Preheat the broiler with the rack set in the top one-third of the oven.
Butter or spray a 12" skillet up the sides so the eggs don't stick to the pan.
Wash, but do not peel zucchini. Thinly slice into ¼" slices and cook slowly in oil and butter until just tender, on medium-high heat, about 6 minutes.
Beat the eggs with the salt and pepper and pour gently over the zucchini. As the eggs cook, lift the cooked eggs with a rubber spatula so the runny eggs can flow underneath and cook through. Cook until just set.
Sprinkle the cheese on top and run under the broiler to brown lightly. Let the frittata stand for a minute or two, and then cut in wedges and serve.
Notes
To Make a Dairy-Free FrittataTo make this zucchini frittata recipe dairy-free, you can replace the butter with an additional tablespoon of oil. Skip the cheese and place the pan under the broiler for a few minutes to get a nice brown crust on top.Recipe adapted from James Beard's Menus for Entertaining, New York, Delacorte Press, 1965. Storage and ReheatingYou should enjoy your frittata right out of the oven. You can cut leftovers into wedges, and store them in an airtight container for up to three days in the refrigerator.To heat your leftovers, microwave for a minute on full power or place in a small skillet with a little butter until heated through.
Nutrition Facts
Easy Zucchini Frittata with Parmesan Cheese
Amount per Serving
Calories
248.1
% Daily Value*
Total Fat
19.3
g
30
%
Saturated Fat
6.7
g
42
%
Trans Fat
0.2
g
Cholesterol
235.5
mg
79
%
Sodium
421
mg
18
%
Potassium
611.3
mg
17
%
Carbohydrates
7.7
g
3
%
Fiber
2
g
8
%
Sugar
5.1
g
6
%
Protein
12.3
g
25
%
Net Carbohydrates
5.7
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
248.1
Net Carbohydrates
5.7
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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