A quick and savory zucchini-based skillet dish layered with mozzarella, ham, and herbs—crispy outside, melty and flavorful inside.
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2–4 servings
Cuisine: European-inspired fusion
Ingredients (with conversions)
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2 medium zucchini (about 3 cups or 400g grated)
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1/2 teaspoon salt (for zucchini)
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2 eggs (large)
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1/4 teaspoon salt (for egg mix)
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1/4 teaspoon black pepper
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2 tablespoons all-purpose flour (about 16g)
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Oil for frying (approx. 1 tablespoon)
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4–5 slices ham or turkey ham (about 80g)
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2 tablespoons chopped chives
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3.5 oz (100g) mozzarella cheese, shredded
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For the Sauce:
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2 tablespoons Greek yogurt (30g)
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2 tablespoons mayonnaise (30g)
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1 sprig fresh dill, chopped
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2 cloves garlic, minced
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Salt to taste
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1/4 teaspoon paprika
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Directions
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Grate the zucchini into a bowl. Sprinkle with 1/2 teaspoon of salt, mix well, and let sit for 10 minutes to release excess water.
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In another bowl, whisk together the eggs, 1/4 teaspoon salt, black pepper, and flour until smooth.
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Squeeze the liquid out of the salted zucchini using a clean kitchen towel or cheesecloth.
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Add the zucchini to the egg mixture and stir to combine.
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Heat a non-stick or greased frying pan over medium-low heat. Add a drizzle of oil.
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Pour in half the zucchini mixture and smooth it into an even layer.
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Add the ham slices evenly over the zucchini, followed by the chives and shredded mozzarella.
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Pour the remaining zucchini mixture on top and spread it out evenly.
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Cover and cook on low heat for 10–12 minutes until the bottom is golden and set.
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Carefully invert using a plate, then slide it back into the pan to cook the other side for another 5–6 minutes until golden and cooked through.
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For the sauce, combine Greek yogurt, mayonnaise, dill, garlic, salt, and paprika in a small bowl. Stir well and refrigerate until ready to serve.
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Serve the zucchini skillet warm with the creamy garlic dill sauce.
Serving Suggestions
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Slice and serve warm with a side of tomato cucumber salad.
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Add a poached egg on top for a brunch-worthy upgrade.
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Pair it with crusty sourdough toast or a green smoothie.
Cooking Tips
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Use a well-seasoned non-stick skillet to prevent sticking.
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If your zucchini is very watery, squeeze more juice out to keep the texture firm.
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For added protein, you can mix in some grated cheese directly into the zucchini batter.
Nutritional Benefits
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Zucchini is low in calories and high in fiber and vitamin C.
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Eggs add high-quality protein and essential vitamins.
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Greek yogurt in the sauce brings probiotics and extra protein.
Dietary Information
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Vegetarian-friendly (if using vegetarian ham)
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Low-carb
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Can be made gluten-free using almond flour or chickpea flour instead of wheat flour
Nutritional Facts (Per Serving – 1/4 of recipe)
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Calories: 180 kcal
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Protein: 10g
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Carbohydrates: 6g
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Fat: 13g
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Fiber: 1g
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Sodium: 380mg
Storage
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in a pan or microwave before serving.
Why You’ll Love This Recipe
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It’s quick, easy, and uses simple ingredients.
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The dish is satisfying and packed with flavor.
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Great for breakfast, lunch, or dinner.
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Kid-friendly and a sneaky way to eat more vegetables.
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Versatile—add your favorite fillings and cheeses.
Recipe Conclusion
This zucchini skillet frittata is everything you want in a weeknight meal: simple, savory, and totally comforting. Whether you’re cooking for one or a small crowd, this dish will surprise everyone with how flavorful and satisfying zucchini can be. With layers of ham and cheese tucked into a golden crust, and a zesty yogurt sauce on the side, it’s a healthy and hearty dish you’ll want to revisit again and again.
Frequently Asked Questions
1. Can I bake this instead of frying it?
Yes, you can bake it in a preheated oven at 375°F (190°C) for about 25–30 minutes or until golden and set.
2. What can I use instead of ham?
You can substitute with turkey slices, cooked bacon, sautéed mushrooms, or keep it vegetarian with extra cheese.
3. Can I make this ahead of time?
Yes, prepare and cook it in advance. Store in the fridge and reheat gently in a skillet or oven.
4. How do I keep the zucchini from being too watery?
Salt the grated zucchini and let it sit for 10 minutes, then squeeze out the excess liquid thoroughly.
5. Can I use another type of cheese?
Absolutely. Try cheddar, gouda, or even feta for a tangier taste.
6. Is this dish freezer-friendly?
It’s best enjoyed fresh or within a few days, as zucchini can become mushy after freezing.
7. What can I serve with this zucchini dish?
Serve it with a fresh green salad, roasted potatoes, or a bowl of soup for a complete meal.
8. Can I make it gluten-free?
Yes, just use gluten-free flour alternatives like rice flour, almond flour, or oat flour.
9. Is this suitable for a keto diet?
With minor adjustments—such as removing the flour or using almond flour—it can be keto-friendly.
10. Can I double the recipe for a crowd?
Yes! Just use a larger skillet or bake it in a casserole dish to accommodate more servings.