Baked Cheesy Zucchini Frittata Recipe

Wedge of cheesy zucchini frittata on spatula.

Baked Cheesy Zucchini Frittata Recipe

This baked zucchini frittata with a crispy 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.

Course Main Course

Cuisine Italian

Keyword baked zucchini frittata with cheese

Prep Time 30

Cook Time 25

Servings -8 servings

Calories 474kcal

Author Nadia Fazio

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

US Customary - Metric

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

Substitutions and Variations

-Use any other cheese of your choice that melts well such as mozzarella; scamorza or cheddar.
-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.

Nutrition