Written by Mara Giamboi
photography by Yeelen Tavilla
modified 5 May 2025
2 min. read
Frittata di zucchine alla menta: a timeless Italian classic with a delightful Sicilian twist. While the zucchini is the star ingredient, it’s the addition of fresh mint — an iconic herb in Sicilian cuisine — that truly sets this dish apart. In Sicily, mint is often added to both savory and sweet dishes, bringing its fresh, aromatic touch across the table.
Made with just a few simple ingredients and a touch of love, this dish is perfect for a festive brunch, summer dinner antipasto, or a picnic favorite. It brings the flavors of Sicily right to your table, just like eating at your Sicilian nonna’s house.
For the topping, get creative with local herbs and vibrant greens. Fresh parsley, chervil, or even radicchio will add color and a vibrant touch. Feel free to mix and match for a beautiful, flavorful garnish.
Whether served warm or at room temperature, this frittata captures the essence of Sicilian home cooking: comforting, bursting with flavor and meant to be shared.
Enjoy Mara’s frittata at home with this easy-to-make recipe.
Preparation
Place the zucchini slices in a colander and sprinkle generously with salt. Let them sit and drain for about 10–15 minutes to draw out excess moisture.
Heat a generous amount of olive oil in a non-stick pan over medium heat. Add the shallots and sauté until soft and translucent, with a hint of pink. Deglaze with a splash of white wine vinegar. Remove from the pan and set aside.
In the same pan, sauté the drained zucchini slices with a bit more salt until tender and lightly golden. Remove from heat and let cool slightly.
In a large bowl, beat the eggs. Stir in the grated Parmesan, sautéed zucchini, shallots, a large handful of chopped mint, a generous pinch of salt, and some freshly ground black pepper. Mix until well combined.
Wipe the pan clean and coat it well with olive oil, making sure to cover the edges too. Pour in the egg mixture and let it cook gently over low heat. Before the top sets, press a few whole mint leaves into the surface.
Let the frittata cook for about 20 minutes, until the mixture is mostly set but the top remains slightly soft. Once it’s set, check that the center is fully cooked before flipping. Place a large plate over the pan and carefully invert the frittata onto it. Slide it back into the pan, now with the cooked side facing up. Cook for another 5 minutes to finish. Flip once more onto a clean plate.
Finish the frittata with a handful of fresh leafy greens of your choice. Let it cool slightly before slicing. Serve warm or at room temperature.
Do you also want to discover Sicily? Have a look at our holiday villas in Sicily here.
Mara Giamboi & Yeelen Tavilla
Mara Giamboi and Yeelen Tavilla are two Dutch-Sicilian creatives who combine their talents to celebrate Sicilian culture through food and visual storytelling. Mara, a (culinary) writer, recipe developer and food stylist, and Yeelen, a photographer and allround creative, both draw deeply from their shared Sicilian roots.