Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Zucchini, Dill & Feta Frittata

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A light, yet filling frittata with zucchini, feta and dill making it a delicious summer choice.

One of the vegetable stalls in my local market suddenly is stocking zucchini.  This is a rarity and almost unheard of.  After 10 minutes of loud sobbing involving the local police prising me off the vendor whilst I was hanging onto her with a  “thank you” hug, I returned home with a large bag of locally grown zucchini.   Then I had to think what to do with it.  


There is a zucchini ricotta cake that I want to redo but annoyingly for me, the island is out of ricotta.  I cannot buy a tub of it anywhere.  Believe, me I’ve performed the 3 hour tour of checking all stores.   So I need to wait until the next shipment before I can bake anything with ricotta.  I think I’ve seen a recipe on how to make your own ricotta so perhaps I need to look at that.

After I had finished sulking and stopped calling the port authorities about their next shipment, my thoughts then went to a frittata.  If I can’t bake some zucchini in ricotta, then eggs will do!  As ever, if in doubt, throw the vegetables in a frittata.

zucchini feta frittata

The end result was delicious and everything I hoped it would be.  There is something about dill that can be an acquired flavour but it lifts this dish up and goes very well with the eggs and feta.  

Zucchini, Dill & Feta Frittata
Serves 1
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  1. 3 zucchinis, finely sliced
  2. 2 tblspns sour cream
  3. 2 tblspns fresh dill, finely chopped
  4. 5 eggs
  5. 50g Feta cheese
  6. 1/2 tspsn salt
  7. 1/2 tspsn pepper
  8. 2-3 tblspns olive oil
  1. Heat the oil in a frying pan on a medium heat and add the slice zucchini.
  2. Cook for about 10-15 minutes until golden, turning the pieces over half way through cooking.
  3. Beat the eggs in a bowl and then add the sour cream. Whisk until smooth.
  4. Crumble the Feta cheese and add to the egg mixture, with the dill and seasoning.
  5. Ensure the frying pan is on a medium heat, add the egg and cheese mixture to the zucchini slices in the frying pan and cook for 8-10 minutes until the bottom is firm.
  6. Finish the frittata under the grill on a medium heat until the top is set and golden.
  7. Eat and enjoy!
  1. Nutritional Info per quarter - 192 Calories, 16g Fat, 10g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs
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Zucchini, dill & feta frittata


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  • Reply
    August 5, 2016 at 2:15 pm

    Hi Angela…you are so funny… You tackle the really hard things, like baking with coconut flour, with aplomb, and have not tried making your own ricotta which is so easy! If you can get whole milk, preferably raw, it is just a matter of heating the milk and adding some lemon juice to make it curdle. Yes, there are many recipes online. I think I used Martha Stewart’s the first time. I think ricotta makes everything better, and add it to my roasted vegetable dishes and other places to give it a lovely texture. This fritatta looks wonderful, and will have to try. BTW, just last evening I reserved a third of the Amazing Bread Rool recipe batter, and added cinnamon and pecans and stevia, and ended up with some mock cinnamon rolls that were so delicious. Your recipes are just wonderful!! Peace and joy to you!!

    • Reply
      Angela Coleby
      August 5, 2016 at 4:27 pm

      Hi Linda! Thanks for the tip but getting whole raw milk is another challenge here..lots of milk in a carton but I’ll keep my eye out for it just in case! I may get lucky in the the idea of the mock cinnamon rolls. Sounds yummy!

    • Reply
      August 5, 2016 at 8:03 pm

      Deelicious!!! Love the texture and flavors of this one. Thank you. Making your own ricotta is very easy. You can use vinegar or lemon. We prefer the lemon because the flavor is rich. It hardly takes any work time and as long as your milk is not ultra-pasteurized it works every time..

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