This Baked Zucchini Frittata is a quick, easy, and wholesome dish perfect for weeknight dinners, brunches, or picnics. Made with fresh zucchini, eggs, two kinds of cheese, and aromatic herbs, it bakes beautifully in just 30 minutes. It’s light yet flavorful—and a fantastic way to use up summer zucchini!
Why Everyone Will Love This Recipe
- Naturally healthy: Packed with vegetables and protein.
- Super simple: Just mix, pour, and bake—no stovetop needed.
- Versatile: Great warm, cold, or as leftovers.
- Family-friendly: Kids and adults alike love its soft, cheesy texture.
What Is Baked Zucchini Frittata?
Baked zucchini frittata is a lighter, oven-baked version of the traditional stovetop Italian frittata. Instead of frying, this version combines zucchini with eggs, cheese, herbs, and breadcrumbs, then bakes in a single pan. It's a popular dish in Southern Italy, often served as a vegetarian main, appetizer, or picnic snack. The texture is tender, custardy, and golden on top.
Cooking Tips
- Slice zucchini evenly so they cook uniformly—small dice or thin half-moons work well.
- Drain excess water from very watery zucchini by salting and patting dry before mixing, especially if using older zucchini.
- Swap cheeses: Use all Parmesan if you don’t have Pecorino, or try Gruyère or feta for variation.
- Make it dairy-free by using plant milk and skipping the cheese (or using dairy-free alternatives).
- Add-ins: Chopped onions, sun-dried tomatoes, or a handful of cooked pancetta make great additions.
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes! You can make it a day in advance and store it in the fridge. Reheat slices in the oven or enjoy cold.
Do I need to peel the zucchini?
No, there's no need to peel. The skin adds texture and nutrients.
Can I make this without breadcrumbs?
Yes, but the texture will be slightly softer. You can use almond flour or oat flour as alternatives.
What can I use instead of mint?
Basil, parsley, or thyme are all great substitutes if mint isn’t your favorite.
Is this recipe gluten-free?
Not as written, due to the breadcrumbs. Use gluten-free breadcrumbs to make it gluten-free.
How to Store
Allow the zucchini frittata to cool completely, then wrap tightly or store in an airtight container. Refrigerate for up to 3 days. Reheat slices in the oven at 350°F (175°C) for 10 minutes, or microwave briefly before serving.
How to Freeze
To freeze, let the frittata cool and cut it into individual slices. Wrap each slice in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
Ingredients
How to Make Baked Zucchini Frittata
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Cut the zucchini into small pieces and place in a large mixing bowl.
Cut the zucchini into small pieces and place in a large mixing bowl.
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In another bowl, whisk together eggs, Parmesan, Pecorino, breadcrumbs, and milk until smooth.
In another bowl, whisk together eggs, Parmesan, Pecorino, breadcrumbs, and milk until smooth.
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Add mint, salt, pepper, minced garlic, and olive oil to the zucchini. Mix well.
Add mint, salt, pepper, minced garlic, and olive oil to the zucchini. Mix well.
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Pour in the egg mixture and stir until evenly combined.
Pour in the egg mixture and stir until evenly combined.
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Line a 24 cm (9-inch) cake pan with parchment paper. Pour the mixture in and level the top. Bake in a preheated oven at 360°F (180°C) for 30 minutes, or until golden and set.
Line a 24 cm (9-inch) cake pan with parchment paper. Pour the mixture in and level the top. Bake in a preheated oven at 360°F (180°C) for 30 minutes, or until golden and set.
Let cool slightly, then transfer to a serving plate. Slice and enjoy warm or at room temperature.
Let cool slightly, then transfer to a serving plate. Slice and enjoy warm or at room temperature.
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