Sicilian-Style Zucchini Frittata
If you are craving a tasty, veggie-packed frittata, don’t miss this mouthwatering Sicilian-style zucchini frittata recipe for an easy, flavor-packed meal.
Zucchini Frittata is a light and versatile dish made with eggs and zucchini that is prepared globally. The version I’m going to share here can be called “Sicilian-Style Zucchini Frittata” as it is a simple recipe that has been prepared in my Sicilian friend’s family for generations.
This zucchini frittata can be served warm or at room temperature, and is often portioned into wedges or cubes for optimal presentation. It makes an excellent breakfast, appetizer, or brunch, depending on needs..
Sicilian-Style Zucchini Frittata Recipe
Zucchini Frittata Ingredients
- 2 medium zucchini
- 60 g Caciocavallo cheese (ca. 2 oz)
- 1 small onion
- 5-6 fresh basil leaves
- 4 tablespoons olive oil
- 4 tablespoons water
- 6 eggs
- Salt and pepper to taste
What is Caciocavallo and what cheese can I replace it with?
Caciocavallo is a traditional Italian cheese with a firm texture and mild taste. If you can’t find Caciocavallo in a grocery near your home, you can buy it online, or you can replace it with another cheese.
Based on its characteristics, three cheeses that can serve as substitutes for Caciocavallo in recipes are Provolone, Aged Provolone, and smoked Scamorza. These cheeses offer similar flavors and textures that can work well in various dishes. For an international Caciocavallo cheese substitute, consider using Gouda. Its nutty flavor and smooth texture can provide a similar profile in recipes calling for Caciocavallo. Parmesan cheese also works well in this recipe.
Tool You Will Need
For this recipe, I suggest using an oven-safe pan like this cast iron skillet 10 inch.
Why should I use an oven-safe pan when I make my zucchini frittata?
Using an oven-safe pan when making a frittata is highly recommended for a few important reasons:
Versatility: An oven-safe pan allows you to start the frittata on the stovetop to cook the ingredients like vegetables and then finish it in the oven to cook the eggs evenly. This two-step cooking method ensures that the frittata is cooked through without burning the bottom.
Even Cooking: By transferring the pan from the stovetop to the oven, the heat is evenly distributed around the frittata. This helps the eggs to set properly and cook gently without sticking to the pan or becoming overcooked on the bottom.
Texture and Appearance: Using an oven-safe pan can help you achieve a nicely browned and fluffy frittata with a pleasing texture. It allows for controlled cooking and browning, resulting in a visually appealing dish.
Convenience: With an oven-safe pan, you can seamlessly transition from stovetop to oven without the need to transfer the frittata to a different dish. This saves time and minimizes the risk of spills or messes during the transfer.
Safety: Oven-safe pans are designed to withstand high temperatures without warping or releasing harmful chemicals. This ensures that the pan remains safe to use in both the oven and on the stovetop, providing peace of mind during the cooking process.
Watch Italian Zucchini Frittata Video Recipe
How To Make Zucchini Frittata: Step-by-step Instructions
To make the frittata, wash and slice the zucchini (1), peel and slice the onion (2), grate the cheese (3) and chop the basil (4).
Heat olive oil in a 24 cm diameter (10 inch) oven-safe pan. Cook the onion over medium heat until lightly golden and soft (5).
Add zucchini with water and a pinch of salt to the pan. Cover and cook until just tender and lightly browned, approximately 8 to 10 minutes (6). If there is a lot of liquid from the zucchini, remove most of it with a spoon at this step.
In a bowl, whisk together eggs, cheese, basil, salt, and pepper to taste (7). Pour the egg mixture over the sautéed zucchini (8). Cook over medium heat for 4–5 minutes until the edges begin to set (9).
Now you can flip the frittata over using either a plate or spatula to cook the other side. Or, to make things easier, instead of flipping (let’s be honest, I always manage to break the frittata or the plate!), if you used an oven-safe pan, then just stick the whole thing in the oven to finish cooking: transfer the pan to the preheated oven at 180 °C (ca. 356 °F) and bake for 3–4 minutes (10), until set with a lightly golden top.
Allow to cool slightly before slicing (11).
Sicilian Zucchini Frittata Wine Pairing
Pairing Sicilian Zucchini Frittata with the right wine can enhance the dining experience by complementing the flavors of the dish. Here are some wine pairing suggestions for Sicilian Zucchini Frittata:
Red wines: Santa Margherita di Belice Rosso or Nero d’Avola.
White wine: Grillo.
These wines are local to the region and can offer a unique pairing experience.
How To Store Sicilian Zucchini Frittata
To store zucchini frittata in the fridge, let it cool completely at room temperature, then wrap it in plastic wrap or transfer it to an airtight container. Zucchini frittata can be kept in the refrigerator for a maximum of 2–3 days.
If you want to store it for a longer period, it is possible to freeze it. To do so, let it cool completely at room temperature, then cut it into slices or cubes and package it in freezer food bags. Zucchini frittata can be stored in the freezer for about 1–2 months.
To thaw it, simply transfer it from the freezer to the refrigerator the night before serving, or thaw it at room temperature for a couple of hours. Once thawed, it can be reheated in a pan or microwave oven until warm and crispy.
It is important to remember not to thaw and then refreeze the zucchini frittata, as this can compromise its quality and food safety. Additionally, it is recommended to consume it within 2–3 days of thawing to avoid bacterial growth and ensure freshness of flavor.
Sicilian-Style Zucchini Frittata
Equipment
- 24 cm cast iron skillet
Ingredients
- 2 medium zucchini
- 60 g Caciocavallo cheese (ca. 2 oz)
- 1 small onion
- 5-6 fresh basil leaves
- 4 tablespoons olive oil
- 4 tablespoons water
- 6 eggs
- Salt and pepper to taste
Instructions
- Wash and slice the zucchini, peel and slice the onion, chop the basil and grate the cheese.
- Preheat your oven to 180 °C (ca. 356 °F)
- Heat olive oil in a 24 cm diameter pan suitable for oven use. Cook the onion over medium heat until lightly golden and soft.
- Add zucchini with water and a pinch of salt to the pan. Cover and cook until just tender and lightly browned, approximately 8 to 10 minutes. If there is a lot of liquid from the zucchini, remove most of it with a spoon at this step.
- In a bowl, whisk together eggs, cheese, basil, salt, and pepper to taste.
- Pour the egg mixture over the sautéed zucchini. Cook over medium heat for 4–5 minutes until the edges begin to set.
- Transfer the pan to the preheated oven and bake for 3–4 minutes, until set with a lightly golden top.
- Allow to cool slightly before slicing.
