Zucchini Frittata Recipe with Ricotta

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.

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!

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. 

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.

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. 

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. 

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.

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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!