Baked Frittata with Ricotta and Zucchini

Good, light, and dietary, you won’t realize you’re on a diet, as the flavors and aromas will leave you feeling very satisfied.
You can prepare it in advance and take it with you to work or find it ready at home.

The Baked Frittata with Ricotta and Zucchini is enjoyed by both adults and children, and it’s a great trick to get them to eat vegetables.

This dish can also be cooked in an air fryer.

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Baked Frittata with Ricotta and Zucchini

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop, Electric Oven
Cuisine: Italian
Seasonality: Spring, Summer

346.25 Kcal

calories per serving

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Energy 346.25 (Kcal)
Carbohydrates 18.12 (g) of which sugars 4.37 (g)
Proteins 19.52 (g)
Fat 22.73 (g) of which saturated 8.51 (g)of which unsaturated 5.46 (g)
Fibers 2.11 (g)
Sodium 330.86 (mg)

Indicative values for a portion of 200 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

Let’s do the shopping

14 oz zucchini
1 clove garlic
2 tbsps extra virgin olive oil
10.5 oz ricotta (well drained)
1.75 oz breadcrumbs (Sicilian style seasoned)
to taste salt
to taste pepper
4 cherry tomatoes
4 eggs

Tools

What we need to make the

1 Knife
1 Cutting Board
1 Bowl
1 Baking Pan
1 Parchment Paper
1 Oven

Steps

To make the

Let’s start with the vegetables.
Wash and trim the zucchini, then slice and cut them into small 1/2-inch pieces.
In a pan, place the whole garlic, oil, and zucchini.
Add a pinch of salt and cover.
Stew for about 5 minutes. Check with a fork, and as soon as they are semi-soft, turn off the heat and let cool.
When the zucchini are warm, drain excess oil and transfer them to a bowl with ricotta
and the eggs, salt, and pepper.
Mix everything well.
Preheat the fan oven to 356°F.
Meanwhile, take a 9.5-inch baking pan, wet and squeeze a sheet of parchment paper, and line it.
Pour the entire mixture into the baking pan and decorate with cherry tomato wedges.
Bake for 20 minutes.
After the time is up, take out the frittata, let it cool slightly, and serve it.