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Zucchini Frittata And Zucchini Pizza

Updated on July 21, 2020
Rachel L Alba profile image

If you like zucchini, you will love these recipes. Easy to make and your family will love them.

Potato and Zucchini Frittata
Potato and Zucchini Frittata | Source

Potato and Zucchini Frittata

Frittatas are becoming very popular. You can put almost anything in them. Eggs are a must but you can go in your vegetable drawer and use up what you have. Also whatever cheese you like.

I found this recipe in the Food network website. I did alter it a little because I believe you can make any recipe your own. Everyone has different likes and some people may have food allergies or intolerances to certain foods. So go through the recipe you like and change what you need to change.

In this recipe it called for cilantro but I don't like the taste of it so I opted for fresh Italian parsley. It also called for hot sauce which my husband can't tolerate so I left that out and used fresh ground black pepper and it called for queso fresco but I used grated cheddar cheese.

It sounds like a lot of changes but it's not really. This recipe is good for breakfast or lunch or dinner. Also for brunch. I made this one for dinner and pared it with a fresh tomato and cucumber salad. The cucumbers are from our garden also just like the zucchini.

That's why frittatas are so popular, you can eat them just about anytime and use ingredients you and your family love. So give it a try and enjoy!

Please Vote

5 stars from 3 ratings of Potato and Zucchini Frittata and Zucchini Pizza

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 4 servings


  • 1 white potato, peeled and cut into 1/2" cubes
  • 5 large eggs
  • 2 tablespoons fresh parsley, coarsley chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1clove garlic, minced
  • 1 small onion, finely chopped
  • 1 small zucchini, grated and squeezed till the all of the water is out of it.
  • 1/2 cup or more if you like cheddar cheese, grated
  • 2 strips bacon, cooked and crumbled


  1. Bring the potatoes with enough cold water to cover to a boil. Cook over medium high heat, until the potatoes ar tender, 6 to 8 minutes. Drain and pat dry. (very important).
  2. Whisk together the eggs, parsley, salt and pepper in a large bowl. Preheat the oven boiler to medium-high heat.
  3. Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, abut 4 minutes more.
  4. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lift the edges with a spatula to et the uncooked egg flow underneath. Sprinkle with the cheese and the bacon. Broil 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese in golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Cubed potato
Cubed potato | Source
prepared vegetables
prepared vegetables | Source
zucchini added to the onions and potatoes
zucchini added to the onions and potatoes | Source
eggs added to mixture
eggs added to mixture | Source
Frittata ready to eat.
Frittata ready to eat. | Source
Nutrition Facts
Serving size: 1/4 of the frittata
Calories 255
Calories from Fat135
% Daily Value *
Fat 15 g23%
Saturated fat 5 g25%
Carbohydrates 12 g4%
Fiber 1 g4%
Protein 18 g36%
Cholesterol 240 mg80%
Sodium 985 mg41%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tomato and Cucumber Side Salad

A nice summer salad and so simple is tomato and cucumber tossed with a little olive oil and a little of your favorite vinegar, salt and pepper and of course chopped basil.

It's also nice when you have them growing in your garden. My garden is shown below.

Tomato and cucumber salad
Tomato and cucumber salad | Source
Basil | Source
Zucchini plants, cucumber plants are behind the zucchini
Zucchini plants, cucumber plants are behind the zucchini | Source
Tomato plants
Tomato plants | Source

Photos of Zucchini Pizza

Fresh out of the oven
Fresh out of the oven | Source

How To Make Zucchini Pizza

The recipe called for Pillsbury Crescent roll dough; but I used my own pizza dough (recipe follows). If using crescent dough, press seams together in prepared pan. I sprayed non stick spray on mine. If using pizza dough, just spread the dough out to fit the pan. If you follow the recipe right you should be able to spread it with your fingers.

Slice one large or two smaller zucchini in thin slices and slice a medium slice onion (or chop if you prefer) and chopped garlic (1 or 2 cloves) and saute in lightly greased pan. When they are soft spread them on the dough.

I like to prebake my dough first for about 10 minutes in 375 degree oven before spreading the zucchini on it. Slice tomatoes very thin; place them on the zucchini and onion mixture. You can also put very thin sliced pepperoni on if you wish at this point. and bake at 357 for another 10 minutes.

Take the pizza out and spread grated mozzarella cheese all over the top and put it back in the oven until the cheese is melted. Mangiaro Bene!

vegetables sauteing
vegetables sauteing | Source
1st layer of vegetables spread on the pizza dough.
1st layer of vegetables spread on the pizza dough. | Source
2nd layer with tomatoes
2nd layer with tomatoes | Source
3rd layer with cheese
3rd layer with cheese | Source

Basic Pizza Dough

  1. 2 packages dry yeast
  2. 1 cup warm water
  3. 2 1/2 to 3 cups all purpose flour
  4. 1 1/2 teaspoons salt
  5. 1 1/2 table spoons extra virgin olive oil

In a large bowl, combine the yeast with the water, oil and salt. Stir well. Let it sit for 5 minutes and add half of the flour and mix well. Add reaming flour, except 1/2 cup and continue to mix. Transfer dough to a lightly floured surface and knead the dough for 5 to 7 minutes using the remaing flour as needed. Dough should not be sticky.

