If you are looking for an original way to bring seasonal vegetables to the table, the baked frittata with ricotta and zucchini will surprise you with its unique texture. Unlike the pan version, oven baking and the addition of cow’s milk ricotta make this dish tall, fluffy and not greasy at all. Chives and a touch of Parmigiano complete a delicate but lingering aromatic profile. Making this zucchini frittata is a breeze—ideal when you have little time but don’t want to give up a healthy, balanced meal. Follow my steps to get a tall baked frittata that will stay soft even the next day!
If you love frittatas try the baked frittata with ricotta and zucchini, the ricotta frittata, folded frittata with zucchini and cheese, creamy potato omelette.
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OTHER EGG RECIPES
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for your ricotta frittata
- 6 Eggs
- 3 Zucchini
- 1 1/4 cups Cow's milk ricotta
- 3 tbsp Extra virgin olive oil
- to taste Salt
- 1 bunch Chives
- 1 oz Parmigiano Reggiano (grated)
- Half Lemon
- 1 1/2 tbsp Butter
- 2 tbsp Breadcrumbs
Tools
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- Grattugia
- Pirofila
Steps to prepare the baked frittata with ricotta and zucchini
Start by thoroughly washing the zucchini under running water. Trim the ends and use a coarse grater to reduce them into uniform strands. Transfer the grated zucchini to a colander, add a pinch of salt and let them rest for about 10 minutes. This step is essential: the salt will help the vegetables lose excess water. After the time has passed, squeeze them firmly between your hands; removing the moisture is the secret to preventing your baked frittata from becoming watery or rubbery on the bottom of the baking dish.
In a large bowl, break the 6 eggs and beat them vigorously with a whisk together with a pinch of salt, pepper and the finely chopped chives. Add the grated Parmigiano Reggiano and the zest of half a lemon to give an unexpected fresh note. At this point, incorporate the cow’s milk ricotta: if it seems too firm, work it separately with a spoon first to soften it. Finally add the well-squeezed zucchini and the extra virgin olive oil, mixing everything carefully until you get a homogeneous, thick and fragrant mixture.
Take a baking dish, butter it thoroughly over the entire surface (bottom and sides) and sprinkle it with breadcrumbs, removing any excess. This trick will create a thin and delicious exterior crust, preventing the mixture from sticking. Pour the ricotta frittata batter and level it with a spatula. Place the tray in an oven preheated to 356°F and bake for about 30-40 minutes. The frittata will be ready when it appears well risen, with a golden surface and edges that begin to slightly pull away from the sides of the dish.
Once out of the oven, resist the temptation to cut it immediately. Let the baked frittata with ricotta and zucchini rest for at least 5-10 minutes: this time will allow the ricotta structure to stabilize, making the slices perfect and clean when cutting. You can choose to serve it as a warm main course, accompanied by a fresh salad, or let it cool completely and cut it into cubes for a buffet. Its incredible creaminess also makes it perfect to put in a gourmet sandwich for a picnic or a quick but tasty lunch break.
Tips for a perfect result
Extreme squeezing: Do not underestimate the zucchini step. The drier they are, the taller and fluffier your zucchini frittata will be. If you prefer, you can also quickly sauté them in a pan with a drizzle of oil before adding them to the eggs to intensify their flavor.
Quality ricotta: Use very fresh cow’s milk ricotta. If you prefer a more rustic and pronounced flavor, you can replace it with sheep’s ricotta, but always make sure it is well drained from the whey.
Toothpick test: Every oven is different. To be sure of the internal cooking, insert a toothpick into the center of the baked frittata: it should come out dry and clean.
Tasty variations
Addition of zucchini flowers: If in season, clean 4-5 zucchini flowers and lay them on the surface before baking. They will give an even more inviting and professional look to your ricotta frittata.
Smoky touch: Add 50 g of smoked scamorza cut into small cubes to the mixture. The oven’s heat will melt the cheese creating a wonderful contrast with the sweetness of the zucchini.
Herb mix: In addition to chives, you can add a few chopped fresh mint leaves. The pairing of zucchini and mint is a Mediterranean classic that enhances the freshness of the dish.
Storage
In the refrigerator: The baked frittata keeps perfectly in an airtight container for 2 days. It’s great eaten at room temperature, so it’s not necessary to heat it for too long.
Reheating: If you prefer to enjoy it hot, warm it for a few minutes in the oven at 302°F or in a covered nonstick pan. Avoid the microwave if you want to keep the breadcrumb crust.
In the freezer: Although it is possible to freeze it, the texture of the ricotta may be slightly affected and become less silky. If you decide to do so, cut it into portions first for quicker thawing.
Now it’s your turn!
The baked frittata with ricotta and zucchini proves that even a simple dish can become extraordinary with the right tricks. It’s a recipe that saves dinner and always pleases everyone, perfect in its genuineness.
How do you prefer your zucchini? Do you like to grate them or do you prefer to feel their texture by cutting them into thin slices? Let me know in the comments if you tried the version with mint and if this tall frittata became your family’s favorite!
FAQ (Questions & Answers)
Can I omit the breadcrumbs?
Yes, you can simply butter the pan or line it with baking paper. The breadcrumbs mainly serve to create a drier, crispier base, but the ricotta frittata will be great anyway.
Why did the frittata deflate as soon as it came out of the oven?
It’s completely normal for it to lose a bit of volume as it cools, just like a soufflé. The presence of ricotta will still help keep it taller than a classic frittata.
Do the eggs need to be whipped?
They do not need to be whipped to stiff peaks; just beat them with a whisk so they incorporate some air. This will ensure the right lightness for your baked frittata.
