Go Back
Amal

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 zucchini 1 grated, 1 sliced into thin rings
  • 6 eggs
  • Salt to taste
  • Black pepper to taste
  • 250 g ricotta cheese
  • 3 cloves garlic minced
  • Fresh dill finely chopped

Method
 

  1. Preheat the Oven: Set to 375°F (190°C) and grease a baking dish.
  2. Prepare the Zucchini: Grate one zucchini, then squeeze out excess moisture. Slice the other zucchini into thin rings.
  3. Whisk the Eggs: In a bowl, beat the eggs, then mix in ricotta cheese, garlic, fresh dill, salt, and black pepper.
  4. Combine Ingredients: Fold in the grated zucchini and mix well.
  5. Assemble the Frittata: Pour the mixture into the prepared baking dish, then arrange the zucchini rings on top.
  6. Bake Until Golden: Bake for 25–30 minutes or until the center is set and the top is slightly golden.
  7. 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.