Baked Zucchini & Ricotta Frittata – A Light and Flavorful Delight
This Baked Zucchini & Ricotta Frittata is a light, fluffy, and flavorful dish that transforms simple ingredients into something extraordinary. The combination of tender zucchini, creamy ricotta, and aromatic garlic makes this dish perfect for breakfast, brunch, or even a light dinner. Baked to golden perfection, this frittata is a healthier alternative to fried zucchini, and once you try it, you’ll never go back!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 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
Instructions
- Preheat the Oven: Set to 375°F (190°C) and grease a baking dish.
- Prepare the Zucchini: Grate one zucchini, then squeeze out excess moisture. Slice the other zucchini into thin rings.
- Whisk the Eggs: In a bowl, beat the eggs, then mix in ricotta cheese, garlic, fresh dill, salt, and black pepper.
- Combine Ingredients: Fold in the grated zucchini and mix well.
- Assemble the Frittata: Pour the mixture into the prepared baking dish, then arrange the zucchini rings on top.
- Bake Until Golden: Bake for 25–30 minutes or until the center is set and the top is slightly golden.
- Cool & Serve: Let it cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Drain the zucchini well to avoid excess moisture in the frittata.
- For extra flavor, add a sprinkle of Parmesan or feta cheese before baking.
- Make it dairy-free by swapping ricotta with coconut cream or a plant-based alternative.
- Store leftovers in the fridge for up to 3 days; reheat gently in the oven or microwave.