Zucchini Frittata
A simple and quick vegetarian main course, ideal to serve hot or cold. Discover the ingredients and recipe!
Zucchini frittata is a delightful dish that showcases the freshness of zucchini in every bite.
Instructions
- 1
To make the zucchini frittata, first trim the zucchini and slice it into rounds about 3 mm thick. Heat a drizzle of oil in a non-stick pan with a diameter of 22 cm (preferably with sloping edges), then add the zucchini. Season with salt and cook over high heat for about 10 minutes, stirring as little as possible.
- 2
Meanwhile, whisk the eggs in a bowl together with the grated Parmigiano Reggiano DOP, salt, and pepper. Mix well. When the zucchini has browned nicely, reduce the heat and arrange them with a spatula to evenly cover the bottom. Pour the egg mixture over the top.
- 3
Cover with a lid and cook over low heat for 10 minutes. After this time, the top will be quite firm but not compact, so gently slide the frittata onto a plate.
- 4
Flip the frittata into the pan and cook on the other side for 2-3 minutes, without a lid. Serve your zucchini frittata hot, warm, or at room temperature!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
Savor each layer of this zucchini frittata, where simplicity meets harmony. It's perfect for both casual meals and elegant dining, much like its Italian counterparts but with a modern twist.
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