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This easy oven baked Zucchini Frittata with Tomato and Bacon is the perfect summer recipe for last minute lunches or brunches. Made with a handful of simple ingredients including parmesan, scallions and herbs of your choice it takes just 20 minutes to make in your cast iron skillet.
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It was a mid-morning Sunday after church. A quick and nourishing brunch was needed in less than 20 minutes before my people dashed off to their day-long activities. The garden was bursting with zucchini and tomatoes. And herbs.
The simple, delicious solution was this Zucchini Frittata with Tomato and Bacon. The smell of bacon frying in a cast iron skillet brought the guys to the table… quickly!
It was an excellent choice for a quick, healthy — and seasonal dish. Adding bacon also gives this simple dish a smokey flavor that mingles well with the fresh herbs and juicy summer tomatoes.
What is a Frittata?
The word “frittata” is derived from the Italian word “friggere,” which means quite simply “to fry.” A simple dish described as “humble cuisine” that so many of us delight in. Frittatas are, simply put, egg dishes with endless possibilities. And versions of this dish can be found in Italy, the Provence region of southern France, Greece — even China. An international dish anyone can make their own.
Specific ingredient measurements for this Zucchini Frittata with Tomato and Bacon are in the recipe card below, but here is a quick overview of what you will need:
- Bacon slices, cooked and crumbled
- Zucchini, thinly sliced
- Scallions, both the green and white parts
- Large eggs
- Parmesan cheese, or your favorite grated cheese, like Swiss
- Dried herbs, I prefer tarragon but thyme, parsley, or basil are also excellent choices
- Cherry tomatoes, halved
Frequently Asked Questions
Yes of course! Especially when they’re abundant in the garden. I love tarragon and try to include it in some of my favorite recipes, enhancing their flavors with a southern Mediterranean flair. But thyme, parsley, and basil are also great choices.
All you need is a 10-inch oven-proof skillet. I love to use a cast iron skillet, but any skillet that can be baked in a 400-degree oven works.
A mandolin will give you paper-thin zucchini slices, but you can also thinly slice them with a good knife.
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Zucchini Frittata with Tomato and Bacon
- 2 slices bacon, cooked cooked and crumbled
- 1 cup thin zucchini slices about 1 small zucchini
- 3 scallions thinly sliced, white and green parts
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon or herb of choice like; thyme, parsley, or basil
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 1/3 cup cherry tomatoes halved
- 1/4 cup milk dairy or non-dairy
- Preheat oven to 400-degree F.
- Cook bacon in a 10-inch cast iron skillet (affiliate link). Remove from pan and drain on a paper towel. Remove all but 1 teaspoon fat from the pan.
- Add zucchini and scallions to the pan and saute until cooked. Lightly salt and peppe to taste.
- In a separate bowl, whisk together eggs, salt, tarragon (or herb of choice), pepper, and Parmesan.
- Pour egg mixture over the cooked zucchini. Sprinkle the top with halved cherry tomatoes and crumbled bacon. Allow the frittata to cook on the stove for a few minutes until the bottom begins to set and a light crust begins to form on the sides.
- Put the oven proof skillet in the oven and continue baking for another 10-12 minutes or until the top is golden and the center is set. Cool 5 minutes before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.