Zucchini Frittata is a simple dish with robust flavors and a creamy, fluffy texture. Summer zucchini, sweet shallots, fresh eggs, and rich, melted cheese compose this satisfying and delicious frittata.
Key Takeaways: Zucchini Frittata
- Prep Time: 10 minutes
- Bake Time: 27 minutes
- Total Time: 37 minutes
- Servings: 6 people
- Cook Method: Veggies are sautéed, then baked with an egg mixture in a cast-iron pan.
- Flavor & Texture: Creamy and fluffy with rich, cheesy flavor
- Difficulty: Easy. It takes no special skills to make this recipe! Plus, it comes together quickly.
- Why this Recipe? This meal is delicious, filling, and nutritious. It is also a great way to use up fresh summer produce.
As any gardener knows, zucchini plants produce a lot. So, what do you do with all of the harvest? You might bake sourdough zucchini bread and chocolate sourdough zucchini muffins.
Then you may try your hand at zucchini boats with sausage and zucchini lasagna.
But the options don’t end there. Enter the zucchini frittata. This dish is similar to my zucchini quiche, but without the fuss of a pie crust. This makes it a quick and easy meal that is both satisfying and delicious.
Serve it alongside a berry kefir smoothie for breakfast, sourdough cinnamon rolls for brunch, or even a simple roast chicken for dinner.
Why You’ll Love This Recipe
Delicious and filling – Rich in flavor and creamy in texture, you won’t leave this meal hungry.
Nutritious – This dish is packed with protein, vitamins, minerals, and fiber.
A great way to use fresh eggs and produce – This is a meal sourced straight from the farm (or farmer’s market), and a perfect way to use up an abundance of eggs and fresh zucchini.
Ingredients
Zucchini – You can use a giant zucchini or a couple of small zucchini – a little more or less won’t hurt.
Eggs – This recipe calls for a dozen eggs. It’s perhaps the best way to use up an abundance of eggs. Check out this collection of 30+ recipes that use up eggs for more ideas!
Shallot – Shallots are a sweeter, milder blend of onion and garlic, adding a wonderfully complex flavor to this dish. You could also substitute onion and garlic if you don’t have shallots.
White cheddar & goat cheese – We love this combination of cheeses, but you can swap them out for whatever cheese you have on hand. Feta cheese is a great substitute for goat cheese.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
Feel free to stray from the recipe when it comes to the add-ins. Here are a few ideas.
- Add chopped spinach, broccoli, or asparagus, diced bell peppers, sliced cherry tomatoes or sun-dried tomatoes, or even shredded carrots. Pat your veggies with a paper towel to remove excess moisture before adding them in.
- Mix in crispy bacon, ground beef sausage, or ham.
- Add a variety of fresh herbs like basil, sage, or dill.
- Change up the cheeses or use what you have on hand, like parmesan cheese or sharp cheddar. You can also substitute feta or dollops of homemade ricotta cheese for the goat cheese.
How to Make Zucchini Frittata
Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk eggs, milk, salt, and pepper.
Step 2: Heat a 12-inch cast iron skillet over medium-high heat. Once hot, melt the butter in the skillet. Add the chopped shallot and green onion, sautéing for about 3 minutes until fragrant and translucent.
Step 3: Add the zucchini slices and sauté for 1 minute. Move the zucchini around the skillet evenly, then whisk the egg mixture again and pour over the top. Sprinkle white cheddar and crumbled goat cheese over the top of the frittata.
Step 4: Bake in the preheated oven for 20-30 minutes or until the center is set. Let cool for 10 minutes before slicing and serving. You can serve frittata warm or at room temperature.
Lisa’s Expert Tips
- Use your broiler for a couple of carefully monitored minutes to achieve a golden brown, cheesy top.
- Dairy is important for making a fluffy frittata, but too much can cause it to fall apart.
- It’s a good idea to measure the salt, as the cheese adds a lot of salt as well, and it can easily become too much.
