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Zucchini Frittata

Zucchini Frittata

Try this easy recipe for zucchini frittata, even tastier when prepared with parmesan cheese: the perfect dish if you're planning a brunch or a quick meal.

29 June, 2014
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Dietary Consideration

serves for


total time

0 HR 30 MIN


2, sliced
1 clove, finely chopped
1 tbsp fresh, chopped
Olive oil
2 tbsp
50 ml, at least 30% fat
Parmesan cheese
50 g, grated


Mix together the courgette, garlic and thyme and fry in hot oil for 2-3 minutes.

Season with salt and ground black pepper and drain the resulting liquid.

Beat the eggs with the cream and season with salt and ground black pepper.

Add to the courgette mixture in the pan, cover and leave to solidify for 8-10 minutes.

Turn the frittata using a large plate, sprinkle with Parmesan cheese, cover and bake for a further 3-5 minutes.

Cut into squares and serve.

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