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Frittata baked zucchini




Extra virgin olive oil

to taste

Black pepper

to taste

Iodized salt

to taste


5 sprigs


2 wedges

Semiskimmed milk

200 mL

Grated Parmesan cheese

40 grams

Ricotta cheese

250 grams


4 unit


5 unit

single courses from Italy

Frittata baked zucchini

Frittata baked zucchini

vegetarian with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Frittata baked zucchini

The omelet baked zucchini

Frittata baked zucchini step 1

step 1

Wash and dry the zucchini, then cut into thin slices.

Frittata baked zucchini step 2

step 2

Heat 2-3 tablespoons oil in a pan and add two chopped garlic cloves. At this point add the zucchini previously cut. Saute all for about 5 minutes, stirring occasionally.

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Frittata baked zucchini step 3

step 3

In a bowl beat the eggs. Aggiungeteil milk, cottage cheese, grated Parmesan cheese. Season with salt and pepper. Add the zucchini and chopped parsley. Mix well.

Frittata baked zucchini step 4

step 4

Line a baking sheet rotondadi about 25 cm in diameter with greaseproof paper. Pour the mixture into the pan of zucchini and eggs. Lafrittata Bake in preheated oven at 180 ° C for about 45-50 minutes.

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