Zucchini Parmesan Frittata

A golden parmesan frittata with tender zucchini ribbons. Cook the water out of zucchini first for a firm, clean slice.

Why you’ll love this recipe

• A golden parmesan frittata with tender zucchini ribbons.
• Cook the water out of zucchini first for a firm, clean slice.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 5 eggs, beaten
• 1 zucchini, thinly sliced
• 1/3 cup parmesan, grated
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 375°F

   Heat oven to 375°F. Heat oil in a small oven-safe nonstick skillet.

2. 02

   Build the flavor

   Cook zucchini over medium-high 6–8 minutes until softened and excess moisture evaporates.

3. 03

   Mix eggs with parmesan and pour over zucchini

   Mix eggs with parmesan and pour over zucchini. Cook on low 2 minutes to set the edges.

4. 04

   Bring it together

   Transfer skillet to the oven for 10–12 minutes until the center reaches 160°F. Rest 3 minutes before slicing.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Cook the water out of zucchini first for a firm, clean slice.

Make it your own

Use thinly sliced mushrooms, browning them before adding eggs.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.