Frittata with zucchini and basil from Essentials of Classic Italian Cooking (page 280) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on July 12, 2025

    A lovely frittata. As others have noted, you really do need to take the time to caramelize the onions. As usual I added extra eggs which increased the cook time.

  • Cristiane on August 08, 2019

    Fresh basil is excellent in this recipe: it’s surprising, refreshing and adds a deep, subtle flavour. I made it on the stovetop and it worked well. I found that it needs no more than one minute under the broil.

  • Lepa on August 29, 2018

    We loved this frittata. I agree with other posters that taking the time to caramelize the onions and zucchini really makes this dish. I also found that a sprinkle of salt on top, when serving the frittata, really highlighted the flavors well.

  • purrviciouz on August 28, 2018

    Fantastic, simple and delicious. I added an egg and increased the cooking time since it wasn't set.

  • clcorbi on August 13, 2018

    Delicious. A perfect, summery frittata.

  • Zosia on January 31, 2016

    It's worth the time and effort to caramelize the onions and zucchini as directed. Given a few cooking options, I chose to bake it in the pan in which I had cooked the vegetables. It needed some extra time before it was done to my liking. Delicious hot or at room temperature.

  • Delys77 on October 30, 2013

    Pg. 280 Takes a bit of time as she has use caramelize the onions and brown the zucchini but the result is very well balanced, flavoursome, and keeps well. Do season at every stage as she suggests. I ended up baking in the oven in glass pie plate and it worked well but it took about 22 minutes and not the 15 she suggested. Plus I cranked the oven to 400 at the end as we were getting hungry.

  • TrishaCP on September 16, 2012

    Delicious, simple and perfect.

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