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Vegetarian, Italy

Zucchini frittata with salad

Zucchini frittata is an Italian egg dish for 4 people, ready in 30 minutes, rated very easy, at €1.60 per person. The key to success is cooking it slowly over low heat with the lid on, so the eggs set gently without turning rubbery. Served with a green salad and country bread, it makes a full weeknight dinner.

A thick frittata with zucchini, mint, and parmesan, served with a green salad, quick and comforting.

Zucchini frittata with salad
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Zucchini frittata gets its thickness and softness from a slow, covered cook over low heat. Golden zucchini adds tenderness, fresh mint brings a bright lift, and parmesan ties everything together with a salty edge. The result is thick, never dry, and slices cleanly.

This is the dish to make on a weeknight when zucchini are piling up in the fridge. Kids like its simple texture and mild flavor, while adults enjoy the mint and parmesan twist on a familiar classic. Served with a green salad and bread, it makes a complete meal without much effort.

The ingredients

4 people

Dairy

  • Eggs 8
  • Grated parmesan 60 g

Fruits and vegetables

  • Zucchini 500 g
  • Fresh mint 6 sprigs
  • Onion 1
  • Green salad 1

Bakery

  • Country bread 4 slices

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Slice the zucchini into thin rounds, mince the onion, and cook both in a pan with the oil until golden. 8 min

    Salt only at the end so they don't release water.

  2. Beat the eggs with the parmesan, chopped mint, salt, and pepper.

    Don't beat too hard, just enough to combine, the frittata stays softer that way.

  3. Pour the eggs over the zucchini, cover, and cook on low heat. 10 min

    The top should be set but still slightly glossy.

  4. Flip the frittata using a plate, or run it under the broiler for 2 minutes. 2 min

    The broiler is easier than flipping, no risk of breaking it apart.

  5. Make the salad with oil, vinegar, and salt, and serve with the bread. 2 min

    A frittata also tastes good cold the next day in a sandwich.

Our tips to get it right

  • Use a pan that's oven safe or has a removable handle, it skips the tricky flip and lets you finish right under the broiler.
  • Drain the zucchini well after cooking if they've released water, otherwise the center of the frittata can turn soggy.
  • Let the frittata rest for 2 minutes off the heat before slicing, it cuts more cleanly and holds its shape better.

The variations

  • Swap the mint for fresh basil for a more classic version that's just as fragrant.
  • Add peas or fava beans for a greener, more colorful spring version.
  • For kids, dice the zucchini very small and cut back on the mint for a milder flavor.

What to serve it with

  • Green salad with vinaigrette
  • Toasted country bread
  • Cherry tomatoes on the side
  • Sparkling water with lemon

Storage

The frittata keeps for 2 to 3 days in the fridge in a sealed container. Eat it cold or warm, in a sandwich or gently reheated in a pan. It doesn't freeze well, eggs tend to turn spongy once thawed.

Questions about this dish

Can I use a different cheese instead of parmesan?

Yes, pecorino or grated Swiss cheese both work well. Swiss cheese is milder, so you may want to add a bit more salt.

How do I keep the frittata from sticking to the pan?

Use a nonstick pan and don't skimp on the olive oil at the start. Cooking on low heat also lowers the risk of sticking.

Can I make the frittata ahead of time?

Yes, make it the day before and eat it cold or warm the next day. It's also handy for a picnic or a packed lunch.

How do I know when the frittata is fully cooked?

The center should look set but still slightly glossy before you flip it or run it under the broiler. A knife inserted in the middle should come out nearly dry.

How long does it take to make a zucchini frittata with salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a zucchini frittata with salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zucchini frittata with salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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