Transfer dough to an oiled bowl and turn to coat with oil. Cover and let it sit for about an hour or until doubles in size. Divide dough and spread dough on pizza trays sprayed with non stick spray. Let it sit another 10 minutes and bake in oven for 10 minutes at 375 degrees. It will finish baking after you put it in the oven with the pizza ingredients.

You can cut this recipe in half in you only want one pizza.

Photo of Pizza Dough


© 2020 Rachel L Alba


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    • profile image

      Rachel Alba 

      12 months ago

      Hi Shreya. Thank you for viewing my hubs and your really nice comment. If it's hot where you are like here in PA, stay cool and stay safe.

      Blessings to you.

    • Shreya MK profile image

      Shreya MK 

      12 months ago

      Would definitely love to try.

      Thank you for sharing Ms. Alba :)

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      12 months ago from Every Day Cooking and Baking

      Hi Linda, We also grow the tomatoes and cucumbers and my husband loves them so I have to make a tomato and cucumber salad every night. Thank you for your comments, I always appreciate your input.

      Blessings to you and stay safe.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      12 months ago from Every Day Cooking and Baking

      Hi Sp, Thank you for your comment and visits. There are so many recipes for zucchini. It all depends on what you like. I'm glad you like these recipes.

      Blessings to you and stay safe.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      12 months ago from Every Day Cooking and Baking

      Hi Peggy. Thanks for your comments. The zucchini plants to take up a lot of room. But we love them. Love hearing from you.

      Blessings to you and stay safe.

    • AliciaC profile image

      Linda Crampton 

      12 months ago from British Columbia, Canada

      Both recipes sound nice, but I especially like the frittata. I think it would be delicious with the salad that you made.

    • sangre profile image

      Sp Greaney 

      12 months ago from Ireland

      I love your two recipes. They both look so tasty. It's nice to see other ways on how you can use zucchini in dishes.

    • Peggy W profile image

      Peggy Woods 

      12 months ago from Houston, Texas

      Thanks for sharing your two recipes with us. You are lucky that you are growing your zucchini, as well as other items in your garden. We use a lot of zucchini and wish I had the room in our garden to produce it.

      You are correct in that frittatas can be altered easily to suit one's taste. We do enjoy the flavor of cilantro, so we would probably use it instead of the parsley. Either herb would be tasty.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      12 months ago from Every Day Cooking and Baking

      Hi Donna,

      Your additions to the pizza sound so good. My family also loves a cheese and broccoli pizza. I always say you can make any recipe your own. Thanks for your visits and comments.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      12 months ago from Every Day Cooking and Baking

      Hi Chitrangada, Thank you so much for always encouraging me with your comments. I do appreciate them. Stay safe and cool.

      Blessings to you.

    • profile image

      Rachel Alba 

      12 months ago

      Hi Pamela, Thank you for visiting and such nice comments. I appreciate them.

      Blessings to you.

    • purl3agony profile image

      Donna Herron 

      12 months ago from USA

      Hi Rachel - Your pizza recipe sounds delicious. I'd love to try it with some lightly sauteed broccoli crowns, mushrooms, zucchini, and summer squash. Thank you for sharing your homemade pizza crust recipe. Yum!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      12 months ago from New Delhi, India

      Both your recipes sound so fresh and tempting. I love fresh greens, and how wonderful if it's from your own garden. Great vegetable garden.

      Loved the Frittata and pizza recipes. Thank you for sharing the detailed instructions and step by step pictures.

      Thank you and good day.

    • Pamela99 profile image

      Pamela Oglesby 

      12 months ago from Sunny Florida

      This recipe sounds delicious. I like frittata. and this recipe souds a bit different but absolutely delicious. Thanks for this Rachael.

    • profile image

      Rachel Alba 

      12 months ago

      Hi Ivana, You are welcome. I have a hobby of collecting and making recipes so I post the ones my family likes the best. I'm glad you enjoy it.

      Blessings to you.

    • profile image

      Rachel Alba 

      12 months ago

      Hi Liza, I'm glad you like these recipes. I grow everything your mother in law grows. Plus some herbs. I enjoy your comments, they are encouraging.

      Blessings to you.

    • lizmalay profile image


      12 months ago from USA

      Hi Rachel, I love frittata. Your version sounds delicious! I don't mind to adjust or alter a recipe to make sure everyone can enjoy the dish. I have had a zucchini frittata before at my mother-in-law's. She has a decent garden that grows zucchini, tomato, pepper, and cucumber. Your garden looks amazing! I'd love to have a small garden here if I could. I like to try to make a zucchini pizza. Thanks for sharing!

    • Ivana Divac profile image

      Ivana Divac 

      12 months ago from Serbia

      Thank you for sharing this!


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