Zucchini Ricotta Frittata

Zucchini frittata made with eggs, ricotta and Parmesan cheese, zucchini, basil and thyme.

  • Yield: Serves 2-3.


  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup extra virgin olive oil
  • 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)


1 Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.

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2 Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.

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3 Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

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4 Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.

5 Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.

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  • Katiez

    I’ve made a ‘ricotta frittata’ in the past but like the idea of adding zucchini… I like any idea that uses zucchini this time of year. In our neightborhood we’d just be swapping them if we tried the ‘dump on doorstep’ routine!

  • lydia

    Always looking for new frittata combinations, and always looking for things to do with the zucchini that does get dumped on my doorstep! Thanks for this lovely recipe.

  • jennbecluv

    Wow, looks fabulous! I just made mini versions of these the other day with the addition of tomatoes and sharp white cheddar.

  • Amy

    Oh thank the garden gods for a new zucchini recipe. I’m being overrun here…this is also an excellent excuse to get myself a cast iron pan.

  • Jan

    Great stuff, frittatas! I’ve been making them since before I knew there was a name for them. I swore to myself this time I’d try a recipe exactly the way it is posted. Next time I think I’ll add some little onion rounds to fry with the zucchini. I like to use a touch of chili oil with the regular stuff to give it a punch. I doubt purests would consider me an “official” foodie, but I sure like your blog and those to whom you’ve introduced me. Thanks.

  • Liz

    This sounds really good – I will have to try it, but just not tell my husband about the ricotta (he isn’t a fan) and see what he thinks of the finished product instead! :) Thanks for all of the great ideas.

  • Andrea

    My first attempt at a frittata was overcooked and I’ve been hesitant to try again. But I do love anything with zucchinis so maybe I see a frittata in my future after all.

  • Buckethead

    Garrison Keillor famously recalled once: “Why do the inhabitants of Lake Wobegon lock their cars in the month of August? So their neighbors won’t leave bags of zucchini on the back seat.”

  • Kelly C

    Is there anything particularly fabulous that can be used in place of Parmesan cheese? Parmesan cheese and I do not get along well.

  • Marti

    Funny you should say that, but yesterday someone dumped an enormous basket of zucchini, yellow squash, and cucumbers in the office coffee room. I learned my lesson from last year and didn’t take the monster zucchini that I had thought would make good chocolate zucchini cake.

  • Wynne

    My family used slices of American cheese on top of zucchini frittatas. Not Kraft singles, something like Cooper Sharp.

  • Wendy

    Wonderful! I have eggs, I have ricotta and I most certainly have courgettes! In fact, I too gave my neighbours some yesterday. :)
    Will be trying this out VERY soon.

  • Denise

    I wish someone would dump their extra zucchini on my doorstep! :( Guess I’m going to have to go to the market and buy some so I can make this yummy dish! :)

  • Kathy

    I find flipping the frittata over (step 4) using a pizza pan instead of a plate works really well.

  • Lisa

    This looks so delicious, and I do love the way its name rolls off the tongue. And—anything that has any connection at all with Biba Caggiano is aces in my book!

  • judy

    I made the frittata this morning and it was wonderful and would definitely make it again.

  • Mrs. L

    I waited all day Wednesday for someone to dump some zucchini on my doorstep, but I ended up having to go buy some at the store. Sigh. Your ricotta frittata (why do I want to say Hakuna Matata after that) sounds wonderful.

  • Deborah Dowd

    We have been eating a lot of frittatas lately! I love them because they are quick and easy and you can you can use up bits of leftovers to make something delicious , nutritious and really quick.

  • Aiesha

    I made this wonderful dish this morning. My husband and three year old loved it!

  • Maureen

    Frittata sounds great except for the zucchini (I know, don’t laugh). Any suggestions for alternative veggies (no mushrooms either, please) since I’m not a zucchini person? Thanks…

  • Allie

    I made this for breakfast yesterday and it was soooo good (maybe even better today). I used 3 eggs and 3 egg whites instead of 6 whole eggs and it turned out great. Thank you for sharing this!

  • Elise

    Hi Maureen – If you do a search in the Simply Recipes search bar for “frittata” you’ll find a couple of other options. You can also look up frittata in the Recipe Index, linked to from the top of the page. For frittata recipes by other food bloggers, do a search for “frittata” using Food Blog Search in the left sidebar or at FoodBlogSearch.com.

  • Kristin Meyer

    okay… by the looks of things from these comments, it is occurring to me that the world is being taken over by zucchini, and that somehow I have been left out of this party. I am in the city.. but can someone pleeeeeease drop some off at *my* doorstep? I can’t wait to make this. Also, I am officially naming it, as an homage to all your feedback, the Hakuna Matata Ricotta Zucchini Frittata.


  • Lydz

    I made this for dinner tonight and it was wonderful. Thank you so much for sharing it.

  • Sandy

    I love this recipe!!! I made it for my family one night, and since one of my brothers was still at work, he didn’t get any. (And he didn’t come that much later after we finished dinner!!!) SO… I ended up doubling the recipe and making it tonight. It really is delicious!!

  • Brooke

    Can this be made without an oven-proof stick-free skillet? I have pans that go on the stovetop, and ones that go in the oven, but nothing that can do both.

  • Elise

    Hi Brooke – you can avoid the oven all together by sliding the frittata out of the pan on to a plate. Then place another plate on top of the frittata, turn the frittata over, and slide it back into the pan on the stove top. You can also make this in a cast iron frying pan. I would just cut pieces directly from the frittata in the pan in this case and not try to slide it out of the pan.

  • Nick

    This looks awesome, but the best part about it is Mrs. L’s comment. Elise, I think you ought to rename the recipe “Hakuna Matata Ricotta Frittata.”

  • Claire

    Deeeeelightful! A total savior for my lack-of-planning Saturday brunch – made with tiny summer squash and fresh chives.

  • foodcentric momma

    This was soooooo good & easy. I had to substitute feta for ricotta because I didn’t have it on hand. Thank you for the recipe. I got to use up my vegetables & herbs from my CSA.

  • Sherihan

    What really caught my eye here was the addition of ricotta cheese so I made this today for dinner with Parmesan steak fries on the side. I replaced the zucchini with asparagus because that’s all I had at the time. Chopped some red & green bell peppers with it, used dried basil and thyme and I used white cheddar instead of Parmesan. It turned out delicious! My husband who is not a big veggie lover and never fond of vegetarian meals took a bite of this and said “THAT’S REALLY GOOD” so that speaks for itself :D

  • Sara's Mommy

    A lot of opportunity for variations with this recipe. I added 2 more eggs, spinach, juliet tomatoes, less parmesean cheese in it and more on top…really good. Feed 5 with leftovers for the morning. Nutritious breakfast too- thanks!

  • NatalieOH

    This recipe was fantastic. I added a small chopped onion to it and everyone loved it. With or without onion this was so yummy and will be enjoyed for a long time!

  • Nina

    can i use cottage cheese instead of ricotta cheese?

    Maybe. I haven’t tried it with cottage cheese. If you try it, please let us know how it turns out for you. ~Elise