Zucchini Frittata
Zucchini Frittata is a cheesy delicious oven baked recipe. which is easy to make and tastes amazing. This vegetarian zucchini frittata has parmesan cheese for extra flavour and an out of this world smoothness!
Servings: 6
Calories: 198kcal
Equipment
- Food processor
Ingredients
Zucchini Frittata
- 2 zucchini Note 1
- 6 eggs
- ¼ cup parmesan cheese
- 1 tssp dried onion Note 2
- 1 tsp garlic powder
- ½ cup cream
- ⅓ cup cheese
- 1 tsp salt
- 1 tsp pepper
Mustard Yoghurt
- ⅓ cup greek yoghurt
- 2 tsp djion mustard
- ½ tsp cracked pepper
Instructions
Zucchini Frittata Method
- Preheat oven to 200°c/400°F, gas 6
- Cut of the top and bottom of your zucchini then use food processor to slice thinly Note 1
- Season the sliced zucchini with dried onion, salt, pepper, garlic powder and parmesan cheese Note 2
- Crack eggs into mixing jug, lightly whisk them, pour in your cream, stir together, add cheese and stir to mix together well
- Line your slice tray with baking paper
- Transfer the zucchini mix into your baking tray and reserve a little of it for the top of the frittata. Note 5
- Pour egg mix into the tray to cover the seasoned zucchini, move tray back and forth slightly with both hands to even out egg mix.
- Top egg mix with reserved zucchini and parmesan
- Oven bake for 40 mins. Ensure no wobble in centre. If frittata is wobbly, cook for another 5-10 mins until fully set.
- Allow to cool slightly before slicing
- Serve in slices with mustard yoghurt.
Mustard Yoghurt
- Combine yoghurt and mustard in a small bowl and stir to combine
- Top with a little cracked pepper
Video
Notes
- Note 1 go for small to medium zucchini as these have less water content than large. Plus large ones won't fit in the shoot of the food processor.
- Note 2 these will be in the herbs and spices aisle at the supermarket, in packets. I love using these as they are SO easy to cook with.
- Note 3 it doesn't really matter which order you season the zucchini, what is more important is that the seasoning and parmesan is really mixed well into the zucchini so it is thoroughly seasoned.
- Note 4 just the tip and base of it. Use either a food processor or mandolin to make really thin slices
- Note 5 it is easier to cut the slice when it is cooler as it is firmer. Otherwise it tends to slide everywhere if still hot. Allow to cool slightly and serve hot.
- Note 6 When you do this, layer the zucchini the way I have done in the photos.
Nutrition
Calories: 198kcal | Carbohydrates: 5g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 201mg | Sodium: 593mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 12mg | Calcium: 157mg | Iron: 1mg