Zucchini and Cheddar Frittata

Tested & Perfected Recipes

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)

My Recipe Videos

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.
  7. Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.

Pair with

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • This was amazing. I made it for some overnight guests who are vegetarian and it was huge hit. And so easy to put together.

    • — Jnoel on October 6, 2018
    • Reply
  • Absolutely delicious! A speedy and flavorful recipe. Added some chopped chives to the egg mixture for additional color. My first recipe to make from Jenn’s blog and definitely not the last.

    • — Kathie C on October 4, 2018
    • Reply
  • Hi Jenn,
    Hi would like to make this for a potluck at work (we have a great kitchen in our office!), but I would probably need to double the recipe for 8 people. Would you suggest a 9×9 baking dish, and would I need to adjust the baking time (or temp)?
    Thanks so much!
    Carol

    • — Carol on September 12, 2018
    • Reply
    • Hi Carol, a few people have commented that they’ve doubled this and have used a 9 x 13-inch baking dish, so you may want to go that route. Yes, cooking time may be a bit different so just keep an eye on it. (It will be done when it’s set.) Hope you enjoy!

      • — Jenn on September 12, 2018
      • Reply
  • Love your recipes Jenn and use them so often! Could this be baked in muffin tins, frozen and reheated? I have lots of zucchini and volunteers are coming in to make food to freeze for our school’s Breakfast Program. Thank you!
    kd

    • — Kim Douglas on August 29, 2018
    • Reply
    • Hi Kim, How nice that you create these breakfasts for your school! I haven’t tried the frittata this way, but I think it should work. Hope that helps!

      • — Jenn on August 31, 2018
      • Reply
  • Delicious recipe & the “pair with” feature is terrific

    • — Darla on August 18, 2018
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  • Could I substitute Gruyere cheese for the cheddar?

    • — Thessaly Karas on July 30, 2018
    • Reply
    • Sure, Thessaly, that will work.

      • — Jenn on July 30, 2018
      • Reply
  • I made this tonight and served it with a big salad for a low carb dinner night. We all enjoyed it. I think I might try doubling it and making it in a 9×13 next time to have leftovers for my son to have a high protein breakfast before school. I have loved all of Jenn’s recipes that I have tried including the ones from her cookbook and I love her tips like the one where she mentioned leaving a glove on the handle of the pan to remind you that it’s hot. Super helpful!

    • — Lynn on July 22, 2018
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  • This is a keeper. I made it tonight. It was delicious and we finished it. WE can use extra zucchii this way. Just delicious.

    • — Mary Lew on July 22, 2018
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  • I tried a variation of this recipe for my daughter’s friends and they all loved it but I was a little disappointed by the way it dropped once it was out of the oven. When it was first done cooking, it was puffed up, looked light and fluffy and it flattened once it was out of the oven. It tasted delicious though. Does anyone have any tips? I used 8 eggs and omitted the zucchini in a 10 inch cast iron pan. Thanks!

    • — Janet on July 21, 2018
    • Reply
    • Hi Janet, all frittatas and quiches puff up while in the oven and deflate a little once they cool, so it doesn’t sound like you did anything wrong!

      • — Jenn on July 22, 2018
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  • Excellent dish!

    • — Trisha on June 9, 2018
    • Reply
  • Just made this for supper tonight. My family loved it. I used extra sharp cheddar cheese. I will definitely be making this again! This is the third recipe I have tried from Jenn and they were all wonderful 5 star recipes!

    • — Angie Causby on May 20, 2018
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  • Are you really using cheddar cheese? The cheese looks lighter.

    • — Tiffany on May 3, 2018
    • Reply
    • I agree that it looks lighter in the pic, but it is Cheddar. Hope you enjoy!

      • — Jenn on May 3, 2018
      • Reply
  • Jen,
    What do you think about adding ham to this? Would you recommend mixing it all up with the egg mix and then pouring into pan? Or putting small slices of ham on the bottom of the pan, and then adding egg/zucchini mix on top?

