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Baked Zucchini Frittata

Simple, fresh and wholesome ingredients are the backbone to any tasty dish.  Here is a perfect example, which is tasty and nutritious at the same time.

Servings: 4
Yields: 9" square


2 medium zucchini
4 large eggs
2 tablespoons sundried tomatoes, minced
2 oz. part skim ricotta
¼ cup fat free milk
½ teaspoon salt
1 tablespoon plain breadcrumbs
1 tablespoon grated cheese


  1. Preheat oven to 350 F.  Cover the bottom of a 9-inch square baking pan with parchment paper or non-stick vegetable spray.
  2. Wash and pat dry the zucchini, trim the ends and cut them into thin horizontal round slices.
  3. Heat a large non-stick pan, using a thin film of cooking spray on the bottom. Saute’ 8 minutes, stirring frequently.
  4. Whisk the eggs in a medium bowl.  Add in the sun-dried tomatoes, ricotta, milk and salt and continue to whisk until ingredients are well combined.  Gently fold in the cooked zucchini.
  5. Pour the mixture into the prepared baking pan.  Sprinkle the breadcrumbs and cheese over the top.
  6. Bake for 20 minutes or until the top turns golden brown. Allow to cool slightly. Cut into four diagonal pieces.

Nutrition Facts

Calories 147

Total Fat 8g

Saturated Fat 3g

Cholesterol 218mg

Total Carbohydrates 9g

Dietary Fiber 2g

Total Sugars 0g

Added Sugars 0g

Protein 11g

Glycemic Index Low