Directions
Preheat the oven to 400°F. Heat oil in a 9 or 10-inch cast-iron or other broiler-proof skillet over medium-high.
Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.
Meanwhile, reserve 2 tablespoons cheese and set aside. Whisk together the remaining cheese, eggs, salt, pepper, and paprika.
Pour the egg mixture over vegetables in skillet, and cook, stirring gently, until eggs just begin to set around the edges, about 1 minute. Transfer skillet to the oven, and bake until edges are set but the center is still slightly loose 5 to 6 minutes.
Increase oven temperature to broil, and broil until center is set and the top is lightly browned about 2 minutes. Serve topped with reserved Parmesan and parsley.
Zucchini Frittata Recipe Variations
Add meat: Stir cubed ham or cooked, crumbled bacon into the zucchini and onion mixture once the vegetables are cooked.
Switch up the cheese: Instead of Parmesan, use another hard cheese like pecorino or asiago. Or try gouda or cheddar.
Use a different herb: Instead of garnishing the frittata with parsley, use chives, cilantro, or basil instead. While you’re at it, add 1/4 cup of the chopped herb to the egg mixture before pouring it into the pan.
Make it richer: Adding 1/2 cup full-fat dairy to the eggs before pouring them into the pan. This will make the frittata fluffier and creamier. You could use heavy cream, half-and-half, buttermilk, whole milk, plain regular or Greek yogurt, sour cream, or creme fraiche. Don’t be tempted to use non-fat or low-fat dairy though. The fat is key in boosting the frittata’s flavor and texture.
Play with the veggies: Use half as much zucchini and add other veggies such as chopped broccoli, spinach or other leafy greens, summer squash, bell peppers, mushrooms, or winter squash. (Or swap out the zucchini altogether in favor of other veg.) The vegetables need to be cooked before the egg mixture hits the pan. So either cook them with the onion in the pan. Or, if they’re denser, like butternut squash, cook them ahead of time. Frittatas are also an excellent dish for using up leftover cooked vegetables.
Flavor the eggs: Whisk a tablespoon or two of harissa paste or Thai chili paste into the eggs.
