Zucchini Herb Frittata

zucchini herb frittata

I’ve made this zucchini herb frittata for dinner yesterday, to be honest I don’t really like zucchini, I like the taste of cucumber than zucchini. So, normally I made zucchini for dessert or add something cheezy, for example; Zucchini cheddar cheese rice, Zucchini date muffin and Zucchini cake almond crumble. The word comes from Italian languageFrittata means “egg-cake”. It’s egg-based Italian dish similar to an omelette or quiche. For additional can be added with meat, cheese, pasta or vegetable.

I’m sure the ingredients for this recipe are easy to find, beside red rubin basil leaves. You can also use the normal green basil leaves. This zucchini herb frittata is perfect to serve as appetizer or side dish. But my husband ate this as main course, he ate all of them, nothing more left!. I’m happy when someone enjoy to eat everything I cooked or baked.

sliced zucchini  DSC01641

DSC01649  zucchini frittata


Zucchini Herb Frittata


  • 2 pieces (300g) zucchini
  • 2 tablespoons flour
  • 6 tablespoons olive oil
  • 1/2 teaspoon salt
  • a handful red rubin basil leaves, chopped
  • 4 sprig fresh thyme, chopped
  • 4 sage leaves, chopped
  • 4 eggs
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced


  1. Wash and slice zucchini. Coat with flour.
  2. Preheat oven 180°C/350°F.
  3. Heat olive oil in a pan, sauté the zucchini for 2-3 minutes, season with salt. Set aside.
  4. Beat the eggs, add herbs (basil, thyme and sage), pepper and garlic. Stir well.
  5. Grease baking dish with oil, pour the half of the egg-mixture, add zucchini, pour the rest of the egg-mixture.
  6. Bake for 30 minutes until light brown.


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