Easy Zucchini Frittata Recipe: Classic Italian Egg Bake with Fresh Zucchini

This Zucchini Frittata is a classic Italian egg dish that’s light, fluffy, and packed with tender sautéed zucchini. It’s simple to make with just a handful of pantry staples—eggs, flour, olive oil, and fresh zucchini. Whether served warm or at room temperature, this frittata is perfect for breakfast, lunch, or a light dinner.

What Is Zucchini Frittata?

Zucchini frittata is an Italian-style omelette made by slowly cooking beaten eggs and thinly sliced zucchini in a skillet. It’s typically finished by flipping to cook both sides evenly. Soft inside and slightly crisp outside, this dish is a staple in Italian home cooking—simple, hearty, and endlessly customizable.

Why Everyone Will Love This Recipe

• Quick and satisfying: Just 7 ingredients and ready in under an hour.
• Seasonal and budget-friendly: A great way to use up summer zucchini.
• Versatile: Serve it hot, cold, or at room temperature—perfect for picnics or meal prep.
• Naturally gluten-free (with minor adjustment): Use gluten-free flour if needed.

Pro Tips for the Best Zucchini Frittata

1. Salt and drain the zucchini: This removes excess moisture and prevents a watery frittata.
2. Cook low and slow: This ensures a tender, evenly cooked texture without burning.
3. Use a non-stick or well-oiled skillet: It makes flipping and serving easier.
4. Want extra flavor? Add grated Parmesan, chopped herbs, or diced onion.

Frequently Asked Questions

Can I Bake This Instead of Cooking on the Stove?

Yes! Pour the mixture into a greased oven-safe pan and bake at 180°C/350°F for 25–30 minutes, or until set and lightly golden on top.

Can I Add Cheese?

Definitely. Grated Parmesan, feta, or mozzarella all pair beautifully with zucchini.

What Size Skillet Should I Use?

A 24 cm (9.5-inch) skillet is ideal for even cooking and easy flipping.

Is This Frittata Low-Carb?

Yes, it’s naturally low in carbs with only a small amount of flour for texture.

What Should I Serve It With?

It’s great with a side salad, crusty bread, or even tucked into a sandwich!

How to Freeze

Let the frittata cool completely, then wrap slices individually in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a pan or oven.

How to Store

Place leftovers in an airtight container and refrigerate for up to 3 days. Enjoy cold or reheat gently in a skillet or microwave before serving.

How To Make Zucchini Frittata

Prep the zucchini: Slice zucchini into thin rounds. Place in a colander over a bowl, toss with salt, and let sit for 1 hour to release excess moisture. Drain well.

Mix with flour: Transfer the zucchini to a bowl and toss with flour until evenly coated.

Beat the eggs: In another bowl, crack the eggs, season with salt and pepper, and beat until smooth.

Cook the zucchini: Heat olive oil in a 24cm skillet over medium heat. Add the zucchini and cook, stirring, until soft and lightly golden.

Add eggs: Reduce heat to low. Pour in the beaten eggs, cover, and cook slowly until set.

Flip the frittata: Place a plate over the skillet, invert the frittata, then slide it back into the pan. Cover and cook until the other side is golden and cooked through.

Serve: Slice into wedges and enjoy warm or at room temperature.