The light zucchini frittata is a vegetarian main course I had wanted to make for some time for my diet and for the blog in general. However, I needed zucchini that are less watery than the ones I find here in the Netherlands. So, after returning from my summer vacation in Italy, I brought back a few things including some pale-skinned zucchini. In my opinion this type of zucchini has less water and therefore, when fried in chunks in a little oil, it can become crispy instead of falling apart and stewing.
I was right: the result was excellent, so much that I had to force myself to stop tasting the freshly fried zucchini and leave them alone to prepare the frittata. Unfortunately my camera failed and the pale zucchini were gone: the photo shows the frittata with the dark green zucchini I find here, but I’m sure you’ll find higher-quality ones in Italy.
Other light frittatas are here:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer and Autumn
Ingredients
- 4 eggs
- 4 zucchini (preferably the small pale-skinned ones)
- 2 tbsp extra virgin olive oil (divided)
- 3/4 oz Grana Padano or Parmigiano, grated
- to taste basil
- to taste salt and pepper
- Points per serving = 4 WW points
Tools
- Frying Pan
- Spatula
- Splatter Screen
- Lid
Steps
Wash the zucchini well and dry them. Remove the ends and cut them into chunks.
Heat a nonstick pan well and then add 4 teaspoons (about 1 1/3 tbsp) of oil. When the oil is hot, add the zucchini and increase the heat.
Use a spatula to turn the zucchini from time to time but not too often so they don’t fall apart. At halfway through cooking add a little salt.
Do not use lids to avoid the zucchini stewing instead of frying. To avoid splashes use a splatter screen.
When the zucchini are golden, put them on a plate lined with paper towels so any excess oil is absorbed.
Break the eggs into a bowl and add the grated cheese, torn basil, salt and pepper to taste. Beat very well and then fold in the cooled zucchini gently to combine everything.
In the same pan add 2 teaspoons of oil and heat. Tilt the pan to grease the entire bottom and pour in the egg and zucchini mixture.
With a spatula, gently stir from the bottom upward so the eggs begin to set evenly. Avoid overcooking the mixture or it will become shredded.
Shape the frittata into a circle by leveling the edges with the spatula and let the base cook for a few minutes. When the frittata moves from the bottom when you shake the pan, flip it using a wide, flat lid to help.
Let it cook a few more minutes on the other side, moving it occasionally. If you prefer it well done, flip it once more.
When cooked, slide it directly from the pan onto the serving plate. Cut the frittata into slices and serve hot or cold: it’s always good.
The light zucchini frittata is a great main course when you’re dieting but also a good idea for a packed meal. You can put it in a picnic basket for a countryside outing or take it to the beach for a snack.
Let me know if you try it, leave me a comment.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare this frittata in advance and reheat it when needed. It keeps in the fridge for 3 days.
