Whether you call this a Three Cheese Zucchini Ricotta Frittata, or prefer to think of it as a crustless quiche, it’s full of savory, creamy vegetarian goodness either way!
What’s up with today’s Three Cheese Zucchini Ricotta Frittata? Well, you know how when you buy a container of ricotta for a recipe, you tend to end up with some left over and need to find a use for it? Recently I made that dilemma even worse for myself when my local produce market had a huge 3 lb container of their (most excellent) ricotta on sale for less than the 2 lb name brand… necessitating some creative uses for the excess after our original lasagna was done.
One great use for leftover ricotta is in frittata or quiche; it adds a different kind of creaminess and flavor to the final dish than the more traditional heavy cream. I’ve made a creamy delicious smoked salmon & avocado frittata with ricotta, I’ve made a beautiful spinach & tomato quiche with ricotta, and now… I’ve also made a three cheese zucchini frittata (or crustless quiche) with ricotta!
This one cooks up beautifully in a nice deep pie dish rather than in a cast iron skillet. So is it a frittata, or is it a crustless quiche? Either way, this Meatless Monday meal option is simply satisfying.
Three Cheese Zucchini Ricotta Frittata
Ingredients
5 large eggs
3/4 cup whole milk ricotta, divided
1/2 cup mozzarella, shredded
1 tsp oregano
1 tsp basil
1/2 tsp thyme
Sea salt, to taste
Black pepper, to taste
2 Tbsp olive oil
2 small-to-medium zucchini (about 20 oz total), thinly sliced
1/4 cup diced yellow onion
2 tsp minced garlic (about 4 small cloves)
1/4 cup shredded Parmesan
Directions
Preheat the oven to 375 degrees and spray the bottom of a deep pie plate with cooking spray. Thinly slice the zucchini, dice up your onion and garlic, and shred the mozzarella.
Heat olive oil in a large skillet over medium-high heat, then add the sliced zucchini and onion. Brown zucchini over medium-high heat for about 7 minutes, stirring occasionally. Add the garlic and saute briefly, then turn off the heat under the pan.
While the zucchini is cooking, whisk the eggs together with 1/2 cup of the ricotta, 1/2 cup shredded mozzarella, and the seasonings.
Layer the browned zucchini evenly into the bottom of the pie plate, then pour in the egg mixture.
Top everything evenly with shredded Parmesan, then add the last 1/4 cup of ricotta in dollops across the top of the frittata.
Bake at 375 degrees for 25-30 minutes, or until just set in the middle. Let cool slightly before slicing.
Note: Because of the water content of the zucchini, note that this will get a little soggier when reheating and is best enjoyed fresh out of the oven.
Ricotta frittata or crustless quiche, it’s all good
Using a pie plate does make this frittata resemble a crustless quiche, but as my late grandfather used to say: Call me anything you want, just don’t call me late for dinner! It’s never too late to enjoy a dish full of eggy goodness, which is as tasty & satisfying for a Meatless Monday dinner as it is for a savory Sunday brunch.
I’m glad I had leftover ricotta today, because this frittata was so darn tasty. The garlicky browned zucchini + the creamy ricotta & mozzarella + the savory seasonings? Perfectly delicious!
Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.
Three Cheese Zucchini Ricotta Frittata, printable recipe
Three Cheese Zucchini Ricotta Frittata
Equipment
Ingredients
- 5 large eggs
- 3/4 cup whole milk ricotta divided
- 1/2 cup mozzarella shredded
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- Sea salt to taste
- Black pepper to taste
- 2 Tbsp olive oil
- 2 small-to-medium zucchini about 20 oz total, thinly sliced
- 1/4 cup diced yellow onion
- 2 tsp minced garlic about 4 small cloves
- 1/4 cup shredded Parmesan
Instructions
- Preheat the oven to 375 degrees and spray the bottom of a deep pie plate with cooking spray. Thinly slice the zucchini, dice up your onion and garlic, and shred the mozzarella.
- Heat olive oil in a large skillet over medium-high heat, then add the sliced zucchini and onion. Brown zucchini over medium-high heat for about 7 minutes, stirring occasionally. Add the garlic and saute briefly, then turn off the heat under the pan.
- While the zucchini is cooking, whisk the eggs together with 1/2 cup of the ricotta, 1/2 cup shredded mozzarella, and the seasonings.
- Layer the browned zucchini evenly into the bottom of the pie plate, then pour in the egg mixture.
- Top everything evenly with shredded Parmesan, then add the last 1/4 cup of ricotta in dollops across the top of the frittata.
- Bake at 375 degrees for 25-30 minutes, or until just set in the middle. Let cool slightly before slicing.
Notes
Recipes in the real world
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