Zucchini Frittata FAQs
A frittata is an Italian omelet, cooked without flipping or folding. The vegetables are sautéed in a skillet, then the whisked egg mixture is poured over, and shredded cheeses top it all off. You can also find a few other variations on my blog: chicken frittata, ham and cheese frittata, and even a pumpkin frittata.
A quiche is custardy, baked entirely in the oven, and may or may not have a crust. A frittata is a fluffy egg mixture without a crust, cooked partially on the stovetop and continued in the oven. If you are more of a quiche type of person, try these delicious mini quiches.
There is no best kind of cheese, but rather a variety of great options. Parmesan, homemade mozzarella, mild or sharp cheddar, feta, ricotta, goat cheese, and even pepper jack are all excellent choices.
Leftovers should be placed in an airtight container and refrigerated for 3-4 days. For longer storage, wrap your frittata up thoroughly and freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven at a lower temperature until warmed through.
More Summer Recipes from the Farmhouse
- Easy Tomato Galette with a Buttery Crust
- Easy Greek Tzatziki Chicken Salad
- Sourdough Strawberry Quick Bread Recipe
- Whole Wheat Blueberry Cobbler with Freshly Milled Flour
- Easy Fermented Lemonade – Refreshing Probiotic Soda
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Zucchini Frittata
Equipment
- Cast Iron Skillet or Ovenproof Skillet
Ingredients
- 12 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons salted butter
- ½ shallot, finely diced
- 2 green onions, sliced
- 1 zucchini, sliced into ¼” rounds
- 1 cup white cheddar, shredded
- 6 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Heat a 12-inch cast iron skillet over medium-high heat. Once hot, melt the butter in the skillet.
- Add the chopped shallot and green onion, sauteing for about 3 minutes until fragrant and translucent.
- Add the zucchini slices and saute for 1 minute. Move the zucchini around the skillet evenly, then whisk the egg mixture again and pour over the top.
- Sprinkle white cheddar and crumbled goat cheese over the top of the frittata.
- Bake in the preheated oven for 20-30 minutes or until the center is set. Let cool for 10 minutes before slicing and serving. You can serve frittata warm or at room temperature.
Notes
- Use your broiler for a couple of carefully monitored minutes to achieve a golden brown, cheesy top.
- Dairy is important for making a fluffy frittata, but too much can cause it to fall apart.
- It’s a good idea to measure the salt, as the cheese adds a lot of salt as well, and it can easily become too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. I’m going to make it with peppers instead of zucchini next because that’s what I have.
Oh I think peppers would be so good with this….glad you enjoyed it!
This came out perfect and tasted delicious. Followed the recipe as written. Thanks for a great way to use up my zucchini
About how many cups of zucchini is one zucchini? I see them in all sizes–does it matter? Thanks!
Would feta cheese or queso fresco work ok to replace the goat cheese?
Delicious recipe! I’ve made it several times now, and it is super easy to adapt to whatever I have on hand. Easy and impressive to take to a gathering, or just for breakfast (or dinner!) at home.
We have an over abundance of eggs from our chickens right now, so initially I was looking for quiche recipes. I found they all only called for like 4 eggs! Decided to try your frittata recipe in a crust, and it was delicious. Thanks for another great recipe Lisa!
Delicious, and super easy! I made it with orange cheddar instead of white cheddar, and it worked out just fine. I loved the pop of flavor from the goat cheese. I wish I’d had this recipe when I was pregnant and trying to get in enough protein and eggs!
Would it work to use 2% Greek yogurt instead of milk?
That should work!
Is there a possibility to write recipes in imperial as .33cup is really I/3 cup versus metric is in 100 ml. Following the recipe is difficult because then you use 1 tsp (for ex) when you’ve put the imperial into decimals in other spots, but not metric. Although I dislike metric recipes, I would appreciate one or the other as it’s easier to translate and follow