Frittata di Zucchine (Italian Zucchini Slice)

An authentic Italian zucchini frittata that’s high in protein, packed with vegetables, and baked until golden for a budget-friendly, nutritious dinner.

Ingredients

• 3 medium zucchini (about 600g), grated
• 1 tsp salt (for draining zucchini)
• 6 large eggs
• 1 small onion, finely diced
• 2 cloves garlic, finely chopped (pantry staple)
• 60g grated Parmigiano Reggiano (or Grana Padano)
• 60g plain flour
• 1 tsp baking powder
• 2 tbsp extra virgin olive oil
• Black pepper, to taste
• 1 tbsp chopped parsley (optional, but classic)

Method

• 1

  Step 1: Drain the zucchini well

  Heat oven to **200°C (180°C fan)**. Grate zucchini, toss with **1 tsp salt**, then set in a colander for **10 minutes**. Squeeze out as much liquid as you can (use clean hands or a tea towel). *This is the difference between fluffy and soggy.*

• 2

  Step 2: Cook the onion (build flavour)

  Heat **1 tbsp olive oil** in a non-stick pan over **medium heat**. Add onion and cook **5–7 minutes** until soft and sweet, not browned. Add garlic and stir **30 seconds** until fragrant. Cool 2 minutes.

• 3

  Step 3: Make the batter

  In a bowl, whisk eggs with a good grind of black pepper. Stir in Parmesan, flour and baking powder until smooth. Fold in drained zucchini and the onion mixture until evenly combined.

• 4

  Step 4: Bake until golden and set

  Lightly oil a **20cm square** pan (or similar) with remaining **1 tbsp olive oil**. Scrape in mixture and smooth the top. Bake **25–30 minutes** until **golden**, **puffed**, and the centre springs back when pressed. Rest **10 minutes** before slicing (it finishes setting as it cools).

• 5

  Step 5: Serve

  Slice into squares. This is great warm, but also excellent at room temperature like many Italian frittate.

Tips

• **Authenticity note:** This is essentially a **baked zucchini frittata**—very Italian in spirit (simple, thrifty, vegetable-forward).
• **Cheaper cheese:** Use **Grana Padano** instead of Parmigiano Reggiano for a more budget-friendly option with similar flavour.
• **Extra veg (still Italian):** If you have them, add **grated carrot** or a handful of **peas**—but keep total grated veg to ~700g max or it won’t set well.
• **Gluten-free option:** Swap flour for **cornflour (cornstarch)** (use 40g) for a light set (texture slightly different but still tasty).
• **Make-ahead/storage:** Keeps **4 days** in the fridge. Reheat in oven **180°C for 8–10 min** or eat at room temp.
• **What to serve it with:** A simple **tomato salad** (tomatoes + olive oil + salt + pepper) or **leafy greens** makes it a complete dinner.

Nutrition (per serving, estimate)