Frittata di zucchine (Zucchini Frittata)

Frittata di zucchine (Zucchini Frittata)

A frittata is another one of those dishes that lends itself well to the dog days of summer: quick and easy to prepare, amenable to eating hot or cold, and it keeps well, overnight or even longer. And, of course, it can accommodate an almost infinite variety of fillings that can change with the seasons.

The summertime frittata I may like best is made with zucchini. The combination is a classic one that appears time and again in Italian cooking. There is something about the mild and slightly sweet taste of cooked zucchine that lends itself to eggs. (For an example, see my recipe for zucchine cacio e uova.)

Ingredients (for 4 people)

6-8 eggs
2-3 smallish zucchine
Olive Oil
Salt and Pepper
A good handful of grated cheese

Directions

Making a frittata is one of the basic techniques of Italian cooking, and territory we’ve already covered on this blog (see the link at right or click here for the master recipe, “How to Make a Frittata”). When making a zucchini frittata, you start by slicing your zucchini into thin rounds and fry them until soft in olive oil. I like to brown them just slightly—not too much—and actually let them get pretty soft—but not mushy—to emphasize their natural sweetness.

Then mix the sautéed zucchini with beaten eggs, salt, pepper and lots of grated cheese. For this dish, a mild pecorino (such as a pecorino toscano) does nicely, as would grana padano or parmigiano-reggiano. Of course, you can get a bit crazy and try something entirely different, but I’d avoid a cheese that’s too sharp, as it would overwhelm the delicacy of the zucchini.

The mixture goes into a skillet to fry in a bit of olive oil. As explained in the master recipe, there are different methods for cooking the top of a frittata once the bottom has browned. This time, feeling a bit lazy, I just ran the skillet under a broiler for a few minutes, until the top was nice a golden brown.

NOTES: Try to find smallish zucchini if you can. They taste so much better than the sometimes gigantic varieties found in supermarkets. I also prefer the kind with spottled skin rather than the dark green variety which when I first moved back to the States I would regularly mistake for cucumbers! If you can only find large ones, you may want to cut them into quarters length-wise before slicing them. You don’t want large chunks of vegetable in your frittata—you want small bits so you get a bit of veg and egg in every bite.

Frittate are best, I think, served either at room temperature or just slightly warm. The taste of the filling is much more pronounced when the dish is not too hot and the rest while it’s cooling seems to enhance the flavor.

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22 Responses to “Frittata di zucchine (Zucchini Frittata)”

  1. 12 August 2011 at 23:51 #

    Wow, looks really delicious. Thank you for recipe. I will let my cook do this for me. Maybe We might add this to our menu. :)

  2. 7 August 2011 at 08:52 #

    Thanks again, friends, for all your comments!

  3. 4 August 2011 at 08:16 #

    This would be such a great summer lunch/brunch/dinner!!!

  4. 3 August 2011 at 11:49 #

    I have yet to find someone who doesn't like frittata. As a kid, frittata was the only way I could stand zucchini. Now, of course, I know better :)

  5. 2 August 2011 at 21:08 #

    Perfect summer meal. When I can – I like to add the zucchini blossoms to the frittata.

  6. 1 August 2011 at 15:29 #

    Simply Delicious! I love how the ingredients are few and very accessible!

  7. 1 August 2011 at 07:46 #

    I love this simple way to eat zucchini!! I have so much growing right now. I am tempted to add a little garlic to this :)

  8. 31 July 2011 at 18:38 #

    Ciao a tutti! And thanks for all the great comments.

    @Ciao Chos Linda: Well, you know what they say, great minds think alike! :=))

    @Rebecca: Thanks so much… you spoil me!

  9. 31 July 2011 at 08:58 #

    yours looks so damn good this morning, I don't know if I could wait for the rest period…. I know the taste would be better at room temp, but I'm willing to let it burn my tongue…

  10. 30 July 2011 at 18:19 #

    this looks amazing you always have the best recipes love your blog

  11. 30 July 2011 at 12:22 #

    This is exactly what I ate for lunch today, with a Roma tomato straight from the garden chopped up with it.

  12. 30 July 2011 at 11:16 #

    Love your frittata :)

  13. 30 July 2011 at 10:15 #

    Ooooh! Deliecious, I love the taste of the lightly browned eggs.

    Bravo!!

    Ciao,

    L

  14. 30 July 2011 at 10:04 #

    Always love to see you are cooking!! We have plenty of squash right now…best from Santa Barbara.

  15. 30 July 2011 at 00:09 #

    Sounds wonderful – frittata served cold is one of my favorites!

  16. 29 July 2011 at 18:17 #

    I love frittata – simple, quick and delicious. I prefer my frittata with garden asparagus or in the alternate peppers and onions.
    http://casa-giardino.blogspot.com/2011/05/its-spring-asparagus-have-sprung-in-my.html

  17. 29 July 2011 at 18:13 #

    This dish is equally convenient as it is delicious. My personal favorite has fresh autumn tomatoes!

  18. 29 July 2011 at 16:36 #

    I like the simplicity of this a lot. I have become more and more surprised by how often I have seen both frittata and quiche served hot of late and I am so in agreement with you about room temperature being best.

  19. 29 July 2011 at 16:30 #

    Another great recipe! I love zucchini frittata! And you are right frittata is the perfect summer dish!

  20. 29 July 2011 at 16:10 #

    Sounds good for lunch tomorrow!

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