Zucchini Frittata in the Serving Pan – Mediterranean Flavor with Little Effort
A zucchini frittata is the Italian answer to the classic omelette: light, aromatic, and wonderfully easy. For this zucchini frittata recipe, zucchini, eggs, Pecorino, and fresh mint are cooked directly in a serving pan. After gentle cooking on the stove, the frittata is finished in the oven until golden brown and then served straight from the pan. An easy vegetarian dish for everyday meals, brunch, or a relaxed dinner.
35 minutes
Total Time
20 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 2 | medium zucchinis |
| 8 | eggs |
| 80 g | Pecorino, freshly grated |
| 1 | small shallot |
| 2 tbsp | olive oil |
| 10 - 12 | fresh mint leaves |
| salt | |
| freshly ground black pepper | |
| finely grated lemon zest | |
| For serving | |
| a few small mint leaves | |
| a little freshly grated Pecorino (optional) | |
| finely grated lemon zest (optional) |
Instructions
Step 1 of 6: Prepare the zucchini
Preheat the oven to 230 °C top heat or top/bottom heat. Wash the zucchini, halve them lengthwise, and cut into thin slices that are as even as possible. Finely dice the shallot. Roughly chop the mint leaves and set aside a few small leaves for serving later.
The more evenly the zucchini slices are cut, the more evenly they will cook later and give the frittata its delicate, juicy texture.
Step 2 of 6: Sauté the vegetables in the serving pan
Heat the olive oil in an ovenproof stainless steel serving pan over medium heat until hot. Sauté the shallots in it for 2–3 minutes until translucent, until they release their delicate aroma. Then add the zucchini and gently fry for 5–7 minutes until soft, lightly browned, and most of the excess liquid has evaporated.
Season with salt and freshly ground pepper. The zucchini should be tender but still have a little bite - this keeps the frittata wonderfully moist later on and lets every slice shine with flavour.
Step 3 of 6: Prepare the egg mixture
While the vegetables are cooking, whisk the eggs in a bowl and stir in the freshly grated Pecorino. Add the chopped mint and, if you like, a little finely grated lemon zest. Season the mixture with freshly ground pepper and only a little salt, as Pecorino is already quite salty.
Step 4 of 6: Let the frittata set slowly
While the vegetables are cooking, whisk the eggs in a bowl and stir in the freshly grated Pecorino. Add the chopped mint and, if desired, a little finely grated lemon zest. Season the mixture with freshly ground pepper and only a little salt, as Pecorino is already flavorful.
Step 5 of 6: Finish golden brown
Place the serving pan on the upper rack of the preheated oven and bake the frittata for 2–4 minutes, until the top is a tempting golden brown and the centre just looks fully set. Stay close by if possible — in the final minutes, the frittata quickly develops its golden colour.
Step 6 of 6: Plate and serve
Place the serving pan on a heat-resistant trivet and let the frittata rest for 2–3 minutes. This makes it easier to slice and keeps it especially juicy. Finish with the reserved mint leaves and, if you like, a little freshly grated Pecorino and finely grated lemon zest. Then serve straight from the pan. Crisp bread or a fresh leaf salad go well with it.