    • — Melvina on April 29, 2018
    • Reply
    • I think ham would work nicely here. I’d suggest adding it to the egg mixture before pouring it into the pan. Hope you enjoy!

      • — Jenn on April 30, 2018
      • Reply
  • Delicious! Just made it. There were no small zucchinis left to buy, so I bought a large zucchini. I went through 5 rounds of using paper towels to dry it out. Tasted really good! (and I don’t usually like zucchini!)

    • — Melvina on April 29, 2018
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  • Absolutely love this easy frittata. I doubled it and poured it into a 9×13 Pyrex. Came out just perfect!

    • — Diane K LeGette on April 14, 2018
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  • Wonderfully light and simple, although I substituted a yellow onions in place of the shallots. The onion was light enough that I felt like it went well with the eggs and zucchini.

    • — Jackie on March 2, 2018
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  • I’ve made this recipe at least once a month for the past year, and it’s always a winner. I make it as a quiche though since I discovered my daughter will eat anything if it’s in a quiche (she hates zucchini but loves this recipe). We’ve had it for breakfast, lunch and sometimes even dinner!

    • — T Austin on January 24, 2018
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  • Hi Jenn- Can I do this with frozen broccoli? I have all of the ingredients for this aside from the zucchini, but of course I don’t have all of the ingredients for your broccoli quiche. I’ve made this before and it was great..thanks!

    • — Daryl on January 9, 2018
    • Reply
    • Sure, Daryl, that’ll work – just make sure you squeeze out as much liquid as possible (so the frittata isn’t watery) and saute the broccoli like you would the zucchini. I’d love to hear how it turns out!

      • — Jenn on January 10, 2018
      • Reply
  • I think that this is the third time that I have made this frittata and it’s still wonderful! It’s quick, easy and very tasty. My wife and I bkth love it! Thanks again Jenn for sharing your wonderful recipes with us!

    • — Jim Orvis on December 17, 2017
    • Reply
  • Thank you for this recipe, it was easy and full of flavour, it will be made many times.

    • — Andrea on December 2, 2017
    • Reply
  • This was amazing, and surprisingly easy to make! This has become a Saturday morning fave at my house!

    • — Becky Douglas on November 30, 2017
    • Reply
  • I loved this recipe.. Very easy. I end up baking in an 8 inch square glass baking dish and it worked out great with the same cook time. Have made it twice already. Keeps well in the fridge/reheats well in foil in oven.

    • — Cherie on November 13, 2017
    • Reply
  • Made this recipe & enjoyed. Easy to make & tasty. My 2.5 year old enjoyed too. I didn’t have shallots so just used onions. Followed recipe otherwise & it was 5 stars for our taste.

    • — TracyV on October 17, 2017
    • Reply
  • Another great recipe! I doubled the recipe and of course had to bake it a little longer – it turned out fantastic. I love it cold too. The only issue I had (and its because I did not know how to do it any easier or differently) was having to ring out the zucchini. It took me a while to make sure that all the water was out (I used a cheese cloth to assist) and therefore prep time doubled. Thanks again for a great recipe!

    • — Sandy on August 24, 2017
    • Reply
  • I’m a Realtor, Jenn & after I came home with a possible Buyer at my Open, I felt so inspired I decided to make your Frittata that I’d been saving.

    Wow – made it just as you directed, including squeezing 2x the moisture out of the Zucchini & lots of cheese and it turned out just as you said: creamy and nice and puffy.

    I took a chance and made it in the Steam Convection Oven and it worked perfectly at 324F for about 23 minutes. I did Broil the top a little.

    Thanks so much – this is a keeper! Hope you’ve had a delightful summer. It’s been gorgeous here in Vancouver BC.

    • — Dianne Hartwick on August 23, 2017
    • Reply
  • Another winner Jennifer! I made this for dinner tonight and served it with a slice of toasted homemade beer bread that I made this morning and some cucumbers, tomatoes and asparagus. The frittata flavor was wonderful!

