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Zucchini, Herb and Pancetta Frittata


Zucchini, Herb and Pancetta Frittata

Super easy, freezer-friendly zucchini slice recipe that makes a great lunch or light dinner.

Recipe details
Prep:   15 minutes
Cook:   40 minutes
Serves:   6


  1. 20g butter plus extra for greasing
  2. 1 onion, chopped
  3. 150g pancetta, chopped
  4. 3 large zucchini, grated
  5. 150g Perfect Italiano Perfect Melt cheese
  6. 150g self-raising flour
  7. 6 eggs, lightly beaten
  8. 1/3 cup vegetable oil
  9. 1/3 cup chopped herbs (e.g. parsley, thyme, tarragon)


Step 1

Preheat the oven to 180°C. Grease a non-stick lamington tin

Step 2

Melt the butter in a medium frypan over a medium-heat. Once melted, add the onion and

pancetta, and gently stir for 5 minutes or until the onion softens and the pancetta begins to

brown. Remove from the heat and set aside to cool slightly


Step 3

Squeeze the grated zucchini to remove any excess liquid, and then place into a large bowl with

the Perfect Italiano Perfect Melt cheese. Add flour, eggs, oil, herbs, and cooled pancetta and onion

mixture. Season with salt and pepper and stir to combine all ingredients

Step 4

Pour the mixture into the prepared tin, transfer to the oven, and cook for 30 minutes or until

puffed and golden. Remove from the oven and serve warm or at room temperature


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