Zucchini Frittata

Serves 4


2 onions, finely chopped

3 cloves of garlic, finely chopped

450g / 1 lb courgettes, cubed

1 tbsp olive oil

1 x 400g tin of tomatoes

50g / 2oz tomato puree

Sea salt & pepper

150ml / ¼ pint water

150ml / ¼ pint natural yoghurt

½ tsp paprika

75g / 3oz hard cheese

3 large eggs



Sauté the onions, garlic and courgettes in oil until soft. Add the tomatoes, tomato puree, seasoning and water, and simmer for 10 minutes. Place in an ovenproof dish.

Beat the eggs and stir in yoghurt, add paprika and pour mixture over the vegetables. Top with grated cheese and bake in a preheated oven 180 ºC, fan oven 160 ºC, 350 ºF, Gas 4 for about 40 minutes until golden brown.


To get ahead: The whole dish can be cooked, chilled and reheated at above temperature for 20 minutes up to 1 day ahead.


To freeze: The vegetables can be cooked and stored in the freezer up to 1 month ahead. Defrost in the fridge and continue with the recipe.


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