Sylvia’s Zucchini & Basil Frittata

Sylvia's Zucchini Frittata

Zucchini heralds the coming of Summer with brilliant bright deep-yellow flowers a magnet for bees who just love spending time in the early morning gathering their pollen and nectar for the hive. I love watching them! 🙂 But back to the kitchen! Here is my delicious Summer Zucchini and Basil Frittata in all its golden glory. The recipe I share here has been a favourite for many years for simple lunches when working in the garden, for supper or impromptu visits from friends. Something I can quickly whip up in an instant and accompany with freshly picked salad leaves from the garden not only in summer but autumn too. How fresh is that? How good it is for you too!  Accompany with a glass of something cool, try Pinot Grigio, Riesling, Sauvignon Blanc, or experiment with Pinot Blanc, Fiano or Vermentino.
Taste. Experiment. Enjoy! Sylvia xx


5 fresh free range eggs
200g-250g fresh zucchini
1 clove garlic finely chopped (optional, but garlic is good!)
20g-40g freshly grated Pecorino (or other finely grated cheese)
Salt and freshly ground black pepper
1 teaspoon grated lemon zest (optional)
About 2-3 Tablespoons fresh basil leaves finely shredded/sliced (in season) or parsley
Olive oil
Garnish: zucchini flowers cut into quarters, if you are lucky enough to have them, or use extra basil or parsley

Preheat oven 200°C

  • Slice the zucchini in half lengthwise then slice into approx. 1cm thick diagonal slices. Set aside.
  • Heat about one tablespoon olive oil in a non-stick frypan on medium heat. Add the zucchini slices, stir to coat in the oil. Add the chopped garlic and fry till zucchini is golden brown. Add about one tablespoon shredded basil or parsley leaves. Stir and remove from the heat. Set aside.
  • Break eggs into a bowl. Whisk in a little salt, pepper and freshly grated lemon zest if using. Add the cooked zucchini, most of the remaining shredded basil or parsley and half the Pecorino.
  • Heat one tablespoon olive oil in an oven/grill proof frypan (18-20cm base diameter with approx. 2cm sides), on medium-high heat. Coat pan with the olive oil then add the egg and zucchini mixture. Lower the heat.
  • Cook until eggs begin to set but are still moist. Gently loosen the sides of the egg mixture with a spatula.
  • Scatter over remaining basil or parsley, Pecorino and zucchini flowers if using. Place the frypan in the oven or under the grill for about 5-10 minutes or until the frittata is light golden and puffed (as photo above).
  • Remove from oven or grill. Set aside to rest on a cooling rack for a minute or two to allow the frittata to contract and loosen itself from the frypan.
  • Cut frittata into wedges and serve with a freshly dressed summer salad and crunchy ciabatta or sourdough bread to dip into extra virgin olive oil. Easy! Summer in a pan. Buon appetito!
    Sylvia xx

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