The baked frittata with zucchini and creamy cheese is a simple and tasty vegetarian main dish made with sautéed zucchini, creamy cheese, and eggs. It is then baked to make it lighter, but if you prefer, you can also cook it in a pan to speed up the cooking time. Also ideal to serve as an appetizer or aperitif.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz dark zucchini
- 1.8 oz fresh spreadable cheese
- 1 egg
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Pan
- Wooden Spoon
- Bowl
- Hand Whisk
- Baking Tray
- Oven
- Parchment Paper
- Spatula
Preparation
To prepare the frittata with zucchini and creamy cheese…
Take the zucchini, wash them, remove the ends, and slice them not too thin with a knife or a mandoline.
In a pan, pour the extra virgin olive oil, and when it’s hot, add the zucchini. Cook them over medium heat for about 10 minutes, stirring occasionally with a wooden spoon. If necessary, add a few tablespoons of water to soften them during cooking.
While the zucchini are cooking, beat the egg in a bowl with a hand whisk or fork. Then add the spreadable creamy cheese, salt, and pepper, mixing everything well with the whisk until you get a homogeneous mixture.
When the zucchini are cooked, add them to the bowl with the egg and cheese. Mix everything well for the last time and pour the mixture into a non-stick or parchment-lined baking tray.
Bake the frittata in a preheated oven at 356°F (180°C) and cook it in fan mode for 10/15 minutes. Serve it hot.
