Frittata di Zucchine (Italian Courgette Frittata)
Why this recipe works
- One-pan method: The courgettes are softened and the eggs are set in the same pan, keeping the workflow simple and the flavour concentrated.
- Tender set: Cooking the eggs gently over a low heat keeps the frittata soft and glossy rather than dry or rubbery.
- Simple savoury depth: Sweet onion, extra-virgin olive oil and Parmesan give the mild courgettes enough richness and seasoning without overpowering them.
Get the most out of this recipe
Ingredient notes
- Choose firm courgettes: Firm courgettes grate cleanly and release less excess water, helping the frittata hold its shape when sliced.
- Use a well-flavoured hard cheese: Parmigiano Reggiano adds a salty, nutty finish; Grana Padano works well for a slightly softer flavour.
Texture tips
- Cook off courgette moisture: Let the grated courgette soften until most of its liquid has evaporated before adding the eggs.
- Stop while glossy: Remove the frittata when the top is just set and still glossy, as the residual heat will finish it gently.
Make-ahead tips
- Good for advance cooking: The frittata can be cooked ahead, cooled and refrigerated in a sealed container for up to 3 days.
- Reheat gently: Warm slices in a frying pan over a low heat or in a 180°C (355°F) oven until piping hot, avoiding high heat that can toughen the eggs.
Serving ideas
- Serve with something crisp: A green salad, tomatoes or lightly dressed bitter leaves balance the soft texture and richness of the eggs.
- Serve warm or room temperature: Letting the frittata settle briefly makes it easier to slice and gives it a more delicate texture.
Equipment you'll need
Ingredients
Instructions
- Trim the courgettes, then coarsely grate them. Peel the onion and finely chop it.
- Heat the olive oil in a nonstick frying pan over a medium heat. Add the onion and cook for 3 minutes until softened, then add the courgette and a pinch of the salt and cook for 6 to 8 minutes, stirring, until tender and most of the moisture has evaporated.
- Meanwhile, crack the eggs into a mixing bowl and whisk with the remaining salt and the black pepper. Finely grate in most of the parmesan, reserving a little for the top.
- Reduce the heat to low and spread the courgette mixture evenly in the pan. Pour in the egg mixture and gently stir once or twice to distribute the courgettes, then cook for 6 to 7 minutes until the edges are set and the centre is just a little wobbly.
- Sprinkle over the reserved parmesan, cover the pan with a lid and cook for 1 to 2 minutes until the top is just set and glossy, not dry. Rest off the heat for 2 minutes, then slide onto a plate and serve warm or at room temperature.
Recipe notes
Tips
- Keep the heat low once the eggs go in; a gentle set gives a tender frittata and prevents browning on the base.
- If the courgettes look watery, cook them a minute or two longer before adding the eggs so the frittata does not weep when sliced.
Substitutions
- Replace Parmesan with Grana Padano cheese for a slightly milder, sweeter finish.
- Replace Extra virgin olive oil with Light olive oil if you prefer a more neutral flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat slices in a frying pan over a low heat for 2 to 3 minutes per side, or in a 180°C (355°F) oven for 8 to 10 minutes until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk
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