A delicious frittata, the baked frittata with ricotta and zucchini, light, delicate, and very easy to prepare. We can serve it as a main course rich in nutrients yet not too heavy, or as an appetizer cut into irresistible small cubes, like the rolled frittata alla pizzaiola. The baked frittata with ricotta and zucchini, being prepared with very delicate ingredients, both the very light ricotta and the sweet zucchini, we can make it tastier and more fragrant by enriching it with aromatic herbs that are very easy to find fresh in spring. I have a few plants at home, and besides being very pretty, they give a fragrance to our home, but especially to our dishes. The oven baking also helps us a lot both to cut calories, which would increase significantly by frying, and to avoid the problem of flipping it and thus breaking it.
All that’s left is to get to work and prepare the baked frittata with ricotta and zucchini together.
OTHER RECIPES WITH EGGS
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 6 Eggs
- 3 Zucchini
- 300 g Ricotta
- 3 tbsp Extra virgin olive oil
- to taste Salt
- 1 bunch Chives
- 30 g Parmesan cheese (grated)
- Half Lemon
- 20 g Butter
- 2 tbsp Breadcrumbs
Tools
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- Grater
- Baking Dish
Preparation
Wash the zucchini, cut off the ends, and grate them with a large-hole grater. Let them drain their water for about ten minutes in a colander after lightly salting them. Separately, beat the eggs with a pinch of salt, pepper, and chives.
Add the grated cheese as well. Add the well-drained zucchini and the ricotta that we have softened by working it with a spoon if necessary. Butter and sprinkle a baking dish with breadcrumbs, pour the mixture.
After preheating the static oven to 350°F, bake and cook for 30-40 minutes. Serve the baked frittata with ricotta and zucchini either hot or cold.
Conservation
The frittata keeps in the fridge for a couple of days.
The frittata keeps in the fridge for a couple of days.
