The light baked zucchini frittata is a light and fluffy frittata made with raw zucchini, chopped, grated, or julienned, perfectly moist.
Without oil and baked, convenient and practical to prepare.
Zucchini is a digestible and light vegetable rich in water, fiber, and minerals.
It is in season from May to September.
Choose fresh, small, and tender zucchinis.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
Consider one egg per person, sometimes I use two because they are small-sized.
- 4 eggs
- 1 zucchini
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
Suggested Tools
- Chopper or Mixer
- Bowl
- Mold for pastiera, 9.5 in diameter
- Parchment paper
Preparation
It will be useful to know that washing the eggs removes their protective film, making the porous shell more easily susceptible to bacteria.
If the shell is dirty, clean it dry before storing and wash it only before use.Wash the zucchini well without removing the skin.
Chop, grate, or julienne it according to the desired consistency.By adding chopped, grated, or julienned zucchini, you will obtain a light and fluffy zucchini frittata perfectly moist.
Break the eggs and pour them into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Add the chopped parsley.
Beat with a fork.Incorporate the previously chopped, grated, or julienned zucchini.
* I do not add cheese to the eggs because I don’t like the combination of the two ingredients, but feel free to add it.
Line a baking pan with parchment paper, usually using a pastiera mold 9.5 in diameter.
Pour the mixture into the mold or pan.Preheat the oven.
Bake in a ventilated oven at 356°F for about 30 minutes, until golden.Your light baked zucchini frittata is ready.
Serve.
Enjoy your meal!
Storage, Tips, and Variations
You can flavor and scent the zucchini frittata with aromatic herbs of your choice from basil to mint.
For an even fluffier and moister version, add halved cherry tomatoes.
You can read the recipe by clicking the following link: Light and fluffy baked zucchini and cherry tomato frittata.
If you prefer, you can cook it in a pan without oil.
You can read my complete tutorial by clicking the following link: How to prepare a frittata in a pan without oil.
The frittata can be stored in the fridge in an airtight container for 1 day, at most 2.
You can heat it in the oven or pan.
FAQ (Questions and Answers)
About Eggs
The egg is a food with high nutritional value.
Classification of eggs based on weight
XL very large: 73 g and above; L large: from 63 g to 73 g; M medium: from 53 g to 63 g; S small: less than 53 g.Can people with cholesterol eat eggs?
– cook and eat respecting your dietary plan.
In case of familial congenital hypercholesterolemia, it is advised not to exceed the dose of two eggs per week [source: Humanitas.it].Dialectal Curiosities
In Sicily, the frittata is called piscirovu – fish egg or egg fish – rolled on itself to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and resorted to this poor but tasty recipe.
To the egg-based preparation, grated cheese and breadcrumbs were also added.
Want to grate the zucchini in a flash?
Discover my review on the electric grater Moulinex Fresh Express DJ755G.
