version with radishes, giving it a fresh twist. I gotta say, this zucchini frittata recipe is tied to what's growing in the garden, bringing a slice of Italian summer to your table.
So here's the thing, this baked zucchini frittata works for any meal. It can be a filling but not too heavy main dish, or served at parties as little bites. The texture is different from the stovetop style—edges get golden and the inside stays soft, making each bite just right. Plus, using the oven isn’t just easier; it lets the eggs cook gently so the zucchini doesn’t get soggy, and everything holds together nicely. For those hunting for a healthy frittata recipe that can feed a crowd, this is a fantastic option. It fits many diets—think gluten-free frittata or even a light low-carb meal. The best part? Its flexibility; switch up the veggies for a new twist every time. This food really brings people together, making it easy to share a taste of Italy wherever you are. And look, it's a great way to use up summer produce, making it a go-to choice for those who love fresh ingredients. Which is great.
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INGREDIENTS
- Ingredients for a 12.6-inch diameter pan
- Eggs 15.2 oz (430 g) - (8 medium)
- Zucchini 1.1 lbs (500 g) - with flower
- Grated cheese 1 cup (100 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil ¾ tbsp (10 g)
- Basil to taste
- To grease the pan and drizzle the surface
- Extra virgin olive oil 1 tbsp (15 g)
- Black pepper to taste
How to prepare Baked Zucchini Frittata
To prepare the baked zucchini frittata, start by washing the zucchinis and separating them from the flowers 1. Open the flowers to remove the pistil 2 and then gently detach them to get 3-4 petals from each flower 3.
Place them on a clean cloth to dry 4. Meanwhile, trim the zucchinis 5 and slice them into very thin rounds 6.
In a large bowl, beat the eggs and add a pinch of salt 7, some pepper, abundant hand-torn basil 8, and the extra virgin olive oil 9.
Add the grated cheese 10 and briefly mix again with a whisk 11. Now add the sliced zucchini rounds 12.
Also add the flowers, reserving just a few for the frittata's surface 13, and gently incorporate them into the egg mixture 14. Cover a 12.6-inch diameter pan with a sheet of damp crumpled parchment paper - this will help it adhere perfectly - and brush with a thin layer of oil 15.
Pour the egg and zucchini mixture 16, spread it evenly, and garnish the surface with the remaining flowers 17 and drizzle with a little oil 18.
Finish with a grind of pepper 19 and bake at 350°F in the middle rack of the static oven for about 35 minutes 20. If needed, move the pan to the top rack for the last 5 minutes for better browning. Your baked zucchini frittata is ready 21, you can enjoy it hot, warm, or cold!