Name: Zucchini Frittata Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: Italian
Ingredients: 6 cups (726g to 900g) zucchini or summer squash, grated; 1 large (283g) sweet onion, peeled and diced; 1/2 teaspoon table salt; 1 1/2 cups (150g) Parmesan cheese; 8 large eggs; 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour or 2 tablespoons (21g) King Arthur Gluten-Free All-Purpose Flour; 3 tablespoons olive oil (2 tablespoons for frying, 1 tablespoon for skillet drizzle)

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Introduction

This zucchini frittata is a light, savory dish perfect for breakfast, brunch, or a quick dinner. Packed with tender zucchini and sweet onion, it’s flavored with Parmesan and baked to a golden finish. Simple to prepare, it’s a great way to enjoy seasonal summer squash.

A golden-yellow slice of zucchini frittata with visible green zucchini pieces and a slightly browned crust sits on a white round plate. Next to it are halved red and yellow cherry tomatoes adding vibrant red and pale yellow colors. A shiny silver fork rests on the lower part of the plate. Above, another similar plate holds a slice of the same frittata, accompanied by more halved cherry tomatoes and tomato wedges. To the right, a black cast iron skillet contains the rest of the frittata with two slices missing, showing a soft, creamy, and slightly textured inside with greens dispersed throughout, all placed on a gray and white striped cloth. The entire scene rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups (726g to 900g) zucchini or summer squash, grated
1/2 teaspoon table salt
1 large (283g) sweet onion, peeled and diced
1 1/2 cups (150g) Parmesan cheese
8 large eggs
2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour or 2 tablespoons (21g) King Arthur Gluten-Free All-Purpose Flour
2 tablespoons olive oil, divided
Salt and pepper, to taste

Instructions

Step 1: Stir the salt into the grated zucchini. Place it in a colander, weigh it down, and let it drain for about an hour to remove excess moisture.
Step 2: Combine the drained zucchini with the diced onion. Fry in 2 tablespoons olive oil in a large skillet over medium heat until soft and most liquid has evaporated, about 20 minutes. Season with salt and pepper to taste.
Step 3: Preheat your oven to 400°F (200°C).
Step 4: In a large bowl, whisk together the Parmesan cheese, eggs, and flour until well combined.
Step 5: Add the cooked zucchini and onion mixture to the egg mixture. Stir well to combine, draining any excess liquid if needed.
Step 6: Drizzle 1 tablespoon of olive oil into a 9- or 10-inch cast iron skillet. Heat the skillet on the stovetop until the oil is very hot.
Step 7: Spread the vegetable and egg mixture evenly into the hot skillet. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the top is lightly golden brown.
Step 8: Remove from the oven and let cool slightly. Serve warm, cut into wedges.

Tips & Variations

Use a cast iron skillet for the best crust and even cooking, but any oven-safe skillet will work.
Try adding fresh herbs like basil or parsley for extra freshness.
For a richer flavor, substitute half of the Parmesan with Gruyère or mozzarella.
Drain the cooked vegetables well to prevent the frittata from becoming soggy.
Gluten-free option: use gluten-free all-purpose flour as listed in the ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This frittata can also be enjoyed cold or at room temperature.

How to Serve

Two white plates each hold a single thick slice of golden-yellow quiche speckled with green herbs and a browned crust. On each plate, the quiche is paired with a small serving of red and yellow cherry tomatoes sliced in halves or quarters, showing juicy textures with visible seeds. A black fork rests on the bottom plate's edge. To the right, a round black cast iron skillet holds the remaining quiche, showing a browned, slightly crispy crust with one slice missing. All items are placed on a rustic wooden tabletop with a checkered cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute or combine other soft vegetables like grated carrots, bell peppers, or spinach. Just be sure to drain any excess moisture after cooking.

How do I know when the frittata is fully cooked?

The frittata is done when it is puffed slightly and the top is lightly golden brown. You can also test by gently shaking the skillet; the center should be set and not jiggle.