Zucchini and Tomato Fritatta


  • 2 medium zucchini, thinly sliced
  • 1 1/2 Tablespoons oil
  • 1 cup cottage or ricotta cheese
  • 5 eggs
  • 1/4 cup Parmesan cheese, finely grated, plus more for the top of the fritatta
  • 1/4 cup flour
  • 34 tomatoes, sliced
  • 1 garlic clove, minced
  • 1/4 cup mozzarella cheese, grated
  • 1 Tablespoon fresh parsley, minced
  • salt, pepper


  1. Preheat the oven to 375 degrees. Brush a 9 inch round pie plate with 1/2 Tablespoon oil.
  2. Heat 1/2 Tablespoon of olive oil in a skillet. Add the sliced zucchini and cook for about 3 minutes, seasoning the zucchini with salt and pepper. The zucchini should still be a vibrant green color, but should have softened a bit. Set aside to cool a bit.
  3. Meanwhile in a medium bowl, whisk the eggs. Add the cottage cheese, Parmesan cheese, 1/4 teaspoon salt, black pepper, flour and 1/2 Tablespoon fresh minced parsley. Mix to combine.
  4. Add the slightly cooled off zucchini to the cheese and egg mixture. Pour the mixture into the prepared pie plate and even it out.
  5. Sprinkle the Mozzarella cheese on top of the frittata and shred a little bit more Parmesan on top of it as well.
  6. In the same skillet that you used for the zucchini, heat another 1/2 Tablespoon of oil, and add the sliced tomatoes and 1 minced garlic clove, seasoning with salt and pepper. Cook for only a minute, just until the garlic is fragrant and the tomatoes release some of their liquid.
  7. Place the tomatoes in a circle on top of the cheese on the frittata, leaving the liquid behind.
  8. Sprinkle with a bit more fresh parsley. Bake in the preheated oven for 30-35 minutes, until the edges are golden brown and the fritatta is set.