Zucchini Herb and Pancetta Frittata (Printable)

Savory Italian frittata with tender zucchini, fresh herbs, and crispy pancetta. Ready in 35 minutes for brunch or dinner.

# What You Need:

→ Vegetables

01 - 2 medium zucchini, thinly sliced
02 - 1 small yellow onion, finely chopped

→ Meats

03 - 3.5 oz pancetta, diced

→ Eggs and Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 2 tbsp olive oil

→ Fresh Herbs

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh basil, chopped
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

→ Seasoning

11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper

# How To Make It:

01 - Preheat your oven to 350°F, positioning a rack in the middle.
02 - Heat 1 tablespoon olive oil in a 9-inch oven-safe nonstick skillet over medium heat. Add pancetta and cook for 3–4 minutes, stirring, until crisp. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
03 - Add the remaining 1 tablespoon olive oil, zucchini, and onion. Sauté for 5–6 minutes until the vegetables are soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, herbs, salt, and pepper.
05 - Stir the cooked pancetta into the zucchini-onion mixture. Pour the egg mixture evenly over the vegetables and pancetta in the skillet.
06 - Cook on the stovetop for 2–3 minutes until the edges begin to set.
07 - Transfer the skillet to the oven. Bake for 10–12 minutes, or until the frittata is puffed and just set in the center.
08 - Let cool for a few minutes, then slice into wedges and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • A frittata looks impressive but comes together in under 40 minutes with minimal hands on time
  • The pancetta fat does double duty, cooking the vegetables and infusing every bite with savory depth
  • This recipe uses up that summer zucchini glut in a way that actually makes you excited for more zucchini
02 -
  • Do not overbake or the eggs will become rubbery and dry
  • Use an oven safe skillet with a stay cool handle or wrap the handle in foil to prevent burns
  • The frittata will deflate slightly as it cools, which is completely normal
03 -
  • Pat the zucchini dry with paper towels after slicing if it seems especially watery
  • Grate your own Parmesan instead of using pre grated for better melting and flavor

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