Late Summer Zucchini & Herb Frittata

Late summer calls for recipes that are light enough for warm days but nourishing enough to keep you grounded and energized. This Late Summer Zucchini & Herb Frittata does exactly that. it’s cooked in ghee, enriched with fresh herbs, and perfectly balanced for both Ayurvedic and keto-friendly eating. Whether you enjoy it for breakfast, brunch, or a quick dinner, this frittata will keep your energy steady, your digestion happy, and your kitchen filled with the scent of summer herbs.

Why this recipe is good for us:

1. Zucchini

• Ayurvedic: Cooling, light, and slightly sweet, zucchini calms Pitta and supports hydration during the lingering heat of late summer. Gentle on digestion when cooked with ghee.

• Metabolic: Low in carbohydrates, high in water content, and a source of potassium to support electrolyte balance, great for blood sugar stability.

2. Ghee

• Ayurvedic: Enhances agni (digestive fire), lubricates tissues, and carries the medicinal properties of herbs deeper into the body.

• Metabolic: A stable saturated fat that supports ketone production, brain health, and satiety without spiking insulin.

3. Fresh Herbs (Parsley, Dill, Basil)

• Ayurvedic: Light, aromatic, and full of prana, fresh herbs stimulate digestion, reduce stagnation, and bring freshness to heavier dishes.

• Metabolic: Rich in antioxidants and phytonutrients that help reduce inflammation and support metabolic health.

Late Summer Zucchini & Herb Frittata

Servings: 4–6
Total Time: 30–35 minutes

Ingredients

• 2 medium zucchini, thinly sliced into half-moons

• 1 medium shallot, diced

• 2 Tbsp ghee

• 8 large eggs

• ¼ cup water or light vegetable broth

• ½ tsp sea salt, plus more to taste

• ¼ tsp freshly ground black pepper

• 2 Tbsp chopped fresh parsley

• 1 Tbsp chopped fresh dill

• 1 Tbsp chopped fresh basil

Instructions

1. Prep the oven: Preheat to 350°F (175°C).

2. Sauté the vegetables: Heat ghee in a 10-inch oven-safe skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add zucchini, sprinkle with a pinch of salt, and cook another 5 minutes until just tender.

3. Whisk the eggs: In a medium bowl, whisk together eggs, water or broth, ½ tsp sea salt, pepper, and all fresh herbs until well combined.

4. Combine: Pour the egg mixture evenly over the sautéed vegetables. Tilt the pan to distribute.

5. Cook gently: Let the frittata cook on the stovetop for 2–3 minutes until the edges begin to set.

6. Bake: Transfer the skillet to the oven and bake 15–18 minutes, until the center is set and the top is lightly golden.

7. Serve: Let cool for 5 minutes before slicing. Enjoy warm or at room temperature.

Ayurvedic Tip: Cooking the zucchini and onion in ghee makes them easier to digest and supports late summer’s natural warmth and stability. Fresh herbs add vibrancy, aroma, and prana, keeping the dish light and energizing as we transition toward autumn.

Metabolic Tip: This recipe is low in carbohydrates, moderate in protein, and rich in healthy fats, making it ideal for stable blood sugar and sustained energy.