Zucchini Herb and Pancetta Frittata

The smell of pancetta rendering in a hot skillet always pulls me into the kitchen, no matter what I had planned. This frittata came together on one of those lazy Sunday mornings when I had too much zucchini from the farmers market and not much else. Something about the way the eggs puff up in the oven transforms simple ingredients into something that feels like a celebration.

I made this for my sister when she dropped by unexpectedly last month, and she kept hovering over the stove asking if it was done yet. The patience required to let the eggs set properly is the hardest part, especially when the whole kitchen smells like caramelized onions and fresh herbs. We ended up eating straight from the skillet while standing at the counter, which is now my favorite way to serve it.

Ingredients

• 2 medium zucchinis: Thinly slice them for even cooking and tender texture throughout
• 1 small yellow onion: Finely chopped so it melts into the eggs rather than staying chunky
• 2 tablespoons fresh parsley: Bright herbaceous notes that cut through the richness
• 1 tablespoon fresh basil: Adds sweetness and that classic Italian fragrance
• 100 g pancetta: The saltiness balances the mild zucchini and creamy eggs
• 6 large eggs: Room temperature eggs whisk up lighter and cook more evenly
• 60 ml whole milk: Creates the custard like texture that makes frittata so satisfying
• 40 g grated Parmesan: Umami depth that ties everything together
• 2 tablespoons olive oil: Use one for the pancetta and one for the vegetables
• Salt and freshly ground black pepper: Taste as you go since the pancetta is already salty

Instructions

Crisp the pancetta:

Heat your ovenproof skillet with 1 tablespoon olive oil over medium heat, add the diced pancetta, and cook until its golden and crisp, about 3 to 4 minutes. Remove it with a slotted spoon and let it drain on paper towels while you start the vegetables.

Soften the aromatics:

Add the remaining olive oil to the same skillet and sauté the chopped onion for 2 minutes until translucent. Toss in the sliced zucchini and cook for another 5 to 6 minutes, stirring occasionally, until they are tender but still holding their shape.

Whisk the filling:

In a large bowl, beat the eggs with the milk until smooth, then stir in the Parmesan, parsley, basil, salt, and pepper until everything is well combined.

Bring it together:

Add the cooked pancetta back to the skillet with the vegetables, pour the egg mixture evenly over everything, and give it a gentle stir to distribute all the good bits throughout the eggs.

Set the edges:

Cook over medium heat for 3 to 4 minutes, watching as the edges start to pull away from the pan and the bottom begins to turn golden.

Finish in the oven:

Transfer the skillet to a 375°F oven and bake for 8 to 10 minutes, until the center is just set and the top has a beautiful light golden color.

Rest before serving:

Let the frittata cool for a few minutes in the pan, which helps it set and makes slicing so much easier.

Save

This dish has become my go to when friends visit because it looks impressive but requires almost no active cooking time. Last week my neighbor asked for the recipe after seeing the leftovers I packed for lunch, and I realized I had never written down the measurements. It is one of those recipes that lives in my head and hands more than on paper.

Making It Your Own

Bacon works perfectly if you cannot find pancetta, or skip the meat entirely and add sautéed mushrooms for a vegetarian version. I have used whatever herbs are growing on my windowsill, sometimes just parsley or sometimes a mix of thyme and oregano. The template stays the same while the flavors shift with the seasons.

Serving Ideas

A simple green salad with lemon vinaigrette cuts through the richness and makes this feel like a complete meal. On winter mornings I serve it with roasted tomatoes, and in summer it pairs beautifully with sliced heirloom tomatoes and a drizzle of good olive oil. Leftovers, if you have any, are perfect for breakfast the next day.

Getting Ahead

You can sauté the vegetables and cook the pancetta up to a day ahead, then store them in the refrigerator until you are ready to whisk the eggs and bake. The cooked frittata keeps well in the fridge for 3 to 4 days and travels well for picnics or potlucks.

• Let the vegetables cool completely before combining with the eggs to prevent premature cooking
• Bring the frittata to room temperature before reheating for the best texture
• Reheat individual slices in a 350°F oven for about 10 minutes

Save

There is something deeply satisfying about a dish that works for breakfast, lunch, or dinner without losing its appeal. This frittata has saved me more times than I can count.

Recipe FAQs

→ Can I make this frittata vegetarian?

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

→ What size skillet works best?

A 10-inch ovenproof skillet is ideal for achieving the right thickness and even cooking.

→ Can I substitute the Parmesan cheese?

Pecorino Romano makes an excellent substitute for a sharper, saltier flavor profile.

→ Is this dish gluten-free?

Yes, this frittata is naturally gluten-free, though check labels on pancetta and cheese for additives.

→ How should I store leftovers?

Store in the refrigerator for up to 3 days. Serve warm or at room temperature.

→ Can I add extra vegetables?

Yes, bell peppers, spinach, or cherry tomatoes work well alongside the zucchini.