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Crispy Zucchini Parmesan Frittata

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A quick and easy baked frittata featuring grated zucchini and parmesan cheese, with a satisfyingly crispy top and tender inside. Perfect for breakfast, dinner, or a light snack.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 2 medium zucchinis, grated
  • 1 cup finely grated parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • Salt, to taste (about 1 1/2 teaspoons total)
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 small onion, finely chopped (optional)

Instructions

  1. Grate 2 medium zucchinis using the small holes of a box grater. Sprinkle with 1 teaspoon salt and toss to combine. Let sit for 10 minutes to draw out moisture.
  2. Wrap the zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible to prevent sogginess.
  3. Preheat oven to 400°F (200°C).
  4. Heat 2 tablespoons olive oil in an oven-safe 10-inch skillet over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Add drained zucchini and cook, stirring occasionally, for 3-4 minutes until just tender and slightly golden. Remove from heat to cool slightly.
  7. In a mixing bowl, whisk 6 large eggs until fully blended. Stir in grated parmesan, chopped fresh herbs, red pepper flakes (if using), black pepper, and about 1/2 teaspoon salt.
  8. Gently fold in the sautéed zucchini mixture.
  9. Return skillet to medium-low heat and pour in the egg and zucchini mixture. Spread evenly and cook undisturbed for about 3 minutes until edges start to set but center is still loose.
  10. Transfer skillet to preheated oven and bake for 12-15 minutes until frittata puffs slightly and top is golden and crispy. Test doneness by inserting a knife near the center; it should come out clean but frittata still moist.
  11. Remove from oven and let sit for 5 minutes to set. Run a spatula around edges before slicing into wedges.
  12. Optional: For extra crust, broil for 1-2 minutes watching closely to avoid burning.

Notes

Drain zucchini thoroughly to avoid sogginess. Use a cast iron skillet for best crispy crust. Do not overmix eggs to keep texture tender. Watch oven time to prevent drying out. Freshly grated parmesan yields best crispiness. Optional broil for extra crust.

Nutrition

Keywords: zucchini frittata, crispy frittata, parmesan frittata, baked frittata, easy breakfast, gluten-free, low-carb

Find it online: https://cookluma.com/crispy-zucchini-parmesan-frittata-recipe-easy-baked-to-perfection/