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    Home » Breakfast and Brunch » Zucchini Frittata Recipe with Ricotta

    Zucchini Frittata Recipe with Ricotta

    May 23, 2020 , Updated September 16, 2022 Maria 10 Comments

    Jump to Recipe
    A slice of zucchini frittata in a white dinner plate.

    Have you ever wondered what to make with zucchini? How about this Italian Zucchini Frittata recipe with ricotta? Perfect for breakfast, brunch, lunch or dinner.

    Zucchini Frittata on a white dinner plate

    When you think about it, there are so many ways to cook zucchini.

    One of the easiest methods is to sauté it with onions. If you like, add an egg and it becomes an Italian zucchini egg recipe. 

    You can also bake it in the oven or air fryer to get wonderful zucchini sticks.

    When in season, combine it with eggplants, peppers and tomatoes to make a delicious summer vegetable casserole.

    You can also grate it, then combine it with eggs, herbs and cheese to make the best fritters. If you are in the mood for a healthy treat, you can also make zucchini bread or these savory pancakes. 

    While you are at it, grate a few more zucchini to make this amazing egg frittata, which is very similar to a crustless quiche. 

    You won’t believe how easy this is to make!

    A zucchini and red pepper frittata in a white plate.

    Mise en place

    Adjust the oven rack to the upper-middle position and preheat the broiler.

    Prep the zucchini: Properly rinse 2 medium-sized zucchini (about ¾ pounds) under running water. Dry and trim off one end. Grate using the large holes of a cheese box grater. 

    Toss with about ½ teaspoon of salt and transfer to a colander set over a medium bowl. Set aside for 10 minutes while we prep the rest of the ingredients. 

    Fresh herbs and chopped vegetables in bowls.

    Prep the herbs and shallot: Next, chop about 2 tablespoons of fresh basil, 1 tablespoon of fresh oregano and mince 1 french shallot. If you don’t have shallots, replace them with ½ cup of minced onion.

    Prep the red pepper: You will need about ½ cup of finely chopped red pepper.

    Squeeze the shredded zucchini: After 10 minutes, transfer to a potato ricer and push them through to remove the liquid.  If you do not have a potato ricer, place in a clean dish towel and wring out the liquid.

    Instructions

    Over medium heat, heat 2 tablespoons of olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.

    Add the minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.

    Zucchini and red pepper being sauteed in a cast iron pan.

    Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the “wetness” of the zucchini.   

    Eggs are whisked together with herbs and cheeses

    While waiting for the vegetables to cook, in a bowl, beat together 6 eggs, 3 tablespoons of grated Parmesan cheese, ½ cup grated mozzarella, ⅓ cup of ricotta cheese, 2 tablespoons of chopped basil, 1 tablespoon of chopped oregano, ¼ teaspoon of salt and ¼ teaspoon of pepper with a fork. Do not overbeat. 

    Pour this egg mixture over the vegetables in the pan and stir gently to combine.

    As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this. 

    Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides. 

    Grated cheese srinkled over an almost set frittata.

    Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top. 

    Place the pan in the preheated oven.

    Broil for about 2-4 minutes until the center is set, dry to the touch and lightly browned.

    Remove from the oven, let stand a few minutes; then run a spatula around the edge and gently slide to a serving plate.

    Optional: Garnish with extra basil or sliced green onions. 

    Slice into wedges and serve it hot, at room temperature or cold.

    Tips

    • Do not overbeat the eggs, as this toughens the texture of the final product. 
    • Squeeze out the moisture from the zucchini to prevent a soggy frittata. 
    • Drain the ricotta before combining it with the rest of the ingredients.
    • Once removed from the oven, the skillet’s residual heat continues to cook the frittata. Therefore, removing the skillet from the oven as soon as the center is set and has just a little jiggle to it is important. 
    • Serve your frittata hot, at room temperature, or even cold. 
    • If you prefer, once the frittata sets, flip it so that the top becomes the bottom and continue to cook for a few more minutes on the stovetop. 

    Substitutions

    • French shallots can be replaced with ½ cup of minced onion.
    • Replace basil with other herbs you may have, like parsley, chives, or even thyme. 
    • Use roasted red peppers instead of the fresh ones, if you prefer.

    How to remove moisture from zucchini

    Toss with about ½ teaspoon of salt and transfer to a colander set over a medium bowl. Set aside for 10 minutes. After this time, transfer to a potato ricer and push them through to remove the liquid.  If you do not have a potato ricer, place in a clean dish towel and wring out the liquid.

    What to serve it with

    Roasted cherry tomatoes and a big Italian salad are just a few wonderful sides that pair perfectly with this Italian-style omelet. 

    Zucchini fritta in a white dinner plate.

    Recipe inspiration

    Growing up Italian meant eating a lot of frittatas, especially in the summer.

    The recipe I am sharing with you today was one of my mom’s go-to “recipes” to use up the abundance of zucchini from my dad’s garden. 

