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Zucchini and Cheddar Frittata

5 stars based on 20 votes

Zucchini-Frittata

I always love the idea of a frittata. So long as you have a carton of eggs, you can throw one together in 30 minutes, and they’re great for using up any leftover veggies, bits of meat or hunks of cheese you might have languishing in the fridge. Problem is, they’re usually dry, tough and spongy — and just not that good. Whenever I have one, I find myself thinking that for the same calories, I’d so much rather be eating quiche! This is my kind of frittata: delicate and creamy, almost like a crustless quiche. There are three secrets to success: 1) squeeze as much water as possible out of the zucchini; 2) add heavy cream and lots of cheese to the egg mixture; and 3) bake the frittata in the oven at a low temperature, instead of the traditional stovetop-to-broiler method, so the eggs cook gently into a custard without scrambling.

Zucchini Frittata (1 of 14)

It’s best to use small zucchini, as they contain less water. Once grated, place the zucchini on several layers of paper towels and squeeze out as much water as possible.

Zucchini Frittata (4 of 14)

Depending on how much water is in the zucchini, you may need to repeat this step.

Zucchini Frittata (5 of 14)

Next, melt a few tablespoons of butter in an 8 or 10-inch oven-proof, nonstick sauté pan.

Zucchini Frittata (6 of 14)

Add the shallots.

Zucchini Frittata (7 of 14)

Along with the zucchini and 1/2 teaspoon salt.

Zucchini Frittata (8 of 14)

Cook for 6-7 minutes, until the zucchini is tender.

Zucchini Frittata (9 of 14)

Meanwhile, combine the eggs, remaining salt, pepper and heavy cream in a large bowl.

Zucchini Frittata (2 of 14)

Whisk to combine.

Zucchini Frittata (3 of 14)

Add the cooked zucchini and grated cheese to the egg mixture and stir.

Zucchini Frittata (12 of 14)

Pour the frittata mixture back into the pan.

Zucchini Frittata (14 of 14)

Bake for about 20 minutes, or until just set.

Zucchini Frittata (11 of 14)

Zucchini & Cheddar Frittata

Servings: 2-4
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Ingredients

  • 3/4 pound (12 oz) zucchini (about 2 small zucchini)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallots, from 1-2 shallots
  • 3/4 teaspoon salt, divided
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces (about 1 cup) grated Cheddar cheese

Instructions

  1. Preheat the oven to 325°F.
  2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
  3. In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
  4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.
  5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 20-23 minutes.
  6. Note: Be sure to keep a dish towel over the pan handle after you remove it from the oven; it's easy to forget that it's hot and burn your hand.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 317
  • Fat: 26g
  • Saturated fat: 14g
  • Carbohydrates: 6g
  • Sugar: 3g
  • Fiber: 1g
  • Protein: 16g
  • Sodium: 337mg
  • Cholesterol: 689mg

Reviews & Comments

  • 5 stars

    Another winner from Jenn. The directions were perfect and the outcome delicious. We had this for dinner with a substantial salad and it was perfect.

    - Mary on February 14, 2017 Reply
  • 5 stars

    Zucchini and cheese what’s not to like! Easy to make and my company loved it!

    - Pattie Davis on February 14, 2017 Reply
  • 5 stars

    Easy and excellent frittata!
    I have been making a lot of frittatas lately and this one is at the top of my and my husband’s list. It is so light and delicious and different from some of the heavier frittatas I’ve made. I serve it with a small side salad for dinner.

    - Sheila on February 14, 2017 Reply
  • 5 stars

    Delicious! Great technique to create a beautiful fluffy, creamy texture.

    I have a 12 1/2 in. skillet so I used 8 eggs and 1/3 cup cream but it still seemed thinner than I would have liked. Next time I will just do 1 1/2 times the entire recipe. Should have done the math ahead of time and I would have realized my pan had an area 1.56 times a 10 inch. (Who said you don’t need geometry later in life?!)

    Even my kids, who are self-proclaimed carnivores enjoyed this recipe and said I could make it any time.

