Baked Zucchini & Ricotta Frittata – A Light and Flavorful Delight

Name: Baked Zucchini & Ricotta Frittata – A Light and Flavorful Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 zucchini (1 grated, 1 sliced into thin rings); 6 eggs; Salt, to taste; Black pepper, to taste; 250g ricotta cheese; 3 cloves garlic, minced; Fresh dill, finely chopped

Hi I'm Paul

Everyday Culinary Delights👩‍🍳

Posted on March 4, 2025

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Growing up, zucchini was always cooked the same way in my house—sliced and fried in a pan with a little olive oil and salt. While it was delicious, it never felt particularly special. It was just a simple side dish, something to complement a main course rather than stand out on its own.

That all changed when I visited my aunt one summer. She had a way of transforming the most basic ingredients into something extraordinary. One morning, instead of frying the zucchini, she grated it, mixed it with eggs, cheese, and fresh herbs, and baked it into a light, fluffy frittata. The moment I took my first bite, I was hooked. It was creamy yet airy, packed with flavor, and far more satisfying than any fried zucchini I had ever eaten.

Since then, this baked zucchini and ricotta frittata has become one of my go-to recipes. It’s easy to make, incredibly versatile, and a healthier alternative to fried zucchini dishes. Whether served for breakfast, brunch, or a light dinner, this dish is always a hit.

If you’ve only ever fried your zucchini, give this recipe a try—you might never go back!

Why You’ll Love This Baked Zucchini & Ricotta Frittata

This recipe is simple but packed with flavor and texture. Here’s why it’s worth making:

Light & Airy: The combination of eggs and ricotta creates a creamy, fluffy texture that melts in your mouth.
Healthier Alternative: Unlike fried zucchini, this baked dish requires little oil, making it a nutrient-rich, low-calorie option.
Full of Flavor: Fresh garlic, dill, and black pepper enhance the natural sweetness of zucchini while adding depth.
Great for Any Meal: Serve it hot for breakfast, warm for brunch, or as a light dinner with a side salad.
Make-Ahead Friendly: You can prepare it in advance and reheat it later, making it perfect for meal prep.

Ingredients

Ingredient	Quantity
Zucchini	2 (1 grated, 1 sliced into thin rings)
Eggs	6
Salt	To taste
Black pepper	To taste
Ricotta cheese	250g
Garlic cloves	3, minced
Fresh dill	Finely chopped

Step-by-Step Directions

Preheat the Oven: Set the oven to 375°F (190°C) and grease a baking dish.
Prepare the Zucchini: Grate one zucchini and thinly slice the other into rings. Squeeze out excess moisture from the grated zucchini.
Mix the Batter: In a large bowl, whisk the eggs, then add ricotta cheese, minced garlic, fresh dill, salt, and black pepper. Stir well.
Combine Ingredients: Fold in the grated zucchini and mix until evenly distributed.
Assemble the Dish: Pour the mixture into the prepared baking dish and arrange the zucchini rings on top for a decorative finish.
Bake Until Set: Place in the oven and bake for 25–30 minutes until the frittata is golden and firm in the center.
Serve & Enjoy: Let cool slightly before slicing. Serve warm or at room temperature.

Nutritional Breakdown (Per Serving)

Nutrient	Approximate Value
Calories	220 kcal
Protein	14g
Carbohydrates	6g
Fiber	1.5g
Fats	15g
Sugar	3g

Tips for Making the Perfect Baked Zucchini & Ricotta Frittata

1. Grate & Drain the Zucchini Properly

Zucchini holds a lot of moisture, which can make the frittata soggy. To prevent this:

After grating the zucchini, place it in a clean kitchen towel and squeeze out as much liquid as possible before mixing it with the eggs.
If you have time, let the grated zucchini sit for 10 minutes with a pinch of salt, then squeeze again.