    I use the word recipes loosely because there was never any standard recipe.

    It always tasted a little different as she would use different herbs and combinations of vegetables.

    Although we never knew what it would taste like, we always knew it would be delicious and healthy! 

    In the spring, she would often use asparagus; in the summer, zucchini; the rest of the year, it varied between potato and spinach frittatas. 

    The one constant was that she loved to use ricotta cheese. 

    If you have never made this Italian version of an omelet, I hope you will give it a try.

    It might just become your favorite zucchini recipe. 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this Italian zucchini ricotta frittata, I would love to hear about it in the comments below and be sure to rate the recipe!

    A slice of zucchini frittata in a white dinner plate.

    Zucchini Frittata

    Have you ever wondered what to make with zucchini? How about this Italian Zucchini Frittata with ricotta? Perfect for breakfast, brunch, lunch or dinner.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast, Brunch
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 289kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 tablespoons olive oil
    • 1 french shallot minced
    • 2 medium zucchini grated, drained and squeezed dry, ¾ pound
    • ½ cup red pepper chopped finely
    • 6 eggs
    • 5 tablespoons Parmesan cheese freshly grated, separated
    • ½ cup mozzarella grated
    • ⅓ cup ricotta fresh, drained
    • 2 tablespoons basil fresh, chopped
    • 1 tablespoon oregano fresh, chopped
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Adjust the oven rack to the upper-middle position and preheat the broiler.
    • Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
    • Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
    • Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the “wetness” of the zucchini.   
    • Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, mozzarella, ricotta, basil, oregano, salt and pepper with a fork. Do not overbeat. 
    • When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
    • As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
    • Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides. 
    • Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top. 
    • Place the pan in the preheated oven.
    • Broil for about 2-4 minutes until the center is set, dry to the touch and has just a little jiggle to it. It should be lightly browned.
    • Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
    • Slice into wedges and serve it hot, at room temperature or cold.
    • Optional: Garnish with extra basil or sliced green onions. 
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Do not overbeat the eggs as this toughens the texture of the final product. 
    • Squeeze out the moisture from the zucchini to prevent a soggy frittata. 
    • Drain the ricotta before combining it with the rest of the ingredients.
    • Once removed from the oven, the residual heat of the skillet continues to cook the frittata. It is therefore important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it. 
    • Serve your frittata hot, at room temperature or even cold. 
    • If you prefer, once the frittata sets, flip it so that the top becomes the bottom and continue to cook for a few more minutes on the stovetop. 
    How to remove moisture from zucchini: Toss with about ½ teaspoon of salt and transfer to a colander set over a medium bowl. Set aside for 10 minutes. After this time, transfer to a potato ricer and push them through to remove the liquid.  If you do not have a potato ricer, place in a clean dish towel and wring out the liquid.

    Substitutions

    • French shallots can be replaced with ½ cup of minced onion.
    • Replace basil with other herbs you may have like parsley, chives, or even thyme. 
    • Use roasted red peppers instead of the fresh ones, if you prefer.
    What to serve it with: Roasted cherry tomatoes and a big Italian Salad are just a few wonderful sides that pair perfectly with this Italian style omelet. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 289kcal | Carbohydrates: 8g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 271mg | Sodium: 454mg | Potassium: 455mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1444IU | Vitamin C: 42mg | Calcium: 260mg | Iron: 2mg
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    Filed Under: Breakfast and Brunch, Main Dishes, Ricotta Cheese

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lana

      August 01, 2021 at 12:05 pm

      Can we skip the eggs, or is there a vegan substitution that anyone has tried? Thanks

      Reply
      • Maria

        August 02, 2021 at 7:55 pm

        Great question Lana, hoping a reader can help out with suggestions.

        Reply
    2. Jenny Lendrum

      January 12, 2021 at 5:08 pm

      I made this gorgeous recipe last night and wow now a fan. Love making frittatas for the family and thankyou this is a real winner.

      Reply
      • Maria

        January 15, 2021 at 8:58 am

        How wonderful Jenny! Thanks so much for sharing.

        Reply
    3. Susan Strom

      October 03, 2020 at 9:14 am

      5 stars
      I love making fritattas!! This will be a great addition to my brunch recipes!!

      Reply
      • Maria

        October 10, 2020 at 9:34 pm

        How wonderful Susan! Enjoy!!!

        Reply
      • Anita

        July 30, 2022 at 9:23 pm

        I know this sounds stupid but how do you drain ricotta?

        Reply
        • Maria

          August 03, 2022 at 6:23 pm

          Hi Anita, no it does not sound stupid. I like to put it in a fine mesh strainer, lined with cheesecloth. You can leave it at room temperature for up to 30 minutes or cover it properly and refrigerate it overnight. Hope that helps.

    4. Val

      July 02, 2020 at 8:42 am

      5 stars
      Made this for supper the other night, turned out great! Thanks for sharing!

      Reply
      • Maria

        July 02, 2020 at 9:36 am

        Fantastic! Thanks Val!

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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