Zucchini Frittata with Provola

Name: Zucchini Frittata with Provola
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Zucchini 5.8 cups; Red onions 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Eggs 3; Grana Padano PDO cheese 1.1 oz; Breadcrumbs 0.5 oz; Smoked provola cheese 4.3 oz; Basil to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Fernanda Nicotra

When you're craving something easy yet kinda special, this zucchini frittata with provola is just perfect. In Italy, there are endless ways to make a classic Italian frittata, but adding tender zucchini and melty provola cheese really really makes it different. The best part? No need to flip it! Just bake it in the oven, and you'll have a moist center with a golden edge. Start by cooking the zucchini with onions, a sprinkle of salt, and a good splash of olive oil. This softens the veggies and enhances a sweet flavor that pairs perfectly with the smoky provola. And the cheese? Super gooey. It pulls everything together for a flavor-packed bite every time.

In Italy, this provola frittata is enjoyed as a main dish or sliced up as an appetizer. Pretty much. Compared to typical veggie omelets, the zucchini and provola frittata feels more satisfying, thanks to how the provola melts into the eggs, making everything extra creamy. In southern Italy, adding smoked cheese is a regional twist that sets this version apart. Thing is, it’s often served at room temperature on a buffet table, tasting just as fresh as when it’s hot. Pair it with a salad or crusty bread, and because it’s a baked zucchini frittata, it maintains its soft texture beautifully. The best part? You don’t need anything fancy—just a few eggs, some veggies, and that good, melty cheese. I gotta say, this easy frittata recipe showcases how Italian food can be simple yet really tasty. So whether you're hosting friends or just enjoying a quiet meal, this dish hits the spot every time. Seriously good.

How to prepare Zucchini Frittata with Provola

To make the zucchini frittata with provola, first wash the zucchini and trim the ends. Slice them into rounds not too thin 1 and transfer them to a bowl. Finely chop the onion 2 and add it to the zucchini 3.

Season with salt, oil 4 and pepper 5, then mix well 6.

Arrange them on a baking sheet lined with parchment paper 7 and spread them out so they don't overlap too much 8. Bake in a preheated conventional oven at 356°F for 15 minutes, then remove from the oven and let them cool slightly 9.

Transfer them to a bowl and add the eggs 10; stir to combine and add the grated cheese 11 and the breadcrumbs 12. Mix well until you obtain a homogeneous mixture.

Pour half of the mixture into an 8-inch pan lined with parchment paper 13, arrange the slices of smoked provola on top 14 and add the remaining mixture 15.

Level the surface with the back of a spoon 16 and bake in a preheated convection oven at 392°F for 35 minutes. When the frittata is nicely golden, remove it from the oven 17, transfer it to a plate and serve 18.