How to make Frittata di Zucchine

Why cooks start here

Frittata di Zucchine is cooked the way Liguria cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Frittata di Zucchine hails from the sun-drenched region of Liguria, where it graces tables as a beloved staple. This dish is not reserved for special occasions; it's a weekday regular, embodying the ease and simplicity of Italian home cooking. In Liguria, the emphasis is on the quality of ingredients rather than elaborate techniques, making it a favorite for quick lunches or light dinners. The frittata should be tender yet firm, with the zucchini providing a gentle sweetness that pairs harmoniously with the sharpness of Pecorino Romano. A generous hand with olive oil ensures a rich, velvety texture, while a scattering of parsley adds freshness. There's no need for ceremony here—just slice and serve, letting the flavors speak for themselves.