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Zucchini Frittata

4

45 min

Zucchini Frittata

Zucchini Frittata Photo 1

Category

Egg appetizer

Time

45 min

Serving

5 persons

Calories

269

Rating

4.00★ (37)

Cuisine

Author: Victoria Buriak
Packed full of good vegetables, this easy zucchini frittata is topped with mozzarella and Parmesan and finished under the broiler for a crispy, golden brown topping.

Ingredients

  • medium zucchini: 3 piece (cut into 1/2 inch slices)
  • medium green bell pepper: 0.5 piece (chopped)
  • garlic: 2 clove (peeled)
  • salt: 0.5 tsp
  • olive oil: 3 Tbsp
  • onion: 1 piece (diced)
  • chopped mushrooms: 6 piece (fresh)
  • butter: 1 Tbsp
  • eggs: 5 piece
  • salt and pepper: (to taste)
  • mozzarella cheese: 1 cup (shredded)
  • Parmesan cheese: 3 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Zucchini Frittata Photo 2
  2. Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.
    Zucchini Frittata Photo 3
  3. Drain vegetables in a colander; discard garlic.
    Zucchini Frittata Photo 4
  4. Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.
    Zucchini Frittata Photo 5
  5. Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.
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  6. Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.
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  7. Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.
    Zucchini Frittata Photo 8

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