Zucchini Frittata Recipe (With Onion and Garlic)
This zucchini frittata recipe is a practical, skillet-friendly breakfast or light meal made with sautéed vegetables and herbs. You’ll cook onion, garlic, and zucchini first, then finish with fresh basil, parsley, and grated Parmesan so it sets gently over low heat. In the how-to section, keep the pan from getting too hot so the center cooks through without drying out.
Ingredients
Ingredients
Step-by-Step Method
Prep the vegetables
Dice the onion, mince the garlic, and grate or thinly slice the zucchini. If the zucchini is very wet, squeeze out a little moisture.
Sauté onion and garlic
Heat the olive oil in a nonstick skillet over medium heat. Cook the onion for 3–4 minutes until softened, then stir in the garlic for 30–60 seconds until fragrant.
Cook the zucchini
Add the zucchini to the pan. Season with salt and black pepper. Cook for 5–7 minutes, stirring now and then, until it releases moisture and most of it cooks off.
Add herbs and Parmesan
Lower the heat. Stir in the basil and parsley for about 30 seconds, then sprinkle in the grated Parmesan.
Set the frittata
Spread everything into an even layer. Cook on low heat for 3–5 minutes until the edges look set. Keep the heat gentle so it cooks through without burning.
Rest and serve
Turn off the heat and let it sit for 2 minutes. Slice and serve warm; add a little extra herb on top if you like.