Zucchini Frittata Recipe with Ricotta

Harvest the flavors of summer with this delicious zucchini frittata with creamy ricotta cheese. This recipe is ideal for any mealtime – from breakfast to dinner- and brings garden-fresh goodness to your table.

Jump to:

• Introduction
• Let’s define frittata
• Ingredient notes
• Mise en place
• Instructions
• Tips
• Substitutions
• What to serve it with
• FAQ
• More zucchini recipes
• Recipe inspiration
• Zucchini recipes
• Recipe
• Substitutions

Introduction

I genuinely believe that the best recipes are the ones that balance simplicity with wholesome goodness.

Today, I am excited to share a recipe for a delicious zucchini dish -frittata!

It’s a recipe I grew up with and, to this day, is one of my favorite ways to enjoy this green vegetable, except for sautéed zucchini! 

If you find yourself with a supply of zucchini, whether from your garden or a trip to the local farmers market, this recipe offers a delightful and mouthwatering way to enjoy it.

But what exactly is a frittata?

Let’s define frittata

A frittata is an Italian dish similar to an omelet and quiche.

To make it, you whisk eggs with a combination of ingredients, like cheese, vegetables, and meat. The mixture is then cooked in a skillet until fully set.

But what exactly makes a frittata so special?

Unlike omelets that are folded and filled, frittatas are cooked uniformly and can be sliced into wedges resembling a pie.

For this reason, frittatas are often referred to as a lazy cook’s omelet, as they are easier to make and require less skill to flip and fold than a traditional omelet.

Frittatas also have a quality of being incredibly versatile. They offer the opportunity to incorporate various ingredients, such as vegetables, cooked meats, herbs, and spices.

This versatility makes frittatas a great option for using leftover ingredients and reducing food waste.

Ingredient notes

Olive Oil: The foundation of your sautéing process, olive oil brings a delightful richness to this vegetable frittata.

French Shallot: This mild and slightly sweet member of the onion family adds a gentle yet flavorful touch to the dish, complementing the zucchini beautifully.

Zucchini: Grated and squeezed to remove excess moisture, zucchini takes center stage in this frittata, offering a fresh and wholesome element to every bite.

Red Pepper: Not only does it provide a vibrant burst of color, but the red bell pepper also contributes a sweet and slightly tangy flavor profile, balancing the dish.

Eggs: The heart of the frittata, eggs provide the structure and protein necessary for a satisfying and hearty meal.

Parmesan Cheese: With its nutty and salty notes, Parmesan cheese adds depth and complexity to the overall flavor profile, elevating the frittata.

Mozzarella Cheese: Becomes creamy and gooey when melted.

Ricotta Cheese: Ricotta cheese lightens the frittata, contributing to a fluffy and airy texture that contrasts beautifully with the other ingredients.

Fresh Basil and Oregano: Fresh herbs like basil and oregano infuse the frittata with a burst of aromatic and herbaceous flavors, enhancing its overall taste.

Salt and Pepper: These essential seasonings not only enhance the flavors of the dish but also provide a balanced and well-rounded taste.

Mise en place

Adjust the oven rack to the upper-middle position.

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. 

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 fresh red bell pepper.

Squeeze the shredded zucchini: After 10 minutes, transfer the grated zucchini 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.

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.   

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. 

At this time, preheat the broiler.

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

Place the pan in the preheated oven.

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

Remove from the oven and 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 can toughen the texture of the final product.
• To avoid having a soggy frittata you’ll want to remove the moisture from the zucchini. Here’s how: sprinkle about ½ teaspoon of salt over the zucchini and then place it in a colander that is set over a bowl. Let it sit for 10 minutes. Afterward, use a potato ricer to squeeze out the liquid. If you don’t have a potato ricer you can wrap the zucchini in a dish towel to wring out any excess liquid.
• Drain the ricotta before combining it with the rest of the ingredients.
• Remember, the frittata keeps cooking even after you take it out of the oven because of the heat from the skillet. That’s why removing the skillet is crucial once the center is fully cooked but still slightly wobbly.
• 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, like Italian parsley, chives, or even thyme. 
• Use roasted red peppers instead of the fresh ones, if you prefer.

What to serve it with

Frittatas are such a versatile dish! You can enjoy them for breakfast, brunch, lunch, or dinner. Here are some ideas if you’re wondering what to serve alongside this Italian-style omelet.

Breakfast or Brunch

• Toast: Serve a slice of zucchini frittata with a side of toast for a simple and satisfying breakfast.
• Breakfast potatoes: Serve with crispy cast iron potatoes for a hearty and satisfying breakfast.
• Fresh fruit: Pair your frittata with a healthy fruit salad recipe that is in season for a light and refreshing breakfast.

Lunch

• Focaccia: Serve a slice of this warm Italian focaccia recipe alongside your zucchini frittata for a hearty and satisfying lunch.
• Side salad: Add some color to your meal with an Italian tomato salad, a marinated cucumber salad, or an insalata caprese. 

Dinner

• Roasted vegetables: Roast bell peppers, Mediterranean roasted vegetables, or slow-roasted tomatoes are just a few examples of seasonal vegetables to serve alongside your frittata for a hearty and nutritious meal.
• Soup: Pair your frittata with a bowl of soup, such as tomato or butternut squash soup, for a comforting and satisfying dinner.

FAQ

More zucchini recipes

Zucchini or courgette is such a veggie that you can use it in many different ways.

If you want a delicious side dish, try sautéing it with some onions and adding an egg to make an Italian zucchini egg recipe. You can combine it with veggies like eggplants, peppers, and tomatoes during the summertime to whip up a tasty summer vegetable casserole.

If you’re in the mood for a snack you can bake it in the oven or air fryer for some crispy zucchini sticks?

If you are in the mood for a healthy treat, you can also make zucchini bread or this recipe for savory pancakes. 

Recipe inspiration

Growing up in an Italian household meant that frittatas were a staple, especially during the summer months. Today, I am thrilled to share with you one of my mom’s favorite recipes, which she would often use to utilize the abundance of Italian zucchini from my dad’s garden.

I loosely use the term “recipe” because there was never a set formula. Each time she made it, it would taste a little different as she experimented with various fresh herbs and vegetable combinations. However, one thing remained constant – it was always delicious and healthy.

During the spring months, we would enjoy an asparagus frittata, while zucchini was her go-to in the summer. She would switch between Swiss chard and potato frittata in the remaining months. One ingredient that she loved to use in all her frittatas was ricotta cheese.

If you’ve never experienced this variation of an omelet, I highly recommend giving it a try.

You never know it might just become your go-to zucchini dish!

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.

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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!

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