Best 7 Frittata Di Zucchine Zucchini Frtittata Recipes

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**Zucchini Frittata: A Savory Italian Dish with Endless Variations**

Zucchini frittata is a versatile and flavorful Italian dish that's perfect for breakfast, lunch, or dinner. Made with eggs, zucchini, and a variety of other ingredients, this savory pie is packed with flavor and nutrients. In this article, we'll provide you with two delicious zucchini frittata recipes: a classic Italian version and a more modern variation with goat cheese and sun-dried tomatoes. Both recipes are easy to follow and can be customized to your liking, making them perfect for any occasion. Whether you're a seasoned cook or just starting out, you'll love the simplicity and versatility of this classic Italian dish. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

ZUCCHINI FRITTATA



Zucchini Frittata image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 small cloves garlic
Olive oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler.
  • Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
  • Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
  • Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
  • Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.

ZUCCHINI FRITTATA



Zucchini Frittata image

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

Steps:

  • Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

ZUCCHINI OVEN FRITTATA



Zucchini Oven Frittata image

A delicious, easy frittata recipe full of good vegetables and topped with cheeses.

Provided by BZEEFMOM

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 30m

Yield 5

Number Of Ingredients 13

1 cup water
3 tablespoons olive oil
½ teaspoon salt
½ green bell pepper, seeded and chopped
3 zucchini, cut into 1/2-inch slices
2 cloves garlic, peeled
1 small onion, diced
6 fresh chopped mushrooms
1 tablespoon butter
5 eggs
salt and pepper to taste
1 cup shredded mozzarella cheese
3 tablespoons Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
  • Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
  • Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 9.2 g, Cholesterol 209.2 mg, Fat 20 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 617.7 mg, Sugar 4.1 g

FRITTATA WITH ZUCCHINI



Frittata with Zucchini image

A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. This one is made with zucchini from the garden; if yours have flowers - throw them in too!

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 medium zucchini (or 2 small zucchinis), diced small
6 eggs
2 tablespoons milk, or water
1/4 cup freshly grated Parmigiano-Reggiano
Pinch fine sea salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional
Tuscan bread, for serving

Steps:

  • Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
  • Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
  • When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
  • Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
  • To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)



Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata) image

This classic Italian frittata uses both zucchini and zucchini blossoms, boasting loads of summertime flavors. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.

Provided by AnnaG

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h4m

Yield 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, divided
1 small white onion, finely chopped
1 bunch parsley, stems and leaves chopped separately
3 zucchini, cut into long, thin strips
salt and ground black pepper to taste
7 ½ cups zucchini blossoms, pistils removed
6 eggs
3 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino Romano cheese
4 leaves fresh mint, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
  • Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
  • Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
  • Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
  • Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 267 calories, Carbohydrate 10.3 g, Cholesterol 284.2 mg, Fat 19.6 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 4.8 g, Sodium 250.3 mg, Sugar 4 g

ZUCCHINI FRITTATA



Zucchini Frittata image

Iraqi omelet. The difference is that the omelet is taller, you slice it like a pie, and you cook it in a smaller fry pan. I'm putting in parenthesis how I made this for my taste.

Provided by Dienia B.

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1/4 cup onion, diced
2 zucchini, medium cut into coins
salt and pepper
3 eggs
salt
basil (optional) or sage (optional)

Steps:

  • Heat oil in a small fry pan. (I used a small saucepan.).
  • Add onion; cook on low heat until translucent.
  • Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch.
  • In a large bowl whisk eggs (I used 4 eggs ), and salt.
  • Add the zucchini mixture; mix. (I put in eggs then added onion mixture).
  • Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy.
  • Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil).
  • Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip).
  • Cover saucepan with a plate.
  • Here is the hard part.
  • SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down.
  • Finish cooking.
  • DO NOT BURN YOURSELF TRYING TO DO THIS.
  • I have found a couple of seconds in microwave will set eggs nicely.

Nutrition Facts : Calories 208.2, Fat 14.5, SaturatedFat 3.5, Cholesterol 279, Sodium 123.1, Carbohydrate 8.5, Fiber 2.3, Sugar 6, Protein 12

GARLIC ZUCCHINI FRITTATA



Garlic Zucchini Frittata image

I love serving foods that both complement and contrast with each. This flavorful egg dish can be made in minutes and easily doubled. Sometimes I use leftover taco meat or chopped ham instead of bacon.-Michelle Krzmarzick, Redondo Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon finely chopped onion
4 garlic cloves, minced
1 medium zucchini, shredded
6 eggs, lightly beaten
1/4 teaspoon ground mustard
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Swiss cheese
1/4 cup sliced green onions

Steps:

  • In a 10-in. ovenproof skillet, melt butter over medium-high heat. Add the onion and garlic; saute for 1 minute. Add the zucchini; cook for 3 minutes or until tender. , In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle with the bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. , Place skillet under the broiler, 6 in. from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 338mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

Tips:

  • Use fresh, high-quality zucchini. This will ensure that your frittata is flavorful and has a good texture.
  • Grate the zucchini finely. This will help it to cook evenly and prevent it from becoming watery.
  • Don't overcook the zucchini. It should be tender but still have a slight crunch.
  • Use a good quality cheese. This will add flavor and richness to your frittata.
  • Season the frittata well. Salt and pepper are essential, but you can also add other herbs and spices to taste.
  • Cook the frittata over medium heat. This will help it to cook evenly and prevent it from burning.
  • Don't flip the frittata. Instead, cover the pan and let it cook until the top is set.
  • Let the frittata cool slightly before serving. This will help it to hold its shape.

Conclusion:

Frittata di zucchine is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its fresh zucchini, flavorful cheese, and fluffy eggs, this frittata is sure to be a hit with everyone who tries it.

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