Name: Zucchini & Roasted Tomato Frittata with Goat Cheese
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Yield: 6-8 Servings
Ingredients: For the Roasted Tomatoes; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Pinch of salt; Pinch of sugar; 2 medium zucchini; 1 teaspoon kosher salt; 1 tablespoon olive oil; 1 small shallot, minced; ¾ teaspoon ground cumin; Pinch chili flakes; 2 cloves garlic, finely sliced; Zest of 1 lemon, preferably unwaxed or organic; ¼ cup fresh basil, cut into slender ribbons (julienne); 1 cup panko; ½ cup fine dry breadcrumbs; 1 tablespoon all-purpose flour; ½ cup pecans, toasted and finely chopped; ½ teaspoon kosher salt; ¼ teaspoon cracked black pepper; 1 teaspoon dried oregano; ¼ cup finely grated parmesan + 2 tbsp extra for sealing crust; 2 large eggs, divided, 1 separated; 3 tablespoons olive oil; 2 tablespoons melted butter; 5 large eggs; ¾ cup ricotta, well strained; 2 tablespoons whole milk; 2 tablespoons heavy cream; ¼ cup finely grated parmesan

Zucchini & Roasted Tomato Frittata with Goat Cheese

Author: Mary DiSomma

Pesto is pure magic to me. It is so quick and easy to make and it just tastes so good. Those nights when I'm scratching my head wondering what I can pull together in 30 minutes or less for dinner, it’s pesto to the rescue. It pairs amazingly well with pretty much any pasta dish you can think of—especially my simple and delicious Easy Burrata Pasta with Sun-Dried Tomato Pesto recipe, made with this very pesto.

It’s a little bit of an unconventional pesto, but I promise you it’s going to have a solid place in your recipe box after one little taste. Thanks to my husband Billy’s obsession with sun-dried tomatoes, they found their way into my pesto. It's a delicious twist on the original without any extra-complicated steps. Could it get any better?

Zucchini & Roasted Tomato Frittata with Goat Cheese

Ingredient Tips

Toss the ribbons with a bit of kosher salt and let them rest. You'll actually see the water collecting in the bowl as the salt draws it out. After about 15 minutes, gently squeeze the ribbons between your hands, then pat them dry with paper towels before cooking. When you start cooking, you’ll notice I do the same thing with the tomatoes, too. When you’re making anything with eggs, it’s worth removing excess moisture from veggies with high moisture content. Yes, it’s an extra step. It’s worth it!

Preparation + Preservation Tips

A perfectly baked zucchini frittata should look puffed around the edges but still have a little wobble in the center. If you gently shake the pan, the middle should jiggle a little—just make sure it doesn’t still look like liquid. You can also insert a thin knife into the center to test it. The knife should come out mostly clean with no runny egg stuck to it. Remember that your frittata will continue cooking as it rests. Don't be tempted to overbake it. Letting it cool in the pan gives the eggs time to finish setting. Trust me!

Every soggy frittata can be traced back to excess moisture. For the best results, salt and thoroughly dry the zucchini ribbons, drain tomatoes before layering, use well-strained ricotta cheese, and don’t skip pre-baking the crust. Make sure you allow the finished frittata to rest before slicing. If you’ve done all this and your frittata still turns out soggy, you can try leaving it in the oven for a few more minutes to allow excess moisture to evaporate. Just keep an eye on it so it doesn’t burn!

I like to make this recipe the day before serving since the flavors continue to develop overnight. Once the frittata is completely cooled, cover the pan and refrigerate. Remove the pan from the refrigerator about 30 minutes before serving so it has time to come to room temperature. Add any fresh garnishes just before serving for the prettiest color and the yummiest flavor.

Leftover zucchini frittata keeps beautifully in the refrigerator for up to four days. Store slices in an airtight container. You can enjoy them cold, at room temperature, or reheated in a low oven. You can also freeze individual slices if you like. Wrap each piece tightly in plastic wrap, then store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating. The crust may soften slightly after freezing, but they still taste the same!

Extra Tips

If you like eggs and zucchini, try my scrambled eggs—they're so easy:

Scrambled Eggs with Zucchini➝

If you like eggs and zucchini, try my scrambled eggs—they're so easy:

Scrambled Eggs with Zucchini➝

You may also like my baked tortellini strata, a recipe that pairs well with this frittata:

Baked Tortellini Strata➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!