Chef Chuck's Zucchini Frittata

Frittata di Zucchine al Forno

A zucchini frittata, filled with delicate zucchini, fresh eggs, parmigiano cheese, soft ricotta, and basil. A perfect vegetarian frittata to serve as an antipasti or as a vegetable side dish. This recipe can be enjoyed hot or cold.

Zucchini Frittata
4 medium zucchini
2 1/4 cups, sliced thin
3 tablespoons olive oil
salt and pepper
1 onion, chopped fine
6 eggs
1 cup parmigiana cheese, grated
1/4 cup ricotta
2 tablespoons fresh basil, chopped

Wash and dry zucchini, use a mandolin or slice thin, fry in 2 tablespoons of olive oil, season with salt and pepper and cook for about 10 minutes. Remove and heat 1 tablespoon olive oil and fry onions till soft. Line an 8 or 9 inch pan with parchment paper, oil lightly, spread zucchini in pan top with onions. In a bowl whisk eggs, both cheeses, salt and pepper and pour over zucchini. Sprinkle chopped basil on top and grate parmigiana over the frittata. Bake at 400 degrees on bottom rack for 20 - 25 minutes or until top is golden.


  1. One of our favorites in my home! I make these often for dinner when I am pressed for time. Your photo has me craving some of that comfort.

  2. Hi Bridgett, As always similarities in our foods. So light and fresh, hard to resist!
    Thank you!

  3. MMMM,..What's not to LOVE????

    I love fresh zucchini's yellow & green from my father's garden!

    MMMMM,...fab food!

  4. Hi Sophie!! There is lots to love, Veggies!!!
    Your right as always~ :)

  5. Ohhhhhhhhh my!!!!!! I am craving this one!!!!!! Thank good zuccini is in season!!!!!!

  6. Hello Chocolate Freckles!
    Yes this recipe is so seasonal!! Plus this frittata good ~hot or cold~
    Thank you, enjoy :)

  7. We have been traveling the northwest....This is the first recipe since our return. It was light
    and quite tasty. Looking forward to trying many
    more. Keep it up!
    Science Guy

  8. Hello Science Guy! Hope your travels were memorable!
    Thank you for enjoying my recipes~