Oven-baked zucchini and potato frittata, light and delicious: one of our most appreciated savory baked frittatas, together with the stuffed baked zucchini frittata and the baked zucchini frittata with cheese. An easy and quick zucchini recipe, and also one of the potato recipes you loved so much, perfect and tasty without frying anything at all. It’s also great in summer because both potatoes and zucchini can be cooked in the microwave, or in a pan. If you are looking for inexpensive, quick recipes or easy and quick egg recipes that save dinner, this is perfect for you, since quick summer recipes are a must in the hottest season, when standing at the stove stresses us and we want to prepare everything in advance to avoid cooking during the hottest hours. Ready to discover how to make a soft, tall baked zucchini frittata? Let’s go to the kitchen — and before that, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 5 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 12 oz Zucchini
- 1.1 lb Potatoes
- 1 Spring onion (or onion)
- to taste Salt
- to taste Extra virgin olive oil
- 2.5 oz Parmesan (grated)
- 6 Eggs
Oven-baked zucchini and potato frittata: tools
- Oven microwave or skillet
- Oven
- Baking pan 9-inch (22–24 cm) diameter
Oven-baked zucchini and potato frittata: preparation…
In a glass bowl or in a microwave-safe container, collect the zucchini and potatoes cleaned and cut into small cubes, add the spring onion or half an onion sliced, drizzle with a little oil and a pinch of salt, mix, cover with a plate or a suitable lid and cook in the microwave at maximum power for 10 minutes; after the time, do not open the oven and let rest for another ten minutes.
(If you don’t have a microwave, sauté the spring onion in a drizzle of oil, add the potatoes and zucchini, season with salt, sauté a few minutes and add a little water; finish cooking when the water evaporates and the vegetables are tender).
Remove the bowl from the oven, uncover and mix the contents.
Add the grated cheese and the eggs to the vegetables and mix.
Line the bottom of a 9-inch baking pan with a little parchment paper, pour in the mixture and bake in a preheated oven at 356°F (conventional) for 20 minutes.
After the time, pierce the center of the frittata with the tip of a knife and make sure no raw egg leaks out.
Take out of the oven, let cool slightly and serve still warm.
You can cook the frittata a few hours in advance and reheat it in the microwave just before serving; you can also omit the filling. Store any leftovers in the fridge, well sealed in an airtight container, and heat before enjoying.
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