2. Use High-Quality Ricotta Cheese

Ricotta cheese adds a rich, creamy texture to the frittata. For the best results:

Use full-fat ricotta for extra creaminess.
If the ricotta is too watery, strain it through a fine sieve for 15 minutes before adding it to the mixture.

3. Don’t Overmix the Eggs

Whisk the eggs just until combined. Overbeating them can create too much air, leading to a dense rather than fluffy frittata.

4. Bake Until Just Set

To keep the frittata soft and creamy, bake it until the center is just set but still slightly jiggly. It will continue to cook as it cools.

5. Let It Cool Before Slicing

Allowing the frittata to cool for 5–10 minutes after baking makes it easier to slice and helps the flavors develop.

Health Benefits of This Zucchini & Ricotta Frittata

This frittata is more than just delicious—it’s packed with nutrients that make it a great choice for a balanced meal.

1. High in Protein

Eggs and ricotta cheese provide high-quality protein, which helps with muscle growth, keeps you full longer, and supports overall health.

2. Low in Carbohydrates

This dish is naturally low in carbs, making it a great option for those following a low-carb or keto-friendly diet.

3. Rich in Vitamins & Antioxidants

Zucchini is loaded with vitamin C, potassium, and fiber, all of which contribute to a healthy immune system and digestion.
Garlic has powerful antioxidant properties that support heart health and reduce inflammation.
Dill is packed with vitamins A and C, offering additional immune-boosting benefits.

4. Gut-Friendly and Easy to Digest

Unlike heavy fried foods, this frittata is easy on the stomach while still being satisfying and nutrient-dense.

Best Ways to Serve This Baked Zucchini & Ricotta Frittata

This dish is incredibly versatile. Here are some delicious ways to enjoy it:

For Breakfast: Serve with a slice of whole-grain toast and fresh fruit.
For Brunch: Pair with a fresh salad, roasted potatoes, or smoked salmon.
For Dinner: Serve alongside roasted vegetables, a light soup, or grilled chicken.
As a Snack: Cut into small squares and enjoy cold or warm as a quick protein-packed snack.

Frequently Asked Questions (FAQs)

1. Can I Use a Different Cheese Instead of Ricotta?

Yes! If you don’t have ricotta, you can substitute:

Cottage cheese for a similar texture.
Feta cheese for a saltier, tangier taste.
Goat cheese for a creamy, slightly tangy variation.

2. Can I Make This Recipe Dairy-Free?

Absolutely! Use dairy-free alternatives such as:

Vegan ricotta (made from cashews or tofu).
Coconut cream instead of ricotta for a richer flavor.

3. How Do I Store Leftovers?

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individual slices for up to 2 months. Reheat in the oven at 325°F (160°C) until warm.

4. Can I Add Other Vegetables?

Yes! This recipe is flexible. Try adding:

Spinach or kale for extra greens.
Mushrooms or bell peppers for a more savory taste.
Cherry tomatoes for a burst of sweetness.

5. How Do I Prevent the Frittata from Being Watery?

Make sure to drain the grated zucchini well.
Use full-fat ricotta cheese instead of low-fat versions, which contain more moisture.
Bake at the right temperature (375°F/190°C) to allow proper evaporation.

6. Can I Make This Recipe Ahead of Time?

Yes! You can prepare the frittata batter ahead and refrigerate it overnight. Simply bake it fresh when you’re ready to eat.

Conclusion: A Must-Try Recipe for Every Zucchini Lover

This baked zucchini & ricotta frittata is more than just a dish—it’s a healthier, tastier way to enjoy zucchini without frying. It’s light, creamy, and bursting with fresh flavors, making it perfect for any meal of the day.

Whether you’re looking for a new way to cook zucchini, a high-protein meal, or an easy dish to prepare in advance, this frittata is a fantastic choice. Once you try it, you’ll understand why I stopped frying zucchini and started baking it instead.

So, the next time you’re in the kitchen, skip the frying pan and make this frittata instead—you won’t regret it!