Tall, fluffy baked zucchini frittata filled with mozzarella and cooked ham, a recipe that is part of our collection of Savory Baked Frittatas, most loved. The baked zucchini frittata is an easy and quick zucchini recipe and a tasty, speedy zucchini dish that, with its very soft filling of melting mozzarella and cooked ham, will win you over at the first bite. Making this baked zucchini frittata is really simple; the recipe is very versatile and the result is simply delicious, just like the baked zucchini frittata with cheese you loved! Even those who don’t usually like zucchini might love this at first bite, just like my kids did! Ready to run to the kitchen to discover how to make a tall, soft baked zucchini frittata? Let’s go to the kitchen, but first a reminder: 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: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make a tall, fluffy baked zucchini frittata
- 2 large zucchinis
- 1 medium onion
- to taste salt
- to taste black pepper
- 5 eggs (medium)
- 2 oz grated Parmesan cheese
- 4 oz cooked ham
- to taste extra virgin olive oil
- 9 oz mozzarella
- to taste breadcrumbs
- to taste black pepper
Tools
- Baking pan 8-8.7 in (20-22 cm)
- Convection oven
- Bowl
Steps
Wash the zucchinis, trim the ends, slice them into rounds not too thin and place them in a bowl. Peel, rinse and chop one onion, add it to the bowl with the zucchinis, add a drizzle of olive oil, a pinch of salt and black pepper and mix. Spread everything on a baking sheet and cook in a convection oven at 356°F for 15 minutes, stirring from time to time.
In a bowl break the eggs, beat them with the grated cheese and half a tablespoon of breadcrumbs, add the zucchinis and mix together. (I don’t add salt — the cheese and zucchinis already have enough.)
Line a 9-inch (22 cm) pan with parchment paper and pour in half of the mixture. Distribute the mozzarella over it, sprinkle a little breadcrumbs (they will absorb moisture) and add the cooked ham. Cover with the remaining mixture, dust with breadcrumbs and drizzle with oil.
Bake in a convection oven at 356°F for 15-20 minutes.
Remove from the oven, let rest for 10 minutes and serve warm and gooey.
You can cook the frittata a few hours in advance and reheat it in the microwave for two minutes at 750W or in a skillet over very low heat just before serving.
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 leftovers in the refrigerator in an airtight container and reheat before enjoying.
