Zucchini Veggie Frittata Salad




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I love frittatas. The first frittata I ever ate was made by my boyfriend’s (at the time) Italian mother.  She sauteed zucchini and other vegetables in lots of oil, salt and garlic, then poured the eggs on top. She let it set, then with a plate, flipped the frittata onto the plate and slid it back into the pan. 

My garden is filled with zucchini right now, so the memory came flooding back to my taste buds.  This time I would make a frittata that is just as flavorful, delicious and much more nutritious and egg-free!


For the Frittata:

  • 1 medium size zucchini (8 oz), shredded on large holes of a box grater (1 cup)
  • ½ small red onion, very thinly sliced (½ cup)
  • ½ yellow bell pepper, seeded and very thinly sliced to ¼ “ pieces (½ cup)
  • ½ red bell pepper, seeded and very thinly sliced and diced to ¼” pieces (½ cup)
  • 3 cloves garlic, minced (1 TB)
  • 2 scallions, white and light green parts very thinly sliced
  • ¼ tsp. smoked paprika
  • 6 oz. orange fleshed sweet potato, cooked, skinned and mashed (¼ cup)
  • 2 TB Cassava flour
  • Chiffonade of basil for garnish

For the Salad:

  • 4 small handfuls baby arugula
  • ½ cup cherry tomato thinly sliced
  • Juice of ½ lemon, or more to taste
  • Freshly ground black pepper


Preheat oven to 425℉

1- Place shredded zucchini in a nut bag or thin, dry towel and ring out as much moisture as possible.  Place in a large bowl.

2- To the same bowl, add the red onion and bell peppers and mix to combine.

3- Heat  a 10” stainless steel pan over medium high heat for 1 minute.  Add the vegetable mixture to the heated pan (no oil required), and dry saute by stirring constantly for 30 seconds. Turn heat down to low and cover the pan.  Let the veggies sweat for 30 seconds, stir and add the minced garlic and  scallions and smoked paprika to the pan.  Stir until fragrant, cover again and let sweat another 30 seconds, and turn off heat.

4- Remove pan from heat and pour vegetables into a bowl. Let cool for a few minutes.

5- Add mashed sweet potato and cassava flour to cooled mixture, using your hands work the mixture together into a solid mass. 

6- Place the mixture on a parchment lined sheet pan, and form into a ¼” thick 7” wide circle.

7- Place in the preheated oven for 10 minutes or until the top becomes dry to the touch.  Remove from the oven. Place a clean piece of parchment paper over the frittata and a clean sheet pan on top.  Using oven mitts, flip the frittata over onto the clean sheet pan.  Carefully remove the parchment paper on top.  A tiny bit of the frittata may stick to the parchment paper, but that’s okay.

8- Place the frittata back in the oven and bake for another 5 minutes. Remove from the oven.

Make the Salad:

While the Frittata is baking, place the arugula in a small bowl, add sliced cherry tomatoes and squeeze lemon juice all over the salad.  Add freshly ground black pepper and stir to combine.

To Serve:

Place a handful of salad onto each plate.  Cut the frittata into 4 pieces.  Add a slice of frittata onto each plate.  Sprinkle frittata with a chiffonade of basil and serve.

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