Description
This Zucchini Frittata is a delicious and hearty dish featuring grated zucchini and sweet onions cooked to perfection with Parmesan cheese and eggs. Lightly fried on the stovetop and then baked until golden brown, it makes a perfect meal for breakfast, brunch, or a light dinner.
Ingredients
Scale
Vegetables
- 6 cups (726g to 900g) zucchini or summer squash, grated
- 1 large (283g) sweet onion, peeled and diced
- 1/2 teaspoon table salt
Cheese and Eggs
- 1 1/2 cups (150g) Parmesan cheese
- 8 large eggs
Baking and Cooking Add-ins
- 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)
Instructions
- Drain the Zucchini: Stir the salt into the grated zucchini. Place the salted zucchini in a colander, weigh it down with a heavy object, and let it drain for about an hour to release excess moisture.
- Cook the Vegetables: Combine the drained zucchini and diced onion. Fry them in 2 tablespoons of olive oil in a large skillet over medium heat until the vegetables become soft and reduced in volume, about 20 minutes. Season with additional salt and pepper to taste.
- Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for baking the frittata.
- Mix Eggs and Cheese: In a large bowl, whisk together the Parmesan cheese, eggs, and flour until fully combined.
- Combine the Mixture: Add the cooked zucchini and onion mixture to the egg mixture. Drain any excess liquid from the vegetables if needed. Stir gently to incorporate.
- Prepare the Skillet: Drizzle 1 tablespoon of olive oil into a 9″ or 10″ cast iron skillet. Heat the skillet on the stovetop over medium-high heat until the oil is very hot.
- Spread and Bake: Evenly spread the vegetable and egg mixture in the hot skillet. Transfer the skillet to the preheated oven and bake for about 20 to 25 minutes, or until the frittata is set and lightly golden brown on top.
- Serve: Remove the frittata from the oven and serve hot, sliced into wedges.
Notes
- Draining the zucchini thoroughly is critical to avoid a watery frittata.
- Using a cast iron skillet helps achieve even cooking and a nicely browned crust.
- You can substitute the Parmesan with Pecorino Romano or another hard cheese of your choice.
- This dish can be served hot or at room temperature.
- Add herbs like parsley, basil, or thyme for extra flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: zucchini frittata, summer squash frittata, Italian breakfast, vegetable frittata, vegetarian egg dish