    - M.G. on December 27, 2016 Reply
  • 5 stars

    Easy and so delicious! I love this website, especially the pictures, it makes it easy for newbie chefs! Thanks you, Jenn! Keep the easy recipes coming!

    - Marisol on December 26, 2016 Reply
  • Can this be frozen?

    - Alicia on October 16, 2016 Reply
    • Hi Alicia, With the amount of dairy this has, I think it’s better right out of the oven or refrigerated for up to about 3 days.

      - Jenn on October 16, 2016 Reply
  • 5 stars

    I LOVE this frittata and so does my family (especially my 3 year old)! Plus it always gets great reviews when I make it for guests. Another bonus is that it pairs well with several other breakfast or brunch items (meats, muffins or quick breads, fruit, etc) The recipe is perfect as is although the only difference when I make it is the size of the zucchini pieces. The wholes on my hand grater are small. I don’t believe this changes much of anything. Thanks Jen for another awesome recipe!

    - Megan on October 6, 2016 Reply
  • What temperature do recommend baking this frittata at? I got to the end of the recipe and realized there was no temperature to set my oven to! I’m new to cooking so this would be helpful! Going to try 300 based off reviews.

    - Heather on October 1, 2016 Reply
    • Hi Heather, the frittata should bake at 325 degrees. Sounds like maybe you already made it, so hope it turned out well for you!

      - Jenn on October 1, 2016 Reply
  • I’m thinking this strata could be made with fresh spinach too. How much fresh spinach do you think would work in this recipe?

    - Jenn McG on August 22, 2016 Reply
    • Hi Jenn, I’m not sure if you’re referring to this frittata or the spinach strata on the site?

      - Jenn on August 23, 2016 Reply
  • 5 stars

    I made this last night for dinner and it was delicious! I had an abundance of zucchini from the garden and substituted scallions (also from the garden), and I just put them in the pan later in the process. I might add some fresh herbs, maybe basil next time. Goat cheese might be a good cheese to try too. Thanks for the great adaptable recipe!

    - LisaLen on July 13, 2016 Reply
  • Could gruyere cheese be substituted for the cheddar?

    - carol dodds on July 4, 2016 Reply
    • Yes Carol, gruyere would work nicely here!

      - Jenn on July 4, 2016 Reply
  • 5 stars

    Can you use skim milk instead of heavy cream in this recipe. ??

    - Bonnie on May 6, 2016 Reply
    • Bonnie, you could use skim milk here. The frittata just won’t taste as creamy.

      - Jenn on May 6, 2016 Reply
  • Can this Zucchini and Cheddar Frittata be baked in muffin pans in the oven?

    - Phyllis on April 26, 2016 Reply
    • Yes Phyllis, I haven’t tried them this way, but I think you could do that. Assuming you’re using a regular size muffin tin, I’d start checking them for doneness after about 15 minutes.

      - Jenn on April 26, 2016 Reply
  • 5 stars

    Jennifer,

    I am an accountant and we are knee deep in our busy season. I spend a portion of my Sundays off cooking for the coming week so that I can have decent healthy and satisfying meals while working the crazy hours to get through tax season. I made your Zucchini and Cheddar Frittata for my breakfasts for this week. I LOVE IT! It’s delicious and satisfying. I really enjoy the recipes you provide and the helpful hints and method guides are wonderful! Thank you so much for making these recipes available! Doreen

    - Doreen M Sanders on February 29, 2016 Reply
  • 5 stars

    Another fantastic recipe! Followed the directions, not changing a thing, and it turned out perfectly…per usual!

    - Becky on February 19, 2016 Reply
  • 5 stars

    Served for dinner this evening and we all agreed it was the creamiest fritatta we have eaten. It was easy to make and flavourful.

    - Elizabeth on February 3, 2016 Reply
  • I want to cook this food for my son and he is 18 months old. I wonder if I should add 85g cheddar cheese to the frittata as cheddar cheese often contains high amount of sodium. I tried another receipe which used a lot of cheddar cheese and it turned out the food was very salty.

