Zucchini and Potato Frittata is incredibly good, the best you can find because it’s my grandmother’s recipe!
I thought of sharing it with you because it’s a very simple frittata recipe but I assure you it’s really delicious!
It’s a versatile and tasty dish, perfect for any occasion, ideal for lunch or dinner. This simple recipe combines the delicacy of zucchini with the heartiness of potatoes, all tied together with fresh eggs and seasoned with aromatic herbs like parsley or basil.
This morning I went to the market in the square, and among the stalls stood out some beautiful green zucchini, nice and firm.
My mind was saying… “buy them”. I took quite a few, we like zucchini in any way they’re cooked.
The recipe I propose is very easy and super tasty: Zucchini and Potato Frittata. And it’s light, considering it’s swimsuit season.
Simple to prepare, you put it in the oven or air fryer and don’t think about it for at least half an hour! There’s no risk of it burning in the pan or forgetting it on the stove!
Super tasty, the zucchini and potato frittata will be loved by everyone, adults and children! You can serve it as a main course, or even as an appetizer or for a buffet with friends.
Preparing it is very simple: just cook the zucchini for 15 minutes in a pan with onions, then combine them with eggs and the rest of the ingredients.
Delicious eaten hot, warm, and even cold!
Perfect to take as an office lunch, to eat under the beach umbrella, or on a mountain picnic!
In short, a simple, fresh, and vegetarian frittata to propose whenever you have little time and lots of zucchini in the fridge!
This zucchini and potato frittata can be cooked in the traditional oven, convection, or air fryer: all three methods are described in the recipe.
Recipes to save! Easy and quick zucchini recipes are many, and if you please, they await your opinion.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Fryer, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 211.74 (Kcal)
- Carbohydrates 15.07 (g) of which sugars 0.85 (g)
- Proteins 11.48 (g)
- Fat 12.78 (g) of which saturated 5.46 (g)of which unsaturated 2.61 (g)
- Fibers 2.60 (g)
- Sodium 979.25 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Zucchini and Potato Frittata
- 3 zucchini
- 7 oz potatoes (weight after boiling and mashing)
- 3.5 oz ricotta
- 5 eggs (large)
- Half onion
- 1.75 oz Parmesan
- salt
- pepper
- to taste parsley (optional)
- to taste extra virgin olive oil
Tools
- Air Fryers
- Baking Dish
- Skillet
- Bowl
- Pot
- Potato Masher
Steps
Zucchini and Potato Frittata
To prepare the zucchini and potato frittata, wash the potatoes under running water to remove any dirt, place them to boil in a large pot, adding enough water to cover them without peeling them. Use potatoes of the same size as much as possible to ensure even cooking.
(Use older potatoes because they absorb less water).
It will take about 30/35 minutes if you boil them in a regular pot or about half the time with a pressure cooker.
Once ready, let them cool slightly (just enough to handle them) and then peel them.
Pass them through a potato masher to obtain a puree while they are still warm.In the meantime… clean the zucchini well, dry them with paper towels, cut off the ends, and slice them in half lengthwise, then slice them. Wrap them in paper towels or a kitchen cloth for at least 10 minutes so they lose excess liquid.
In a large skillet, pour the extra virgin olive oil, and sauté the chopped onion over low heat.
Add the zucchini.
Lower the heat to medium and let them cook slowly, turning occasionally and allowing them to absorb the flavors well.
Now in a large bowl, beat the eggs with the grated cheese and ricotta using a fork, and add a pinch of salt and pepper.
Add the mashed potatoes and sautéed zucchini.
If you like, you can add chopped parsley, mix very well.
Line a 9.4/10.2 inch cake pan or baking dish with parchment paper, or grease it.
(Depending on your desired height).Bake the savory pie in a preheated oven, in ventilated mode at 365°F, for about 20-25 minutes or until the pastry has a golden color.
If you have a static oven, bake the savory pie at 365°F for about 30-35 minutes or until the pastry is well golden.
If you have an air fryer, prepare the savory pie in the fryer basket as described in the recipe, then cook it at 375°F for about 18-20 minutes or until the edges of the pastry turn golden.
Of course, always check as the oven and fryer can vary cooking times.
Once ready, serve our air fryer frittata cut into slices or squares.
Enjoy your meal.
Tips
Choose the pan based on the size of your air fryer basket and make sure it’s made of a material suitable for this type of cooking.
If you don’t have an air fryer use a 9.4/10.2 inch diameter pan greased with oil, or bake in the oven at 356°F for 15/18 minutes.
This is a vegetarian version, but if you want it richer you can add diced cooked ham, and you’ll see how tasty it is.
If you liked this recipe, click on many stars, thank you very much.
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