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Zucchini Basil Frittata

When I come across a great deal, whether it’s food, clothing, shoes, toiletries (did I mention shoes?), I end up purchasing WAYY more than I need.  It’s no longer a “great deal” at that point.  I know this.  Nonetheless, it’s one of my greatest joys in life so please don’t take that away from me ;).  As you may have noticed, there are plenty of zucchinis to be had this time of the year.  Just about every stand at the Farmers Market that I go to every Saturday morning sells them for around $3 per basket of 3 or 5 if they are really generous. While I can’t stock up like I would toilet paper, more than our fair share have been “mysteriously” dropping into my basket lately.

One of these days, we would like to grow our own zucchini.  But apparently they attract the notorious squash vine borer (have you seen pictures? Wow..), which I am clearly not ready for.  I know I know….insects are to be expected but still.  This one in particular’s a bit much.  One of these days…  In the meanwhile, we are waiting patiently for our tomatoes to grow some legitimate leaves.  Notice how they’re all clumped together?  Let’s just call it a rookie mistake, but we are looking forward to separating them and spacing them out soon.  They are incredibly precious to us right now as they’re the only seeds that sprouted in our first garden.


Earlier this week I made a zucchini basil frittata for dinner.  Breakfast for dinner was what I wanted more than anything.  The recipe comes from the William Sonoma’s Bride and Groom Cookbook that I received as as gift from my sister-in-law when we first got married.  That was 6 years ago.  Back then I did not cook nor did I have any desire to.  Thus, this beautiful cookbook has been neglected all these years.  The frittata is the very first recipe I’ve tried from the book, and I can tell it’s going to quickly become one of our go-to dishes on lazy days.

With just 5 ingredients and 30 minutes of prep time, this zucchini basil frittata can be made any time of the day w/o any fuss.

To prepare the zucchini: wash, cut off the ends, and cut into long narrow sticks.  I used my handy dandy mandoline.  If you don’t own one, do try your best to cut them into equal-sized sticks to ensure faster and even cooking.  I used 2 diff. colors bc it’s prettier that way ;).

Zucchini Basil Frittata

Heat the olive oil in an 8-in nonstick, ovenproof frying pan over medium heat.  I emphasize 8-in as it creates the most perfect thickness.  If you have a cast iron skillet, I would use it as I hear that the frittata tends to stick less to the bottom.  I, unfortunately, do not own a nonstick pan that can be transferred to the oven, so I had to make do with my copper stainless steel pan (I was so set on making this frittata).  It was a bit challenging removing the frittata from the pan, but we managed to do so w/o harming its integrity.  Note to self:  be on the lookout for a great deal on an 8-in cast iron skillet ;).

Sauté the zucchini for 1-2 min and season w/salt and pepper.  Stir in the ricotta and basil, and pour in the eggs that have been beaten and seasoned lightly with salt.

Zucchini Basil Frittata

Place pan in the oven and bake at 350°F for about 8-12 min, until the frittata has risen and is set.

Simple, right?  I love ricotta cheese but was skeptical of its use as the primary cheese.  I’m used to the bolder flavors of parmesan or cheddar.  However, it added the perfect amount of creaminess without being too overpowering.  The zucchini and basil are truly the stars of this dish.  Serve with a dollop of sriracha (or ketchup if you are not into the bold flavor of the rooster sauce) and crusty bread, salad, fruit, or what have you, and you’ve got yourself a humble, cozy meal.Zucchini basil frittata

5 from 2 votes

Zucchini Basil Frittata

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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  • 5 eggs
  • kosher salt and pepper
  • 2 medium zucchini
  • 1 Tbs olive oil
  • 1/3 cup ricotta cheese
  • 1/2 cup torn basil leaves


  • Preheat oven to 350°F.
  • Beat eggs in a bowl with a fork until well blended. Season with salt.
  • Prepare zucchini: trim off the ends and cut into long, narrow, equal-sized matchsticks.
  • Heat olive oil in an 8-in nonstick, ovenproof frying pan over medium heat. Sauté for 1-2 min and season lightly with salt and pepper. Stir in ricotta and basil, and pour in the eggs. Reduce heat to low and stir for 1 min. Place pan in the oven and bake for about 8-12 min, or until frittata is set.
  • Remove from pan and serve warm or cold.
Like this recipe? Rate and comment below!

Recipe from Bride and Groom Cookbook

Hope you have a wonderful weekend!  I’m traveling today to visit one of my college be sties.  I look forward to unplugging and enjoying great company ;).  I can’t wait!!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. Can’t wait to try this. My plants are full with small zucchini. Thanks for sharing this during Our Little Family Adventure’s Iron Chef Brunch Cook Off. Readers will be voting for their favorite recipes through Thursday night. A winner will be announced Friday.

  2. Perfect way to use up some summer produce! Thanks for linking up to All My Bloggy Friends – I can’t wait to see what you share this week!

  3. Yes! Something else to do with all my zucchini! If you ever grow your own – be prepared for an overabundance.
    Thank you for sharing on Foodie Friday

  4. Thanks so much for such a timely recipe. Did you see my co-host’s post. She is bursting at the seams with zucchini. Thanks so much for sharing your frittata with us on foodie friday.

  5. This looks amazing Min! Frittatas are called “tortillas” here in Argentina, and we eat them very often, but i’ve never tried it with zucchini! thanks for this great idea!! How did your trip to Alanta go? Hope you had fun re-uniting with your ex-classmates! Btw, how cool isit that you are growing your own veggies?!!! Hope the insects don’t do any harm!

    sending lots of love your way,

    1. Hi, Felicia! So then what do you call the actual tortillas? I had an amazing weekend, and I miss them terribly. I know..I hope the insects have mercy and play nice 😉

  6. Min, this looks wonderful! Basil is one of my favorite herbs. I have had a few basil plants and they always do really well and then they just die off. Now zucchini, I’ve never tried growing that. However, when I was a kid, my dad had a pretty good sized garden. I remember he grew squash in it! I’ve pinned this!

    1. Hi Julie,
      Yes I’ve def killed many many basil plants. I think I’m finally getting the hang of it, though. As for the zucchini, I keep hoping that someone I know will grow and share them with me ;). Thank you for pinning!

  7. I am also a complete sucker for ‘great deals’, especially (in fact, mostly) with food. I then end up with all this produce that I feel obliged to use so I don’t ‘waste’ the ‘great deal’ and it all ends up feeling quite stressful!! This frittata looks like the perfect way to manage a zucchini ‘deal’ overdose 🙂

    1. Haha! Yes yes, I know exactly what you mean. It sure is added stress. I think Tim is officially tired of zucchini.

  8. I feel the same way about deals – i almost had a heart attack when I bought 2lbs of blueberries for $2. frittata is my goto meal when im lazy but never tried with ricotta before. nice idea