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Zucchini Frittata

This frittata tastes great warm, cold or room temperature making it perfect for your picnic.

Serves 4
Ready in 40 mins
Prep time 25 mins
Cooking time 15 mins
288 calories per serving


> 2 medium zucchini
> 3 tbsp olive oil, divided
> 1 clove garlic
> 6 eggs
> 2 oz Parmesan cheese
> 1 cup fresh basil


Trim the zucchini and cut into quarters lengthwise. Scrape out the seeds with a spoon and cut into ½-inch cubes.
Heat 2 tbsp of the olive oil in a frying pan. Crush the garlic with a garlic press and add to the pan along with the diced zucchini. Stir-fry over high heat for 2 min. Add salt and pepper.
Beat the eggs together with 2 tbsp of water. Grate the cheese and slice the basil. Mix cheese and basil into the eggs.
Add the egg mixture to the zucchini.
Cook the frittata over medium heat for 6 min., or until the bottom is golden brown. Cover the pan with a large plate and turn the pan upside down to flip the frittata onto the plate.
Put the remaining olive oil in the pan and slide in the frittata, cooked side up. Cook for another 5 min., or until done.

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