In Italy, zucchini frittatas are called Frittata di Zucchini or Frittata di Zucchine. Both are acceptable, but the latter is preferred. And these delicious marvels can be made either on the stovetop in a frying pan or in the oven (al forno).

My Italian nonna always made her famous Frittata di Zucchine in the oven. So that’s how I learned how to make it.

I think she chose the oven method of preparation because we all loved her frittata so much, she had to make it in a pan too big for the stovetop.

Zucchini di Frittata cut into squares for an appetizer

Why You’ll Love Frittata di Zucchine

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Delicious & Easy

Frittata di Zucchine al Forno is not only delicious, it’s also so easy to make—una ricetta facile! As opposed to the stovetop–frying pan method, once your frittata goes in the oven, you don’t have to watch it.

BLD+ Friendly

Like Frittata di Pasta, this Zucchini Frittata makes a great breakfast, lunch, dinner, snack, or appetizer. No matter when I serve it, my guests always rave about it!

Perfect for Potluck

I’ve made this Italian recipe for two potlucks this week. It’s perfect because it can be served hot or cold, or any temperature in between. It always gets gobbled up—and I get to think of my nonna while I’m cooking.

Frittata di Zucchine Ingredients and Substitutions

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My nonna always stressed the importance of quality ingredients. After 30 years of preparing this family recipe, I have a few pointers I’d like to share.

Zucchini

If you have a garden full of zucchini, use them!

If I’m purchasing zucchini, I prefer the thinner ones, and I slice them in rounds. If the zucchini are larger, I slice them in half-moons, or even quarters depending on the size.

My family always uses zucchini, but really any squash will work for this Frittata di Zucchine al Forno recipe.

Bisquick

This is NOT a sponsored post. And I know they didn’t have Bisquick in the old country. But my grandmother used it as a shortcut, and since it works, I’m not fixing it.

Parmesan Cheese

Ever since my first visit to Bologna, I always splurge on Parmigiano Reggiano. The real deal gives the frittata an undeniably authentic flavor.

Mozzarella

The first time I made Frittata di Zucchini I used part-skim mozzarella trying to keep the calories down. My nonna tasted the difference right away, and I haven’t made that mistake since.

Also, taste your cheese. If it is bland, sprinkle it with a little salt.

Frittata di Zucchine al Forno Recipe

Ingredients

10 large eggs 
½ cup extra virgin olive oil 
1 teaspoon kosher salt 
½ teaspoon black pepper 
1 cup Bisquick
1 cup grated parmesan cheese
1 cup minced onions
1½ tablespoons chopped parsley
6 cups zucchini, sliced thin (see note above)
1 lb. whole milk mozzarella, diced small

Instructions

1. Preheat convection oven to 300°. If you don’t have a convection setting, use 325°.

2. Beat the eggs in a medium bowl.

Beginning the Frittata di Zucchini recipe by beating the eggs.

3. Whisk the olive oil and salt and pepper into the beaten eggs.

4. Add the Bisquick to a large bowl, then slowly add the egg mixture to the Bisquick while whisking.

Pouring the egg mixture into dry ingredients while whisking

5. When thoroughly combined, fold in the parmesan cheese, onions, and parsley, retaining a pinch of parsley for the top of the frittata.

6. Brush a 9” x 13” glass pan (or similar) with a bit of olive oil.

7. Layer the bottom of the pan with zucchini slices (use about 2 cups).

8. Sprinkle approximately 1 cup of mozzarella over the zucchini.

9. Gently pour approximately 2 cups of the egg mixture evenly over the mozzarella and zucchini.

10. Gently pat down to submerge the cheese and zucchini.

11. Repeat the process until you run out of ingredients.

12. Lightly tap down any ingredients at the surface of your frittata-to-be with a knife until all the ingredients are covered by the egg mixture. The ingredients don’t need to be fully submerged, but they should at least have a thin layer of egg mixture over them.

13. Cook for 30 minutes. Rotate pan 180° and cook for another 15 minutes until the top of your frittata is golden brown and the egg mixture is cooked through.

14. Let your zucchini frittata rest for at least 15 minutes before serving.

Serving Frittata di Zucchine 

As I’ve said, you can serve Zucchini Frittata any time of day at any temperature.

Zucchini di frittata al forno straight from the oven

Cutting the Frittata

For appetizers, I cut my frittata into either 24 or 32 pieces, depending on what else will be served and how many people I am serving.

The short side of the pan I always cut in 4s. Then along the long side, I decide whether I want anything from bite-sized pieces to large-enough-for-an-entrée size.

Pro tip: Make sure you use a sharp knife and cut all the way through. Also, the cooler the frittata, the easier it is to cut.

Side Dishes

Serve frittatas like you would a quiche. As a breakfast or a snack, you don’t need to accompany it with a side dish. As a lunch or dinner, I usually serve a green salad on the side.

Make Ahead

I often make my Frittata di Zucchini the day before I intend to serve it, and I store it in the refrigerator covered in plastic wrap. It is so much easier to cut when it is cold.

Place your pieces on a serving plate and serve them cool or at room temperature. You can also microwave the frittata if you prefer it warm. Start at 30-second intervals; it will not need a lot of nuking.