The baked zucchini frittata is one of those simple recipes that solve lunch or dinner without complications. In this version I make it tall and soft, using only 3 eggs but a full 650 grams of zucchini: the result is a fluffy frittata, full of vegetables and surprisingly light.
Onions make it more flavorful, grated Parmesan and Pecorino add character, while baking in the oven gives a firm exterior and a soft interior, with no need to fry.
It’s perfect to enjoy hot right out of the oven, but also the next day, cut into cubes for a quick lunch or to take with you, maybe inside a good sandwich.
If you love preparing savory baked frittatas that are light and without frying and with few eggs, below you’ll find other recipes to try right away.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 4 cups zucchini
- 3 eggs
- 2 large onions (about 250 g total)
- to taste garlic powder
- 1 oz grated Parmesan (about 1/4 cup)
- 3/4 oz Pecorino (cut into cubes)
- to taste salt
- to taste extra virgin olive oil
- to taste breadcrumbs
- to taste chia seeds (optional — I add them because they're very healthy and we like them)
Tools
Below I list the tools I used to make the recipe.
For some of these you’ll also find a clickable Amazon icon, so you can optionally buy them directly from there.
- 1 Mixing bowl
- 1 Fork
- 1 Knife
- 1 Pan
- 1 Baking dish
Steps
First, wash and trim the zucchini, then slice them into rounds. Slice the onion thinly as well.
Put everything in a pan with a splash of water, a drizzle of extra virgin olive oil, a pinch of salt, a clove of garlic and a teaspoon of chia seeds.
Cover and let cook gently, without browning: as you know, in my kitchen no heavy sautés, only light cooking that brings out the natural flavor of the ingredients.
When the vegetables are soft and dry, turn off the heat and let them cool slightly.
In a bowl, beat the eggs with a pinch of salt and the grated Parmesan.
Add the cooked zucchini and mix well. Finally add the Pecorino cubes, which will make the frittata even more flavorful and slightly gooey.
Pour the mixture into a lightly oiled baking dish dusted with breadcrumbs.
Level the surface and finish with a sprinkle of Parmesan, a little breadcrumbs and a drizzle of oil: this will be the secret to a golden crust.
Bake in a preheated fan (convection) oven at 338°F (170°C) for about 25 minutes, until the surface is nicely golden and the frittata is tall and fluffy.
Let rest for a few minutes before cutting: this way it will remain firm on the outside but soft in the center.
How to store the baked zucchini frittata
How to store the baked zucchini frittata
The baked zucchini frittata can be stored in the refrigerator for 2–3 days, well sealed in an airtight container or covered with plastic wrap.
Before storing, let it cool completely at room temperature.
Before storing, let it cool completely at room temperature.
You can enjoy it cold or reheat it for a few minutes in the oven or in an air fryer, so it regains its soft interior and slightly crisp exterior.
If you want to prepare it in advance, as I often do, you can also cut it into slices or cubes and store it portioned: it will be perfect for a quick lunch or to take with you.
FAQ (Questions and Answers)
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