    - Joschan on January 27, 2016 Reply
    • Hi Joschan, I would keep the quantity the same. However, you could reduce the salt in the recipe or substitute another cheese that has less sodium. Just be sure it’s a good melting cheese, like fontina, gruyere, etc. Hope that helps!

      - Jenn on January 27, 2016 Reply
  • 5 stars

    Made this tonight and was so easy and absolutely delicious! My husband and 11-month-old both gobbled this down happily. Definitely will make again– this would be great as a brunch item. So happy to have found this site and can’t wait to explore more.

    - Sara on January 25, 2016 Reply
  • 5 stars

    Thank you for the wonderful recipe and the tips on technique. Baking the frittata at a low temperature makes all the difference in the world. Even with the correct egg-dairy ratio, my frittatas were still coming out spongy. From now on, no quiche or frittata gets baked above 325F. Your Spinach & Gruyere Quiche is wonderful too!

    - Chris on October 31, 2015 Reply
  • 5 stars

    I made this as a delicious way to get my ailing mother to be able to eat something soft and get some good protein. Delicious it was! A huge hit, easy, and definitely will be making this one over and over again. Thank you for another awesome recipe.

    - Karen T on October 29, 2015 Reply
  • 5 stars

    I added some sauteed mushrooms and it was fabulous. Thank you, Jenn, for your always reliable recipes!

    - Joan on September 30, 2015 Reply
  • 5 stars

    My whole family loved this – such amazing flavors! We will definitely be making this again. I wouldn’t change a thing!

    - Kelly on September 29, 2015 Reply
  • What are nutritional values for the frittata? Thanks.

    - Joan Shuler on September 28, 2015 Reply
    • Hi Joan, The recipe has been updated w/ nutritional data. Sorry, I forgot to add it initially! Hope that helps :)

      - Jenn on October 1, 2015 Reply
      • 5 stars

        Absolutely delicious! Thank you!

        - Joan on October 21, 2016 Reply
  • 5 stars

    My whole family enjoyed this meal. I made a double quantity which turned out fine. Also put some sliced tomato on top once the mixture had firmed up a bit. Another great recipe ?

    - Linda on September 28, 2015 Reply
  • 5 stars

    This is excellent! I’ve often made frittatas and agree that they can be rather tough (though tasty). This version is truly tender and delicious. Will now change my technique!

    - MaryG on September 25, 2015 Reply
  • 5 stars

    So good! Perfect texture, very creamy and light, even with whole milk in place of cream. I will never use the typical frittata technique again; this is simple and so much better.

    - Kristen on September 24, 2015 Reply
  • We’ve used several of your recipes and really enjoy them!

    My husband has to be cow dairy free. I use a non-dairy stick as a substitute for the butter, and he can use a small amount of goat cheese, but I’m wondering if I could use coconut milk in the can since it is thicker, and richer than non-dairy milk in carton, or the aseptic carton.

    Could you please advise?

    Thank you!
    Joanne Peterson

    - Joanne Peterson on September 24, 2015 Reply
    • Hi Joanne, I don’t think the flavor of coconut milk would work well in this recipe. I would probably just omit the cream — it will still be delicious, just not as creamy.

      - Jenn on September 24, 2015 Reply
  • I love to share recipes with my friend who lives in Germany but the problem is that she has to convert mine to metric & I have to convert hers to .. tsp, tbsp, cups, etc. I love that you have a “metric” conversion button. How easy is that. I have already sent her this recipe and i know she will smile to get it. This is such a help?. Thank you.

    - Kathryn W on September 24, 2015 Reply
  • Looks great but could this be baked in another dish, like corning ware, or something as opposed to the pan? I’m sure my good Calphalon can be baked but it’s huge and it’d be easier to bake it in something else. Especially since this might be too thin a layer in my large pan. I think it’s 16 inches? Thank you! Looking forward to making this.

    - Laura on September 24, 2015 Reply
    • Hi Laura, Yes, any baking dish will work; just grease it with a little butter.

      - Jenn on September 24, 2015 Reply

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