Zucchini Fittata Pizza


This recipe is inspired from Rachel Ray; I first seen this recipe on her show and had to try it using eggs from my hens. I made this pizza for dinner, while it was good on its own, it was actually better the next day on bread for a breakfast sandwich. I actually will make this next time for breakfast at the beginning of the week for sandwiches. Let me know what you think!



  • Olive oil
  • Salt and pepper
  • 3 Cloves of Garlic
  • Red pepper flakes, optional
  • 3 pounds zucchini
  • 12 large eggs
  • 1 large heirloom tomato
  • 1 ball fresh mozzarella, thinly sliced
  • Basil


  1. Shred the zucchini using the wide-tooth side of a box grater. You should yield about 6 cups. Place grated zucchini in a strainer over the sink and salt it liberally. Let drain for 30 minutes then press out all excess liquid. You should yield about 2 1/2 to 3 cups of zucchini after draining.
  2. Heat oven to 425°F.
  3. Crush and chop 3 large cloves of garlic. Whisk up eggs and season with salt and pepper.
  4. Heat 10- to 12-inch nonstick, oven-safe skillet over medium to medium-high heat with 4 tablespoons EVOO, 4 turns of the pan. Add zucchini and season with black and/or red pepper. Toss to lightly brown, 2-3 minutes then add garlic and toss 1-2 minutes more. Pour eggs over the top and, using a rubber spatula, combine eggs with zucchini and let settle at the sides of the pan. Transfer pan to oven and bake 15 minutes to just settled and lightly browned.
  5. Meanwhile, slice tomato and drain on paper towels or kitchen towel.
  6. Remove set and lightly browned frittata, top with tomatoes and mozzarella and return to oven. Bake 8-10 minutes to brown and bubble cheese and puff frittata. Let stand 10 minutes and top frittata pizza with basil and crushed red pepper, if desired.


{The day after for breakfast topped with some mayo and toasted bread}

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