This baked frittata with potatoes and zucchini is one of those recipes I make when I need something simple, quick and that turns out well without complicating my day — a lighter baked frittata compared to the fried version, but very tasty. A homestyle preparation made with ingredients we almost always have at home that work well together without needing anything else. It’s one of my most appreciated baked frittatas, alongside the stuffed baked zucchini frittata. An easy and quick zucchini recipe, and also one of the potato recipes you loved so much — perfect and tasty without frying anything, and great in summer because both potatoes and zucchini can be cooked in the microwave instead of in a pan.
If you’re looking for cheap, easy and quick recipes or easy and quick egg recipes to save dinner, this is just right for you, because quick summer recipes are a must in the hottest season, when we don’t want to spend too much time at the stove and prefer to prepare things in advance to avoid cooking during the hottest hours. I make it often for both dinner and a quick lunch, and it’s one of those recipes that’s also delicious cold the next day. Simple, practical and always reliable.
Ready to run to the kitchen to discover how to make a soft, tall baked zucchini frittata? Let’s go, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 5 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the baked potato and zucchini frittata
- 12 oz Zucchini (about 2 3/4 cups sliced)
- 1.1 lb Potatoes (about 3 1/2 cups diced)
- 1 Spring onion (or 1/2 a regular onion)
- to taste Salt
- to taste Extra virgin olive oil
- 2.5 oz Parmesan cheese (or grated Grana Padano — about 3/4 cup grated)
- 6 Eggs
Baked potato and zucchini frittata: tools
- Oven microwave or skillet
- Oven
- Baking pan 8.7-9.5 in diameter
How to make the baked zucchini and potato frittata
For this recipe I used the typical long Sicilian zucchini, but you can use any variety you already have at home.
To make this zucchini and potato frittata, place the cleaned zucchini and potatoes cut into small cubes in a glass bowl or in a container suitable for microwave cooking. Add the spring onion or half an onion sliced, drizzle with a little oil and a pinch of salt, mix, cover with a plate or suitable lid and cook in the microwave at full power for 10 minutes. After the time is up, do not open the microwave and let rest for another ten minutes.
(If you don’t have a microwave, sauté the spring onion in a drizzle of oil, add the potatoes and zucchini, salt, stir a few minutes and add a splash of water. Finish cooking when the water has evaporated and the vegetables are tender). Remove the bowl from the microwave, uncover and stir the contents. Add the grated cheese and the eggs to the vegetables and mix. Line the bottom of a 8.7–9.5 in baking pan with a little parchment paper, pour in the mixture and bake in a hot oven at 356°F (conventional) for twenty minutes. After the time is up, pierce the center of the frittata with the tip of a knife to make sure no raw egg comes out.
Remove from the oven, let cool slightly and serve still warm.
You can cook the zucchini and potato frittata a few hours in advance and reheat it in the microwave just before serving. Store any leftovers in the fridge in an airtight container and reheat before enjoying.
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Your questions
How can I avoid the baked frittata with potatoes and zucchini becoming watery?
The secret is to cook the potatoes and zucchini first so they dry out well. Also, it’s important not to overdo the quantities and not to add liquids at this stage: that way the frittata will be compact and well cooked.
How do I know when the baked frittata is ready?
It’s ready when it’s well risen, golden on top and stable in the center. If you gently shake the pan and it doesn’t wobble, you can take it out without risking a raw inside. At most do the toothpick test: if it doesn’t come out wet or with raw egg residues, it’s done.
Can I prepare the baked frittata with potatoes and zucchini in advance?
Yes, you can prepare it a few hours ahead or the day before. It keeps well in the refrigerator and can be enjoyed warm or cold. In fact, resting makes it even more compact and easier to slice.
