This baked zucchini frittata with a crisp breadcrumb crust has a layer of melted provolone cheese in the center. An easy and satisfying brunch dish; light lunch or dinner along with a green salad!
If you’re looking for an easy, yet hearty meatless meal, this cheesy zucchini frittata is for you! A frittata, basically an Italian style open faced omelet, is one of my go-to meals when I don’t have much else in the fridge. And zucchini with eggs is always a winning combination!
But this is unlike most other frittatas you’ve had before. Oven baked with a light and crisp breadcrumb coating and a gooey melted layer of provolone cheese in the center, this is sure to be a crowd pleaser!
Enjoy this oven baked frittata with zucchini any time of day: as part of a brunch buffet; for lunch or dinner along a with green salad and crusty bread to complete your meal.
Ingredient list
- Zucchini
- Onion
- Eggs
- Unseasoned breadcrumbs
- Grated Parmigiano cheese
- Fresh chopped parsley
- Provolone cheese slices
- Olive oil
- Salt and pepper, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step instructions
- Line the bottom of a springform pan with parchment paper. Grease the parchment paper and sides of the pan with olive oil. Coat the bottom and sides of the pan with 1 tbsp. of breadcrumbs. Set aside.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper
- Toss sliced zucchini rounds and diced onion in a medium sized bowl with olive oil and salt.
- Divide the zucchini and onions among the prepared baking sheets without overlapping the zucchini slices for even roasting
- Bake for 20 minutes or until the zucchini are golden.
- While the zucchini bakes, in a large bowl beat the eggs; 1/2 cup breadcrumbs; grated cheese; parsley; a pinch of salt and pepper, to taste.
- Remove the zucchini from the oven and let cool 10 minutes.
- Add the zucchini and onions to the bowl with the beaten eggs and stir until combined.
- Pour half the zucchini/egg mixture in the prepared springform pan.
- Place the provolone cheese slices over the zucchini.
- Pour the remaining zucchini/egg mixture over the cheese and spread evenly to cover the entire surface. Sprinkle the remaining tbsp. of breadcrumbs over the top.
- Bake for 25 minutes until golden brown.
- Remove from the oven and let sit 5 minutes before removing the sides of the pan.
- Serve hot.
Recipe Notes
-Use any other cheese of your choice that melts well such as mozzarella; scamorza or cheddar.
-The cheese may be shredded instead of sliced.
If you don’t have a springform pan use a pie plate lined with parchment paper instead.
Keep leftovers refrigerated for up to 3 days. Reheat in a 350 degrees F preheated oven before serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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More Italian egg recipes you might enjoy!
- Ricotta Frittata
- Potato and Red Pepper Frittata
- Fried Eggs with Greens
- Fried Tomatoes with Eggs
- Mortadella, Ricotta and Pistachio Mousse Deviled Eggs
- Chicory Egg and Cheese Stuffed Pizza
- Italian Chicory Egg and Cheese Soup
Ingredients
- 3 medium zucchini cut into 1/4 inch rounds
- 1 onion diced
- ½ tsp salt
- 3 tbsp olive oil
- 6 large eggs
- ½ cup unseasoned breadcrumbs
- ½ cup grated Parmigiano cheese
- ¼ cup fresh chopped parsley
- pinch salt
- black pepper to taste
- 130 grams sliced Provolone cheese about 8 slices
For assembling the dish
- 2 tbsp unseasoned breadcrumbs divided
Instructions
- Line the bottom of a springform pan with parchment paper. Grease the parchment paper and sides of the pan with olive oil. Coat the bottom and sides of the pan with 1 tbsp. of breadcrumbs. Set aside.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Toss sliced zucchini rounds and diced onion in a medium sized bowl with olive oil and salt. Divide the zucchini and onions among the prepared baking sheets without overlapping the zucchini slices for even roasting. Bake for 20 minutes or until the zucchini are golden.
- While the zucchini bakes, in a large bowl beat the eggs; 1/2 cup breadcrumbs; grated cheese; parsley; a pinch of salt and pepper, to taste.
- Remove the zucchini from the oven and let cool 10 minutes. Add the zucchini and onions to the bowl with the beaten eggs and stir until combined.
- Pour half the zucchini/egg mixture in the prepared springform pan. Place the provolone cheese slices over the zucchini.
- Pour the rest of the zucchini/egg mixture over the cheese and spread evenly to cover the entire surface. Sprinkle the remaining tbsp. of breadcrumbs over the top.
- Bake for 25 minutes until golden brown. Remove from the oven and let sit 5 minutes before removing the sides of the pan.
- Cut into wedges and serve hot.
Notes
-The cheese may be shredded instead of sliced. Can another type of pan be used other than a springform pan? If you don’t have a springform pan use a pie plate lined with parchment paper instead. Storage Keep leftovers refrigerated for up to 3 days. Reheat in a 350 degrees F preheated oven before serving.
This looks like an absolute yum! Will definitely be trying this soon. I have made zuchini frittata on stove top but baking in the oven adds a whole other dimension. Thank you Nadia
Thank you Anna, this was a winner at my house especially with that cheesy middle layer. Hope you enjoy it!
This looks fabulous! I never thought to add bread crumbs as a frittata topping. I send all my friends over to your blog, Nadia, as your recipes are always so good!
Thank you Pat, I do enjoy a sprinkling of breadcrumbs for extra texture. Thank you for referring your friends over to my blog Pat, very much appreciated. Grazie!