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Zucchini and Onion Frittata

July 30, 2010

Zucchinis are in full force everywhere, except my garden.  The extreme heat this month of July has done its damage in my garden and I have lost them all.  Fortunately I have a friend that always shares, and all the markets have a wonderful supply.  I make this frittata for dinner as well as brunch.  Zucchinis are such a wonderful vegetable since the many different ways you use it brings so many variations to its flavor.  For the frittata I like to cook the zucchini and onion a bit longer to bring out the sweetness of both vegetables but if you prefer just stop cooking them as soon as they are tender.  I have never made it when they still had a lot of crunch in the vegetables but that might be interesting too.

Zucchini and Onion Frittata


  • 5-6 Medium Zucchini (thinly sliced)
  • 2 Medium Onions (thinly sliced)
  • 1/2 – 3/4 C. Parmesan Cheese (shaved or grated)
  •  T. Butter
  • 2 T. Olive Oil
  • Salt and Freshly Ground Pepper
  • 5-6 Eggs
  • 2 T. Milk
  • Broiled Tomato and Basil for Garnish


  1. Wash and thinly slice the zucchini
  2. Slice the onions (or chop)
  3. Melt the butter and oil in a large ovenproof skillet over medium high heat
  4. Add the zucchini and onions and saute about 15 minutes or until the onion is tender (I prefer to cook them longer until they are carmelized for a sweeter flavor)*
  5. Remove from heat and stir in the parmesan cheese
  6. Preheat the oven to 350 degrees
  7. Whisk the eggs, milk and salt until well blended and pour over the vegetables
  8. Bake for about 15 minutes or until set
  9. Turn to Broil and broil about 1-2 minutes
  10. Serve on warmed plates and garnish with broiled tomato and fresh basil

* Cooked to a crunchy stage

* Cooked to a tender stage

*Cooked to a carmelized stage after adding the Parmesan

(Serves 2-4)

4 Comments leave one →
  1. August 3, 2010 16:36

    I made this last night and it was delicious!
    Thanks for the inspiration. Danielle is thinking of some other vegetables to put in a frittata.

    • August 4, 2010 01:19

      Glad that you enjoyed the Frittata. Any vegetable will do. A great dinner with some leftover vegetables from the evening before. Mushrooms are one of my favorites.

  2. July 31, 2010 15:56

    Wow. The cheese really makes this dish look spectacular!

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