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?
Removing Excess Moisture from Zucchini Omelettes and Squash Frittattas
The biggest challenge when making an egg and zucchini frittata is moisture. Zucchini holds a surprising amount of water, and if you skip this step, that extra liquid will end up in your finished frittata. To avoid a soggy frittata, use a vegetable peeler or mandoline slicer to shave the zucchini into long ribbons. Stop once you reach the seeds. The seeds contain even more moisture than the zucchini flesh, so you’ll avoid the “core” for this recipe.
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!
The first layer in this oven frittata recipe is the crispy Parmesan crust.
One of my favorite parts of this recipe is the crust. Instead of baking the eggs directly in the pan, the filling sits inside a flavorful shell. This irresistible crust is made with panko, breadcrumbs, Parmesan, toasted pecans, herbs, and olive oil. YUM. After you press the crust firmly into the pan, you’ll parbake it. The extra time in the oven helps the crust stay crispy.
You can enjoy these roasted cherry tomatoes with other dishes too!
The roasted cherry tomatoes you’ll make in this recipe are super simple—and they’re delicious lots of other ways too. Try them with pasta, your favorite sandwich or panini, a rice or grain bowl, or piled on top of some crostini. Make sure to check out my recipe for Slow Roasted Oven-dried Tomatoes while you’re at it!
How do I know that the frittata is cooked through?
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!
What can I do if the frittata turns out soggy?
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!
How far in advance can I make the frittata?
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.
Does leftover frittata keep in the refrigerator, and can I freeze it?
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 Bites
If you like eggs and zucchini, try my scrambled eggs—they're so easy:
Try my shakshuka eggs if you're a big fan of summer squash:
You may also like my baked tortellini strata, a recipe that pairs well with this frittata:
Oven-Baked Zucchini Frittata Recipe with Roasted Tomatoes and Goat Cheese
This baked zucchini frittata combines tender zucchini, roasted cherry tomatoes, goat cheese, and basil in a Parmesan-pecan crust. Perfect for brunch, lunch, picnics, or easy entertaining.
Ingredients
Instructions
- Preheat the oven to 375 °F. Toss the tomatoes with the olive oil, salt, and sugar and roast them cut-side up for 25 to 30 minutes until wrinkled and soft. Transfer, cut-side down, to drain on a paper towel-lined plate and let them cool. Turn the oven down to 350 °F.
- Over a large bowl, shave the zucchini lengthwise into ribbons about ⅛ to ¼-inch thick, working each flat side, stopping at the seeded core, then flipping and repeating. Discard the seeded core.
- Toss the zucchini ribbons with salt and rest for 15 to 20 minutes to help release moisture. After resting, squeeze the ribbons gently but firmly between your palms and pat dry on a paper towel. There should be at least ¼ cup of residual liquid left in the bowl, which you can discard.
- In a clean large bowl, combine the panko, fine breadcrumbs, flour, pecans, salt, pepper, oregano and ¼ cup Parmesan.
- Whisk one whole egg with the olive oil and melted butter, then mix this into the breadcrumb mixture until everything is evenly moistened. Press the mixture very firmly into your greased 9-inch springform pan, going 1 to 2 inches up the side.
- Bake for 15 minutes at 350 °F until lightly golden. Whisk the separated egg white and brush it lightly over the surface of the crust. Sprinkle the remaining 2 tablespoons of Parmesan over the top. Return to the oven for 3 to 4 minutes until set. You can whisk any remaining egg white into your custard mixture in step 9.
- Now remove the crust from the oven and allow it to cool for a few minutes. Transfer the cooled crust to the freezer for 10 to 15 minutes.
- Heat a tablespoon of olive oil in a wide pan over medium heat. Add the shallot and cook until soft. Add the cumin, chili flakes, and garlic, and cook briefly to bloom the spices. Add zucchini and cook for 2 to 3 minutes, tossing frequently. Remove the pan from heat, fold in the lemon zest and basil, then spread everything out on a paper towel-lined tray or plate to take up any remaining moisture.
- Whisk the 5 whole eggs, plus the extra yolk, with the ricotta until mostly smooth. A few small lumps are okay. Add the milk, cream, Parmesan and pepper to form your custard.
- Evenly arrange half of the zucchini filling in the crust. Add half the custard, then distribute half the goat cheese and tomatoes. Repeat with remaining zucchini and custard, finishing with more tomatoes and goat cheese.
- With light drizzles of olive oil, toss the fresh breadcrumbs in a bowl until coated. Scatter them over the top of the frittata.
- Place on a rimmed baking sheet and bake at 350 °F for 35 to 40 minutes until just set—it should barely jiggle in the center. Let it rest in the pan at least 20 minutes before serving. Serve it with your favorite salad.