    • — Jim on August 12, 2017
    • Reply
  • The frittata was yummy – will serve it for breakfast when we have overnight guests. But what are the small chopped green things on the top? Attractive for sure but a missing herb?

    • Glad you liked it, Mary. I don’t add any additional herbs to this, so I suspect that the green you’re referring to is either the bits of zucchini or scallions.

      • — Jenn on August 11, 2017
      • Reply
  • do you have other frittata recipes

    your recipes are easy and inspiring

    • — Robin Boys on August 3, 2017
    • Reply
    • Glad you like the recipes, Robin! I don’t have any other frittata recipes, but I have a number of quiches and stratas that may appeal to you. You can find them here.

      • — Jenn on August 3, 2017
      • Reply
  • Hi, Jenn. Do you think this can be made in a cast iron skillet? If so, should I reduce the oven temperature?

    • — Liesel on June 8, 2017
    • Reply
    • Hi Liesel, I think it will work without making any adjustments. Hope you enjoy it!

      • — Jenn on June 8, 2017
      • Reply
  • Jenn, your recipes are awesome. This frittata was fantastic! Made it today for some guests for brunch and everyone loved it!

    • — Michelle Lockhart on June 4, 2017
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  • Very tasty recipe and not difficult at all. I liked the flavor of shallot and zucchini, plus I used extra sharp white cheddar. What’s not to like? Because I had only 1 zucchini on hand and this was breakfast for two seniors, I cut the recipe in half. If anyone else does this, I used an 8″ nonstick skillet and baked the frittata at 325 degrees for 15 minutes. It came out a bit soft in the middle but we liked that, kind of like an omelette should be. Another minute or two in the oven would have firmed it up. Also, I had fresh basil on hand and found that shredding and scattering it over the frittata just before serving made the dish even better. Thanks for the recipe and the technique.

    • — Barbara R. on May 14, 2017
    • Reply
  • Hi Jenn. I’m a big fan of your recipes and site and was looking for a frittata recipe. If I was going to switch up the vegetables and make it with spinach and mushrooms (and of course either cheddar or parmesan cheese) can I use olive oil instead of butter with this technique?

    • — Lainey on April 7, 2017
    • Reply
    • Sure Lainey, olive oil should work here. Enjoy!

      • — Jenn on April 8, 2017
      • Reply
  • Best frittata ever! I used one large shallot instead of two, and added a couple of scallions. Also, made it easier by using pre-made shredded cheddar cheese. Just delicious.

    • — Lydia on April 2, 2017
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  • Another winner, Jenn. The eggs were perfect instead of rubbery and burnt the way frittatas made on the stovetop come out. This was like a quiche without the pie crust.

  • This is not only our go-to frittata, but our go-to frittata technique. Just made a cheddar, petite pea, and onion version with 8 eggs and half-and-half, in a 12″ fluted quiche pan. It is so delicious and much, much easier than starting it on the stove and finishing in the oven

    • — Erika on March 13, 2017
    • Reply
  • Hi Jenn – would it be OK to prepare the mixture, refrigerate overnight and then bake the next morning? Thank you! Love your website.

    • — Mia on March 9, 2017
    • Reply
    • Hi Mia, That would be fine. Glad you’re enjoying the recipes :).

      • — Jenn on March 9, 2017
      • Reply
  • 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
  • Zucchini and cheese what’s not to like! Easy to make and my company loved it!

    • — Pattie Davis on February 14, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Another fantastic recipe! Followed the directions, not changing a thing, and it turned out perfectly…per usual!

    • — Becky on February 19, 2016
    • Reply
  • 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
  • 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.

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

    • — Joan on September 30, 2015
    • Reply
  • 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
      • Absolutely delicious! Thank you!

        • — Joan on October 21, 2016
        • Reply
  • 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
  • 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
  • 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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