Zucchini Frittata | Italian Classic

A timeless Italian favorite — zucchini frittata made with fresh vegetables, eggs, and Parmigiano. Perfect warm or cold for lunch, dinner, or even a picnic snack.

Watch the Recipe

About This Dish

The zucchini frittata is a humble yet elegant staple of Italian kitchens — quick to prepare, deeply flavorful, and endlessly versatile. Light, nourishing, and perfect for any time of the day, it’s a dish that represents simplicity and tradition at its best. Enjoy it warm with crusty bread or pack it cold for a picnic.

Ingredients (Serves 2–3)

Zucchini:	3 small/medium (≈ 3 cups sliced)
Eggs:	5 large
Parmigiano Reggiano (grated):	20 g (≈ 2 tbsp)
Garlic:	1 clove (≈ 1 tsp minced)
Fresh Parsley:	A handful (≈ 1 tbsp chopped)
Extra Virgin Olive Oil:	2 tbsp
Salt & Pepper:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins

Step 1: Wash the zucchini and slice them thinly using a mandoline or sharp knife to ensure even cooking.
Step 2: Heat olive oil in a large non-stick pan over medium heat. Add the garlic clove (crushed) and sauté for 1 minute to infuse the oil, then remove it to avoid bitterness.
Step 3: Add the zucchini slices to the pan with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until softened but not mushy. Remove from heat and let cool slightly.
Step 4: In a bowl, lightly beat the eggs with grated Parmigiano, parsley, a pinch of salt, and black pepper. Avoid over-whisking — the mixture should remain airy, not foamy.
Step 5: Spread the cooked zucchini evenly in the same pan, then pour the egg mixture over. Cook on low heat, covered, for about 8–10 minutes, or until the top is almost set.
Step 6: Flip the frittata carefully (using a plate or lid to assist) and cook for 2 more minutes to set the other side. Remove from the pan, slice, and serve warm or at room temperature.

Tucci’s Tips

Always remove the garlic clove after sautéing — it should flavor the oil, not dominate the dish.

For extra fluffiness, cover the pan while cooking — the steam helps set the top gently.

Serve with crusty bread or inside a sandwich for a true Italian-style “merenda.”

Variations

Herb Boost: Add fresh basil or mint for a fragrant twist.
Cheese Lovers: Swap Parmigiano with Pecorino for a sharper taste.
Oven Finish: Instead of flipping, place the pan under the broiler for 2–3 minutes to set the top.

Did You Know?

Historical Fact: The frittata has roots in Southern Italy as a practical meal for farmers — a way to use leftover vegetables and eggs in a hearty, portable dish.

Fun Fact: In Naples, cold frittata slices are a popular choice for picnics or beach outings, often served between slices of bread for the ultimate Italian snack.

Storage & Thank You

Store in an airtight container in the fridge for up to 2 days.

Can it be frozen? Yes — slice and freeze for up to 1 month. Reheat in a pan for best texture.

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