The zucchini frittellona is a simple yet really delicious recipe. Here is yet another so many savory frittellone recipes I’ve made, both sweet and savory, and I couldn’t miss making one with zucchini, which are among my absolute favorite vegetables. This zucchini frittellona is halfway between a giant crepe and a savory pancake, baked in the oven; it’s soft, gooey and flavorful, made without yeast, perfect on its own or paired with cured meats, cheese or other vegetables — simple but truly delightful!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: baking pan 13 3/4 x 13 3/4 in
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 1 2/3 cups milk
- 1 1/4 cups all-purpose flour
- 5.3 oz scamorza cheese
- 2 tbsp extra virgin olive oil
- 2 eggs
- 1 zucchini (large)
- to taste salt
- to taste black pepper
Steps
The zucchini frittellona is very simple and quick to prepare. First, clean the zucchini and slice it into very thin slices (1/2 mm — if you have a mandoline, feel free to use it) and season with salt and pepper.
In a bowl, put the milk, eggs, extra virgin olive oil, flour, salt and mix; you should obtain a smooth, lump-free batter.
Transfer the mixture to a nonstick baking pan lightly greased with a drizzle of oil and arrange the zucchini slices on top, then sprinkle the grated scamorza using a coarse grater.
Bake the zucchini frittellona in a preheated oven at 392 °F for about 25 minutes; it should be nicely golden.
Tips:
The zucchini frittellona can be kept at room temperature for a few hours or in the refrigerator for 2–3 days. For a more flavorful version, you can also add a bit of grated Parmesan or diced speck or cooked ham.
Other baked frittellona recipes HERE
