Three Cheese Zucchini Ricotta Frittata
Whether you call this a Three Cheese Zucchini Ricotta Frittata, or prefer to think of it as a crustless quiche, it’s full of savory, creamy vegetarian goodness either way!
Servings 6
Equipment
Ingredients
- 5 large eggs
- 3/4 cup whole milk ricotta divided
- 1/2 cup mozzarella shredded
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- Sea salt to taste
- Black pepper to taste
- 2 Tbsp olive oil
- 2 small-to-medium zucchini about 20 oz total, thinly sliced
- 1/4 cup diced yellow onion
- 2 tsp minced garlic about 4 small cloves
- 1/4 cup shredded Parmesan
Instructions
- Preheat the oven to 375 degrees and spray the bottom of a deep pie plate with cooking spray. Thinly slice the zucchini, dice up your onion and garlic, and shred the mozzarella.
- Heat olive oil in a large skillet over medium-high heat, then add the sliced zucchini and onion. Brown zucchini over medium-high heat for about 7 minutes, stirring occasionally. Add the garlic and saute briefly, then turn off the heat under the pan.
- While the zucchini is cooking, whisk the eggs together with 1/2 cup of the ricotta, 1/2 cup shredded mozzarella, and the seasonings.
- Layer the browned zucchini evenly into the bottom of the pie plate, then pour in the egg mixture.
- Top everything evenly with shredded Parmesan, then add the last 1/4 cup of ricotta in dollops across the top of the frittata.
- Bake at 375 degrees for 25-30 minutes, or until just set in the middle. Let cool slightly before slicing.
Notes
Because of the water content of the zucchini, note that this will get a little soggier when reheating and is best enjoyed fresh out of the oven.