When you think of a frittata, you think of the stove, but this time we make the Stuffed Zucchini Frittata in the oven. Why? Simply because the texture will be lighter, it will puff up more, and of course, it won’t have the oil used for the usual pan-fried frittata. You can serve the Stuffed Zucchini Frittata as a main course or as a unique dish or even as an appetizer, perhaps as finger food by cutting it into small squares and skewering them with cute toothpicks, this way everyone can pair the zucchini frittata with a dipping sauce of their choice. Additionally, the Stuffed Zucchini Frittata will be perfect for a picnic or a beach lunch since it’s always very popular at room temperature.
An easy and tasty recipe to enjoy with company, either hot and melty or at room temperature, perhaps for a weekend picnic. Few ingredients and little time to make a Stuffed Zucchini Frittata, obviously using zucchini, eggs, cooked ham, and melting cheese, and voilà. Meanwhile, discover the recipe subscribe to my channelWHATSAPP and activate notifications and check below for other frittatas to try and try again, then, as always, let’s go right under the photo to discover how to bake this Stuffed Zucchini Frittata!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the Stuffed Zucchini Frittata
- 3 zucchini (medium)
- 4 eggs (medium)
- 2/3 cup grated Parmesan cheese
- 3.5 oz cooked ham
- 3.5 oz latteria cheese (or caciotta or melting cheese)
- 1 shallot
- 2 pinches salt
- to taste black pepper (ground)
- to taste thyme
Tools
- 1 Baking Pan or tart pan
- 1 Bowl
- 1 Pan
Preparation of Stuffed Zucchini Frittata
First, trim, wash, and slice the zucchini into not too thin slices, and chop the shallot.
In a non-stick pan (so no oil is needed), stew the zucchini slices with the shallot, stirring with a wooden spoon.
Salt and pepper and cook for 3 minutes, no more cooking is needed since it will go in the oven.
Season with dried thyme to taste.
Preheat the oven to 356°F in static mode and beat the eggs with the Parmesan using a hand whisk.
Salt and pepper.
Add the zucchini and mix well.
Line a 8.7-inch diameter tart pan with wet and squeezed parchment paper.
Pour half of the egg and zucchini mixture into the pan.
Distribute the sliced cheese and cooked ham to cover the entire pan.
Then the remaining zucchini and eggs, and bake on the middle rack of the oven.
Bake the Stuffed Frittata for 25/30 minutes, remove it from the oven and let it rest for 5 minutes before taking it out of the pan.
Serve it hot and melty or at room temperature.
How to Store the Melting Zucchini Frittata
You can store it in the fridge for 2 days, well sealed in an airtight container.
Freezing is not recommended.
Other Recipes
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