Some recipes are born by chance, with what you have in the fridge, and then become a habit. This baked zucchini frittata with cheese is exactly that: simple, quick and surprisingly tasty, like the Baked zucchini and potato frittata
The zucchinis are baked first, so they stay light and flavorful, with no need to fry. Then they are combined with eggs and cheese, creating a soft, melty center that makes every slice irresistible.
One of those zucchini recipes that everyone loves, even those who usually wrinkle their nose at this summer vegetable.
So if you find a couple of zucchinis, some eggs and a bit of cheese in the fridge, you have the right ingredients for an easy main course, quick and tasty enough to win over the whole family — a new way to cook eggs and bring one of the many savory baked frittatas to the table that save dinner.
Ready then? Let’s go to the kitchen — you’ll see how good it is!
Do you want to read the recipe in English? Here it is: Zucchini omelette
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the baked zucchini frittata with zucchini and cheese
- 3 zucchinis (medium)
- 1 onion (medium)
- to taste roast seasoning (or salt and spices)
- to taste extra virgin olive oil
- 1 oz grated cheese (hard cheese such as Grana or Parmigiano (about 1 oz))
- 1 tbsp breadcrumbs
- 7 oz smoked provola (or mild provola or other stretched-curd cheese of your choice (about 7 oz))
- 3 eggs
Tools
- 1 Bowl
- 2 Baking sheets
- Oven
Steps to make the baked zucchini frittata with cheese
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, drizzle with olive oil, add a pinch of salt and spices to taste (I like to add a roast seasoning mix with salt), then mix.
Spread everything on a baking sheet and bake in a fan-assisted oven at 356°F for 15 minutes, turning occasionally.
Beat the eggs with the grated cheese, add the zucchinis and the breadcrumbs.
Line an 8 2/3-inch baking pan with parchment paper and pour in half of the mixture, spread the provola on top and cover with the remaining mixture.
If you want a lighter zucchini frittata, you can omit the provola; it will still be delicious.
Bake in a fan-assisted oven at 356°F for 15-20 minutes, or until a skewer inserted in the center comes out dry.
Remove from the oven, let rest for 5 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 warm it in a pan over low heat just before serving.
Storage notes and tips
You can cook the zucchini and cheese frittata a few hours in advance and warm it in the microwave just before serving. Store any leftovers in the refrigerator in an airtight container and reheat before enjoying, or serve at room temperature.
