Zucchini Herb and Pancetta Frittata

I discovered frittatas during a weeknight cooking panic when my CSA box overflowed with zucchini and I had zero energy for anything elaborate. The way this dish transforms simple ingredients into something restaurant-worthy still feels like magic every time I make it. Now it's my go-to when I want to impress without actually trying that hard.

Last summer my neighbor stopped by unexpectedly while this was baking, and the smell drifting through the open windows literally pulled her into my kitchen. We ended up eating it on the back porch with whatever wine was open, talking until the sun went down. That afternoon turned into a monthly tradition, all because of some leftover zucchini and pancetta.

Ingredients

• 2 medium zucchinis: Thinly slice these rather than grating them so you get actual bites of tender vegetable in every forkful
• 1 small yellow onion: Finely chopped so they melt into the background and sweetness instead of being chunky distractions
• 100 g pancetta: The Italian cured pork that makes everything taste like you've been cooking all day
• 6 large eggs: Room temperature eggs whisk better and create a more uniform texture
• 60 ml whole milk: Makes the custard creamier without making the frittata heavy or dense
• 40 g grated Parmesan: Adds that salty umami punch that ties all the mild flavors together
• 2 tablespoons fresh parsley and 1 tablespoon fresh basil: Fresh herbs matter here because they brighten up the rich eggy base
• 2 tablespoons olive oil: Split between cooking the pancetta and sautéing the vegetables
• Salt and freshly ground black pepper: Season generously but remember the pancetta and Parmesan are already salty

Instructions

Crisp the pancetta:

Heat 1 tablespoon olive oil in your ovenproof skillet over medium heat and cook the diced pancetta until it's beautifully crisp, about 3 to 4 minutes. Remove it with a slotted spoon and set it aside on paper towels.

Soften the vegetables:

Add the remaining olive oil to the same skillet and sauté the chopped onion for 2 minutes until it turns translucent. Toss in the zucchini and cook for 5 to 6 minutes, stirring now and then, until they're tender but still hold their shape.

Whisk the custard:

In a large bowl, beat together the eggs, milk, Parmesan, parsley, basil, salt, and pepper until everything's well combined and slightly frothy.

Combine and cook on the stove:

Stir the crispy pancetta back into the skillet with your vegetables, then pour the egg mixture evenly over everything. Let it cook on medium heat for 3 to 4 minutes until you can see the edges starting to set and pull away from the pan.

Finish in the oven:

Transfer the whole skillet to your preheated 375°F oven and bake for 8 to 10 minutes. The center should be just set with a slight wobble and the top golden brown.

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My mom claimed she didn't like frittatas until I made this version for Sunday brunch. She sat there picking at it suspiciously, then asked for seconds and requested the recipe before she even finished her coffee. Sometimes the simplest wins are the most satisfying.

Choosing the Right Pan

An ovenproof skillet is non-negotiable here because you'll start on the stove and finish under the broiler. I've learned the hard way that checking your pan handle's oven temperature limit saves you from melted plastic disasters and smoke detector serenades.

Make It Your Own

The beauty of this dish is how it adapts to whatever's in your fridge or garden. I've swapped zucchini for asparagus in spring, used cherry tomatoes in summer, and even made it with whatever random cheese odds and ends needed using up.

Serving Suggestions

A frittata works for breakfast, lunch, or dinner depending on what you serve alongside it. I love how versatile it feels while still looking like you put proper thought into the meal.

• Pair with a simple arugula salad dressed with lemon vinaigrette
• Crusty bread for soaking up any runny bits is never a bad idea
• Leftovers reheat beautifully in the microwave for next-day lunch

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There's something deeply comforting about a dish that welcomes experimentation and rarely disappoints. Hope this becomes one of those recipes you turn to without even thinking.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the pancetta and add extra herbs, sautéed mushrooms, or spinach for additional flavor and substance.

→ What other herbs work well in this frittata?

Fresh thyme, oregano, or chives make excellent additions or substitutions. Use about 2-3 tablespoons total of fresh herbs.

→ Can I prepare this ahead of time?

Yes, frittata tastes delicious at room temperature and can be made up to a day in advance. Store in the refrigerator and serve cold or gently reheated.

→ What size skillet should I use?

A 10-inch ovenproof skillet is ideal. Using a larger pan will result in a thinner frittata, while a smaller pan will make it thicker and require longer baking time.

→ Can I freeze leftovers?

Yes, slices freeze well for up to 2 months. Wrap individually in plastic and foil, then thaw overnight in the refrigerator before reheating.