Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flippingĀ of pans or worrying if your eggs are getting burnt on the bottom while they’re still runny in the middle. The oven’s even, multidirectional heat avoids those pitfalls. You can bake your frittata inĀ a pie plateĀ for a classicĀ round frittata, but to my mind the best approach is to use a deep baking sheet (sometimes called a ‘sheet pan’) or other square or rectangular baker, so you can cutĀ your baked frittata into little bite-sized squares for serving as finger food or as part of an antipasto spread.
This recipe calls for zucchini, but of course you couldĀ mix and match any filling you mightĀ use for a regular fried Ā frittata.
Ingredients
Serves 4-6 as part of a buffet
- 4-6 medium zucchini, trimmed and sliced into rounds
- 1-2 cloves of garlic, peeled and slightly crushed
- 6-8 eggs
- 100g (3-1/2 oz) grated Parmesan cheese, or more to taste
- A few fresh basil leaves, torn
- Salt and pepper
- Olive oil
Directions
In a skillet large enough to contain all the zucchini roundsĀ in one layer, lightly brown the garlic cloves in olive oil. Discard the garlic and add the zucchini.
FryĀ the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.
In a large mixing bowl, lightly beat the eggs and grated cheese together. Add the fried zucchini rounds and basil leaves then season with salt and pepper to taste.
TakeĀ a non-stick pie plate orĀ bakingĀ sheet with edges at least 2.5cm/1 inchĀ tall, grease the bottom with a bit of olive oil, then add all of the egg mixture, making sure that the zucchini rounds are evenly distributed.
Gingerly transfer the baking dish to a hot oven (200C/400F), taking care not to spill the egg and zucchini mixture, and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.
Let yourĀ baked frittata cool, then cut it into serving pieces. For serving as part of a buffet or antipasto, let the frittata reach room temperature, then cut into bite-sized squares as pictured.
Notes
As mentioned, this basic techniqueĀ can be used withĀ just about any filling you might want to use for a regular fried frittata. The onlyĀ difference is that for a fried frittata you typically add your beaten eggs to whatever ingredient might already be sautĆ©ing in your skillet, while when baking a frittata, you add the sautĆ©ed ingredient to the beaten egg and in a mixing bowl, then transfer the whole mixture to your baking dish. (Some people do the same when making aĀ fried frittata as well.)
It may go without saying, but a non-stick baking dish, pan, sheet or whateverĀ makes life much easier all round, especially since when making baked frittata the egg will not hit a hot surface to start with and coagulate on impact, as it would when frying. But I would still take the precaution of greasing the bottom with a drizzle of olive oil. Beside the extra insurance it provides, the oil lends more flavor, too, to your baked frittata.
Frittata al forno (Baked Frittata)
Ingredients
- 4-6 medium zucchini trimmed and sliced into rounds
- 1-2 cloves of garlic peeled and slightly crushed
- 6-8 eggs
- 100 g 3-1/2 oz grated Parmesan cheese, or more to taste
- A few fresh basil leaves torn
- Salt and pepper
- Olive oil
Instructions
- In a skillet large enough to contain all the zucchini rounds in one layer, lightly brown the garlic cloves in olive oil. Discard the garlic and add the zucchini.
- Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.
- In a large mixing bowl, lightly beat the eggs and grated cheese together. Add the fried zucchini rounds and basil leaves then season with salt and pepper to taste.
- Take a non-stick pie plate or baking sheet with edges at least 2.5cm/1 inch tall, grease the bottom with a bit of olive oil, then add all of the egg mixture, making sure that the zucchini rounds are evenly distributed.
- Gingerly transfer the baking dish to a hot oven (200C/400F), taking care not to spill the egg and zucchini mixture, and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.
- Let your baked frittata cool, then cut it into serving pieces. For serving as part of a buffet or antipasto, let the frittata reach room temperature, then cut into bite-sized squares.
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30 Comments on “Frittata di zucchine al forno (Baked Frittata with Zucchini)”
Anything that uses 4-6 zucchini has my vote! I have way too much – and this is perfect for the coming summer heat (can that be over). Light and simple and won’t heat up the kitchen too much.
la faccio spesso con dentro anche la ricotta e menta, ĆØ deliziosa e risolve la cena !Buon ferragosto Frank
Ricotta e menta, mi piace l’idea Chiara! Forse sarĆ la nostra cena stasera…
I love frittata and certainly baked frittata is much lighter. I make it with different vegetables. In spring it is very nice with asparagus. Paola
Love asparagus, too, Paola.
Thank you for your recipe. I will be trying this new method (I usu ally start on the fry pan and transfer to the oven instead of flipping).
What size baking sheet did you use for this quantity?
I was thinking of adding the eggs to the same fry pan as the Zucchini and then immediately transferring to the oven. Do you think that would change things?
My baking sheet is 9″x13″ (a typical American size) which translates into 23×33 cm.
I suppose you could add the eggs to the frying pan along with the zucchini, but then the egg would already begin to cook, unless the pan had completely cooled. That’s why I suggest adding the zucchini to the beaten eggs in a bowl. But, in the end, I doubt there would be a huge different in result.
Good luck!
Brilliant idea, Frank! I also love your traditional flavoring of the oil with the garlic clove and then discarding it.
Yep, that’s the way we always did it back in the Old Country! And that’s the way I like it, tooāalthough I have to admit, I sometimes do leave the garlic in the pan…
I adore frittata appetizers while chatting with friends and sipping a glass of wine!
The perfect way to enjoy them. š
I love this idea!! I get tired of the same ole, same ole and I want this for Sunday brunch. Thank you, Frank. Have a great weekend.
You, too, Marisa Franca! And thanks for stopping by. š
Can you grate the courgette that way you can squeeze any moisture from the courgette, you could add, grated carrot, red onion, bell peppers etc…. kinda like a quiche or Spanish omelette?
I don’t see why not… Sounds nice.
Hi Frank i follow your website for the last two years and i must tell you ,you are the best. Your recipes make my friends and i happy all the time.
I wrote a book for a franc editor call ” Italia per favore ” and i like to send a copy to you.
I just put together the original italian recipes, but you now how is difficult.
Tank you again for your effort to let people now italian cooking.
Kind regards
Giovanni Martines
Thanks so much for your comment and your readership, Giovanni! I’d love to see your bookāgreat title!
I usually apply a mixed cooking method to frittata. In any case, frittata di zucchine is one of the best summer dishes one can prepare: viva le zucchine!
There’s still zucchini in my garden… although I do confess I have found a few Zucchinizillas lurking out there. How does a tiny zucchini get so big so fast?
I much prefer the oven method for a frittata. It is, as you note, so much less trouble. No worries here. This looks like a wonderful, no-hassle appetizer, something every guest would enjoy. I’ll come to your house for appetizers any time!
And you’re welcome any time, Adri!
I can’t wait to try this, Frank. I do worry about burning the eggs when I make frittata on the stove. Thanks for sharing:)
You’re welcome, Nancy! Thanks for stopping by. š
Wonderful idea to put this in a rectangular pan and serve it as appetizers.
Thanks, I think it’s kinda neat… š
Perfect timing! Gave away 4 squash today, cooked some for this, then shredded 3 more cups for a chocolate cake- and still have squash! My son and I approve, it is delicious of course. And would be great for breakfast. Thanks for the great and simple recipe.
You’re welcome, Nicole! Thanks so much for stopping by.