Zucchini Frittata: the recipe for a tasty, easy main dish

Our zucchini frittata is a quick and easy to make main dish, ideal as a light, although tasty and satisfying dinner. It is a rather cheap recipe, as it only requires few simple ingredients: eggs, zucchini, extra virgin olive oil, salt and pepper. Perfect both warm and at room temperature, it can accompany a side dish of vegetables or as a filling in a sandwich for a picnic at the park or beach.

Slightly crispy and golden brown on the outside and soft on the inside, this zucchini frittata brings together the whole family. You can be creative and add whatever ingredient you prefer to this recipe: spring onions, grated Parmesan, mozzarella, diced ham but also additional vegetables like bell peppers, asparagus, potatoes or peas.

How to store Zucchini Frittata

You can store the zucchini frittata in an airtight container in the refrigerator for up to 2 days.

How to make Zucchini Frittata

Slice the zucchini into rounds.

Place on a colander, season with a pinch of salt and let dry for around 1 hour, so that they will lose the excess water.

Break the eggs in a bowl and season with salt and pepper. Beat with a fork.

Pour a drizzle of extra virgin olive oil on a skillet, add the zucchinis and season with a pinch of salt. Cook for a few minutes.

Once cooked, let the zucchini cool in a plate.

Add the zucchinis to the egg mixture and mix thoroughly.

Heat up an oiled skilled, then pour in the egg and zucchinis mixture.

Cook on both sides until the frittata turns golden brown.

Transfer on a plate and serve. Enjoy!