Description
This Italian Zucchini Frittata is a celebration of simple yet delightful flavors, perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 1 pound zucchini, thinly sliced
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1/4 cup olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup pine nuts (optional)
- 1 clove garlic, minced
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan with olive oil or line it with parchment paper.
- In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well.
- In a separate bowl, beat the eggs until fluffy, then add the milk and olive oil. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- Fold in the zucchini, garlic, Parmesan cheese, and thyme leaves.
- Transfer the batter into the prepared baking dish, spreading evenly. Drizzle olive oil on top.
- Slide the frittata into the oven and bake for 35-40 minutes or until golden brown.
- Once baked, let it cool slightly. Cut into squares and serve warm.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour blend. This dish is versatile and can include additional vegetables or meats as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: frittata, zucchini, Italian, brunch, breakfast, easy recipe