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Spiral Zucchini Frittata

Spiral Zucchini Frittata

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I’m pretty sure I’ve mentioned this before, but as a kid my mother used to make this delicious frittata with leftover spaghetti.  She would warm the spaghetti in a skillet until it was a little crispy, but not burnt. Then she would add the eggs and grated parmesan cheese. Once the eggs set she would flip it over.  Just like that she made this crazy good pasta frittata. It was quite delicious and highly recommend giving it a try .

In the spirit of  this spaghetti frittata and with plenty of summer zucchini abound, here is my slightly healthier version of  Mama’s frittata.

My frittata is made using spiraled zucchini and potatoes, with a touch of arugula. It’s very light dish for summer and perfect for a quick for weeknight supper as well. You can have this on the table in less than 30 minutes.


Other than the ingredients, you will need a vegetable spiral cutter to get that look of spaghetti from your vegetables.  I use the GEFU spiral cutter which I purchased from Amazon, but there are many different brands to choose from.


NOTE: if you do not have a vegetable spiral slicer you can julienne the vegetables for an almost exact result. Just keep in mind the thickness of your slices will vary the cooking time a bit.

Summer Squash Frittata

Happy Cooking! Let me know in the comments how you like this recipe idea!

Summer Squash Spirals

Spiral Zucchini Frittata

Frittta with spiralized zucchini and potato - with a touch arugula
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 in Large Zucchini or squash, dividedhalf
  • 1 in Large Idaho Potato * peeled and cuthalf length wise, dividedhalf
  • 2 cups of Baby arugula - divided
  • 6 large eggs
  • 1/4 cup of olive oil divided
  • 1/4 cup of parmesan cheese
  • Salt and pepper to taste *


  • Spiral the zucchini and peeled potato.
  • Mix together 6 Large eggs with grated parmesan cheese, salt and pepper. Whisk together until combined.
  • Heat a 9" skillet with about 2 tablespoons of olive oil. Add half the zucchini mixture and half the potato into the hot pan.Bring up the heat on the pan until any liquid from the zucchini and potato have disappeared.
  • Add the arugula - toss together and then add eggs.
  • Turn down the heat and cook for about 10 minutes. As the bottom begins to set lift the edges of the frittata and tilt the pan so the uncooked eggs seep underneath. Continue to do this all the way around the pan until the frittata has set. Once eggs set, carefully slide the frittata onto a large dish. Then carefully invert the pan over the dish and flip the dish over back into the pan. Cook for an additional 2 minutes (you can also place the skillet under the broiler and set the top of the frittata).
  • Repeat steps above with remaining ingredients.


*This will make 2 firttata in a 9" skillet or one frittata in a 12" skillet.
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