A perfectly baked zucchini frittata should look puffed around the edges but still have a little wobble in the center. If you gently shake the pan, the middle should jiggle a little—just make sure it doesn’t still look like liquid. You can also insert a thin knife into the center to test it. The knife should come out mostly clean with no runny egg stuck to it. Remember that your frittata will continue cooking as it rests. Don't be tempted to overbake it. Letting it cool in the pan gives the eggs time to finish setting. Trust me!

Every soggy frittata can be traced back to excess moisture. For the best results, salt and thoroughly dry the zucchini ribbons, drain tomatoes before layering, use well-strained ricotta cheese, and don’t skip pre-baking the crust. Make sure you allow the finished frittata to rest before slicing. If you’ve done all this and your frittata still turns out soggy, you can try leaving it in the oven for a few more minutes to allow excess moisture to evaporate. Just keep an eye on it so it doesn’t burn!

I like to make this recipe the day before serving since the flavors continue to develop overnight. Once the frittata is completely cooled, cover the pan and refrigerate. Remove the pan from the refrigerator about 30 minutes before serving so it has time to come to room temperature. Add any fresh garnishes just before serving for the prettiest color and the yummiest flavor.

Leftover zucchini frittata keeps beautifully in the refrigerator for up to four days. Store slices in an airtight container. You can enjoy them cold, at room temperature, or reheated in a low oven. You can also freeze individual slices if you like. Wrap each piece tightly in plastic wrap, then store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating. The crust may soften slightly after freezing, but they still taste the same!