Zucchini frittata is a quick and flavorful dish perfect for breakfast, brunch, or a light dinner. Made with tender zucchini rounds, Parmesan cheese, and a hint of fresh mint, it’s cooked on the stovetop for a golden, fluffy result. Serve it warm or at room temperature—it’s just as delicious either way.
Why Everyone Will Love This Recipe
This zucchini frittata is ready in under 20 minutes and requires only a handful of ingredients. It’s budget-friendly, naturally gluten-free, and a great way to use up seasonal zucchini. The fresh mint gives it a unique twist, making it a standout from the usual egg dishes.
What Is Zucchini Frittata?
A frittata is an Italian-style omelet that’s cooked slowly to achieve a tender, custardy texture. Unlike French omelets, frittatas are filled and cooked all the way through, often featuring vegetables, cheese, or herbs. The zucchini version is a summer favorite across Italy, where garden-fresh produce takes center stage.
Cooking Tips
- Use a non-stick pan for easy flipping and cleanup.
- Don’t overcook the zucchini—they should be tender but still hold their shape.
- Fresh herbs like mint or parsley brighten the flavor.
- For a fluffier frittata, beat the eggs for an extra minute to incorporate more air.
Frequently Asked Questions
Can I Bake Zucchini Frittata Instead of Frying?
Yes—bake in a greased ovenproof dish at 375°F (190°C) for about 20 minutes or until set.
Can I Add Other Vegetables?
Absolutely—bell peppers, onions, or spinach pair beautifully with zucchini.
How Do I Prevent the Frittata from Sticking?
Use a quality non-stick skillet and ensure it’s well-oiled before adding the egg mixture.
Can I Make It Ahead?
Yes—cook, cool, and refrigerate for up to 2 days. Reheat gently on the stove or enjoy cold.
What Size Pan Should I Use?
A 9-inch (24 cm) skillet works perfectly for the quantities in this recipe.
How to Store
Allow the frittata to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat slices over low heat in a skillet or enjoy cold.
How to Freeze
Cut cooled frittata into portions, wrap tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Ingredients
How to Make Zucchini Frittata
Wash zucchini and slice into thin rounds.
Heat olive oil in a non-stick skillet over medium heat. Cook zucchini for about 10 minutes until tender.
In a large bowl, whisk eggs with salt, pepper, and Parmesan until well combined.
Stir cooked zucchini into the egg mixture, then add chopped mint. Mix well.
Pour mixture into a greased non-stick skillet (about 9 inches). Cover and cook over medium heat for 6–7 minutes.
Use a plate or lid to flip the frittata. Slide it back into the pan and cook for another 2 minutes.
Transfer to a plate, slice, and enjoy warm or at room temperature.
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