Frittata di Zucchine is a classic dish that brings the freshness of the garden into your kitchen. This light and fluffy zucchini frittata is a testament to the Italian culinary philosophy of using fresh, seasonal ingredients to create nourishing and flavorful meals. Made with tender, sautéed zucchini and a mixture of eggs and cheese, this frittata is cooked to perfection to achieve a golden, crispy exterior and a soft, moist interior. Each slice is a bite of heaven, showcasing the delicate taste of zucchini enriched with aromatic herbs and melting cheese. Perfect for a wholesome breakfast, a quick lunch, or a light dinner, our Frittata di Zucchine is a versatile dish that embodies the essence of Italian home cooking. Embrace the joy of simple ingredients coming together to create a satisfyingly good meal.
AuthorJulia ForesekCategoryBreakfast, Italian, VegetarianDifficultyBeginnerPreheat the Oven: Preheat your oven to 375°F (190°C) if you plan to finish the frittata in the oven.
Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Add the zucchini slices and cook until they are just tender, about 5-7 minutes. Season with salt, pepper, and red pepper flakes (if using).
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, Parmesan cheese, and chopped basil. Season with salt and pepper.
Combine and Cook: Pour the egg mixture over the sautéed zucchini in the skillet. Stir gently to ensure the ingredients are evenly distributed. Cook over medium heat until the edges start to set, about 2-3 minutes.
Bake (Optional): To finish cooking the top, place the skillet in the preheated oven. Bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top. Alternatively, you can cover the skillet with a lid and let the frittata cook through on the stovetop.
Serve: Let the frittata cool for a few minutes, then slice and serve. It can be enjoyed hot, at room temperature, or even cold.
Ingredients
Directions
Preheat the Oven: Preheat your oven to 375°F (190°C) if you plan to finish the frittata in the oven.
Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Add the zucchini slices and cook until they are just tender, about 5-7 minutes. Season with salt, pepper, and red pepper flakes (if using).
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, Parmesan cheese, and chopped basil. Season with salt and pepper.
Combine and Cook: Pour the egg mixture over the sautéed zucchini in the skillet. Stir gently to ensure the ingredients are evenly distributed. Cook over medium heat until the edges start to set, about 2-3 minutes.
Bake (Optional): To finish cooking the top, place the skillet in the preheated oven. Bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top. Alternatively, you can cover the skillet with a lid and let the frittata cook through on the stovetop.
Serve: Let the frittata cool for a few minutes, then slice and serve. It can be enjoyed hot, at room temperature, or even cold.
Notes
Perfect Wine Pairing
A light, crisp white wine would perfectly complement the delicate flavors of the Zucchini Frittata. A Verdicchio from the Marche region of Italy is an excellent choice. Its bright acidity and citrusy notes will refresh the palate, while its subtle almond finish pairs nicely with the nutty Parmesan cheese.
Alternatively, a Pinot Grigio would also pair beautifully with this dish. Its clean, crisp flavors and hints of green apple and lemon can enhance the freshness of the zucchini and basil.
