Zucchini Ricotta Frittata

Quick and EASY Zucchini Frittata! Made with eggs, ricotta and Parmesan cheeses, zucchini, basil and thyme.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3 to 4


  • 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
  • 3 Tbsp extra virgin olive oil
  • 2 small zucchini, or one larger one, sliced into thin rounds (about 3/4 pound)


1 Make the egg mixture: Whisk the eggs in a medium bowl. Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.

2 Sauté the zucchini slices: 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 the pan from heat.

Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.

3 Pour egg mixture into pan and cook: Over medium heat, reheat the skillet until the oil in the pan is hot. 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 and zucchini mixture into the pan.

Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the cooked edges from the pan as the eggs cook.

Continue to cook for 3 to 4 minutes longer, or until the bottom is golden brown and the top is beginning to set. It will still be slightly runny in the middle.

4 Finish under the broiler: 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.

Keep the oven door slightly open if you want and 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. Slide the frittata from the plate back into the skillet. Let cook for a couple of minutes more until the bottom browns. Let rest in the pan for 2 to 3 minutes to allow it to set.)

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

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  • Donna @ What the Dog Ate

    This looks yummy, and I love the name of the recipe. Zucchini, ricotta, frittata. Say that fast three times. :)

  • Nina

    can i use cottage cheese instead of ricotta cheese?

  • 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!

  • 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!

  • 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

  • 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.

  • Claire

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

  • 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.

  • 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.

  • 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!!

  • Lydz

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

  • 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.

  • 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!

  • 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…

  • Aiesha

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

  • judy

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


  • 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!

  • Kathy

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

  • 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.

  • Wynne

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

  • 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.

  • 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.

  • jennbecluv

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

  • 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!