This Zucchini Frittata Recipe with Ricotta is such a tasty way to use up those fresh veggies from the garden! It’s fluffy and creamy, thanks to the ricotta, while the zucchini adds a nice touch of sweetness.
Solves busy weeknights, limited pantry options, and a need for a high-protein, one-skillet dinner by offering a zucchini-forward ricotta frittata with steps and flexible dairy.
Sometimes I feel overwhelmed trying to find quick and healthy meals. It can be tough. But this frittata is an easy solution! With just a few ingredients and about a half hour, you can whip up a delightful dish that everyone will love.
What I really like about this recipe is how straightforward it is. You only need 15 minutes to prep and another 15 minutes to cook. Plus, it’ll help you avoid soggy frittatas by making sure the zucchini is nicely dried out before you mix it in with those eggs.
If you want to switch things up or add some extra flavor, you might enjoy this Shrimp Frittata option. It’s another delicious way to serve up a frittata and keep things interesting!
Why You Will Love This Recipe
- Fresh Garden Goodness This frittata is loaded with fresh zucchini and herbs, giving it a vibrant and light taste that’s hard to resist. You really get that garden feel in every bite.
- Creamy Texture With ricotta, mozzarella, and Parmesan, the frittata comes out wonderfully creamy, making each slice feel indulgent without being heavy. It’s comforting and satisfying.
- Quick and Easy This dish comes together in about 30 minutes, making it a go-to for busy weeknights or last-minute meals. Just whip it up and enjoy.
- Great for Leftovers You can store any extras in an airtight container for up to three days, making this frittata a convenient option for meal prep or snacks.
Creamy Zucchini Frittata with Ricotta
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Method: Broiling
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious and healthy frittata featuring ricotta and zucchini, perfect for breakfast or brunch.
Ingredients
- 2 tablespoons olive oil for cooking
- 1 french shallot minced or ½ cup of minced onion as a substitute
- 2 medium zucchini grated drained and squeezed dry
- ½ cup red pepper chopped finely or roasted red peppers if preferred
- 6 large eggs
- 5 tablespoons Parmesan cheese freshly grated separated
- ½ cup mozzarella grated
- ⅓ cup ricotta fresh drained
- 2 tablespoons basil fresh chopped or substitute with other herbs like Italian parsley chives or thyme
- 1 tablespoon oregano fresh chopped
- ¼1/2 teaspoon salt
- ¼1/2 teaspoon pepper
Instructions
- Preheat the Oven: Start by preheating your oven to medium heat. You want it nice and toasty so the frittata cooks evenly.
- Whisk the Eggs: Grab a bowl and whisk the eggs until they are nicely blended. You should see a uniform mixture with a bit of air whipped in, making it look fluffy.
- Prep the Zucchini: Shred the zucchini and squeeze out the moisture. You want it to feel dry to the touch, which will help avoid a soggy texture.
- Mix in Ricotta: Fold the drained ricotta into the egg mixture gently. You want visible chunks of cheese to peek through, adding texture and creaminess.
- Combine Ingredients: Add the zucchini to the egg and ricotta mixture, stirring until it is just mixed.
- Cook on Stovetop: Pour the mixture into a heated skillet and let it cook undisturbed for a few minutes. You will start to see the edges set while the center remains slightly jiggly.
- Broil to Finish: Once the edges are set, transfer the skillet to the oven to broil. Keep an eye on it while it cooks.
- Cool & Serve: Let the frittata cool for a few minutes in the skillet and then enjoy it warm at room temperature or even chilled.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: To avoid overcooked eggs, monitor the cooking time closely. Aim for about 15 minutes cooking time. If the top of the frittata is browning too quickly, reduce the broiling time to 2-3 minutes.
- Reheating Instructions: Reheat in the microwave for 1-2 minutes or in an oven at 350 degrees F until warmed through.
- Serving Suggestions: Serve with crusty bread or toast for breakfast. Pair with a side salad for lunch or dinner. Enjoy with a bowl of soup like tomato or butternut squash.
- Recipe Variations: Add spinach or kale for extra nutrition. Incorporate cooked bacon or sausage for a meaty version. Use different cheeses like feta or goat cheese for varied flavor.
- Ingredient Notes: When using zucchini, squeezing out moisture is crucial to prevent a soggy texture. Make sure to drain the ricotta before mixing with other ingredients. Overbeating the eggs can lead to a dense frittata; just whisk until blended.
Nutrition
- Calories: 289
- Sugar: 4g
- Sodium: 454mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 271mg
Find it online: https://bakeitwell.com/zucchini-frittata-recipe-with-ricotta
Recipe Tips
- If your frittata doesn’t set in the middle, cooking on medium heat and closely monitoring the time can help. Aim for about 15 minutes.
- When using zucchini, squeezing out moisture is crucial to prevent a soggy texture. Aim to drain it until barely damp.
- For a lighter frittata, avoid overbeating the eggs. Just whisk until blended, which helps maintain a fluffy texture.
- If the top of the frittata is browning too quickly, reducing the broiling time to 2-3 minutes will help avoid burning.
- For serving options, this frittata can be enjoyed hot, at room temperature, or even chilled, making it great for any meal.
Serving Suggestions
Pair this zucchini frittata with crusty bread or toast for breakfast. Serve alongside a side salad for lunch or dinner.
This frittata fits well with soup options like tomato or butternut squash. You can also incorporate it into brunch spreads or summer gatherings.
Consider adding a drizzle of olive oil or a sprinkle of fresh herbs before serving. These simple touches can elevate the dish further.
Recipe variations
- You can use yellow squash in place of zucchini for a different texture and flavor, as it still provides a similar moisture content.
- Add 1 teaspoon garlic powder and ½ teaspoon red pepper flakes to spice things up and give a little extra kick to your frittata!
- Either fresh parsley or chives can replace the basil and oregano for a fresh herbal flavor that complements the dish well.
- If you scale this recipe for a larger group, consider doubling the ingredients, using 12 eggs and 1 ½ cups of zucchini to serve more people.
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How to Store?
To keep your zucchini frittata fresh, follow these storage tips:
Refrigeration: Store frittata in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap slices in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm frittata slices in the microwave or oven until heated through. Serve immediately after reheating.
If you enjoyed this Zucchini Frittata Recipe with Ricotta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
