Baked Zucchini and Ricotta Frittata, a quick and simple second course, perfect for an everyday summer or spring dinner, or as an appetizer for special occasions. The recipe is very simple, and those who know me know that I love baked frittatas and like less those made in a pan.
The other day I had some zucchinis in the fridge and wanted to sauté them for a side dish, but had to change plans. Giorgia doesn’t particularly like them unless they’re with pasta or, like in this recipe, in a baked frittata.
So I thought of preparing a frittata for everyone, with ricotta and zucchini. For this recipe, it’s not necessary to cook the zucchinis in a pan. It’s important to slice them rather thinly, allowing them to cook in the oven with the eggs and ricotta. A super quick second course, and while it cooks in the oven, you can focus on other things. Great served hot or cold. Perfect for a picnic lunch too.
Of course, you can substitute the ricotta with another soft cheese of your choice and add herbs like mint. I was already pleased to satisfy everyone this way, so I stuck with this combination. And now, apron on and get cooking, because the tall and fluffy baked zucchini and ricotta frittata will be ready in a click!
If you are interested in other frittata recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 173.54 (Kcal)
- Carbohydrates 2.92 (g) of which sugars 0.07 (g)
- Proteins 15.53 (g)
- Fat 11.45 (g) of which saturated 6.30 (g)of which unsaturated 4.99 (g)
- Fibers 0.68 (g)
- Sodium 754.40 (mg)
Indicative values for a portion of 136 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups zucchini (to clean)
- 3/4 cup ricotta
- 5 eggs
- 1/2 cup grated Parmesan cheese
- salt (to taste)
- pepper (to taste)
Tools
- Pan 9.5 inch
- Bowl
- Cutting Board
- Knife
- Parchment Paper
Steps
As mentioned in the introduction, for this recipe it is not necessary to cook the zucchinis in a pan, but they will cook in the oven with the egg and ricotta mixture. Start by washing them very well under water. Then dry them and remove the ends. Slice them thinly with a knife and set aside.
Next, break the eggs into a bowl and add the ricotta and grated cheese. Then season with salt and pepper and mix until all ingredients are combined. Add the previously sliced zucchinis and mix again.
Moisten a 9.5-inch diameter baking pan with a little water, or lightly grease it. This step will help the parchment paper stick to the dish and prevent it from moving while you pour in the mixture.
Then line the pan with parchment paper and pour in the egg and zucchini mixture. Level the surface and bake in a preheated oven at 356°F with static function for 30 minutes and another 5 minutes with a fan function, until the surface is golden brown.
Remove the frittata from the oven, slice it, and serve it hot or cold.
Storage and Tips for the Baked Zucchini and Ricotta Frittata
The baked frittata can be prepared in advance and stored in the refrigerator for up to 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for the Baked Zucchini and Ricotta Frittata
What can I substitute for ricotta?
You can use another soft spreadable cheese of your choice instead of ricotta.
