email series
Zucchini and Cheddar Frittata
This zucchini frittata is delicate and creamy, almost like a crustless quiche.
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, spongy, and just not that good. Whenever I have one, I find myself thinking that for the same calories, I’d rather be eating quiche!
This zucchini frittata, however, is delicate and creamy, almost like a crustless quiche. There are three secrets to success: squeeze as much water as possible out of the zucchini; add heavy cream and lots of cheese to the egg mixture; and bake the frittata in a low-temperature oven, instead of the traditional stovetop-to-broiler method, so the eggs cook gently into a custard without scrambling.
What you’ll need to make a zucchini and cheddar frittata
Step-by-Step Instructions
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.
Depending on how much water is in the zucchini, you may need to repeat this step.
Next, melt a few tablespoons of butter in an 8 or 10-inch oven-proof, nonstick sauté pan.
Add the shallots.
Along with the zucchini and 1/2 teaspoon salt.
Cook for 6-7 minutes, until the zucchini is tender.
Meanwhile, combine the eggs, remaining salt, pepper and heavy cream in a large bowl.
Whisk to combine.
Add the cooked zucchini and grated cheese to the egg mixture and stir.
Pour the frittata mixture back into the pan.
Bake for about 20 minutes, or until just set.
You may also like
Zucchini & Cheddar Frittata
This zucchini frittata is delicate and creamy, almost like a crustless quiche.
Ingredients
- ¾ pound (12 oz) zucchini (about 2 small zucchini)
- 2 tablespoons unsalted butter
- ¼ cup finely chopped shallots, from 1-2 shallots
- ¾ teaspoon salt, divided
- 6 large eggs
- ¼ cup heavy cream
- ¼ teaspoon freshly ground black pepper
- 3 ounces (about 1 cup) grated Cheddar cheese
Instructions
- Preheat the oven to 325°F.
- 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.
- In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and ½ teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining ¼ teaspoon salt and pepper.
- 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.
- 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.
- 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 
- 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe is terrific. I altered some of the ingredients due to what was in-house: added 1/2 red pepper diced, substituted smoked Gouda in place of the cheddar, and substituted red onion for the shallot. I really squeezed out the zucchini prior to sautéing. Excellent!!
This was awesome! I substituted plain full fat Greek yogurt for cream.
This is amazing. A beautiful presentation for any meal. A few changes-supplemented 2% Greek yogurt and a tbs of Mayo for richness in lieu of heavy cream. Also used red onion and diced jalapeño. Oh my. Hubby loves loves loves. ❤️
Made with Gruyère Cheese instead of Cheddar Cheese and the family loved it. Another amazing recipe Jenn.
This was very nice. Even my son who doesn’t care for zucchini thought it was really good. I did double the whole thing and baked in a 12” skillet. That would have fed 3-4 adults (at least the way my family eats).
i accidentally add 1/2 cup cream instead of 1/4 cup cream. What should I do to fix it.
i baked extra 8 minutes and it turned out fine. I baked this ahead, so I can just warm up tonight when we are ready for family dinner. 🙂
I have some left over ricotta and I’m wondering if I can incorporate it into this recipe, perhaps in place of the cheddar or the cream? Thanks!
Sure, Tanya, I think you could use it in place of the cream. Hope you enjoy!
The foodies in my house, a 14 year old, 58 yr old and 72 yr old, including me loved the recipe. Thanks so much for sharing this!!! We will be trying out the spinach version this weekend.
This was absolutely delicious! Incredibly creamy and tasty. This recipe is a definite keeper. I added a few chopped grape tomatoes for a little color. Sooooooo good!!!
Can I bake this in a corning ware casserole dish if sprayed with Pam? I want to make this for company and only have 1 nonstick pan.
Sure, Kim, I think that should work. Please LMK how it turns out!
Do you think that this frittata or the spinach one could be adapted to be cooked on a sheet pan? That way I can make it for a crowd. Thanks!
Hi Karen, I suspect it could, but I don’t know how you’d need to change the recipe quantities or what the cook time would be. If you try it, I’d love to hear how it turns out!
Hi Jen! Can I make this in a Le Creuset enameled cast iron braiser for prettier presentation? Will it bake well it or do you still recommend a saute pan?
Thanks!
Liza
Sure, Liza, I think that should work. Please LMK how it turns out!
Great flavor and texture. Will make again!
Delicious! I made this easy frittata this morning to go with a bowl of watermelon. I am an average cook but my skills are always elevated when I use Jenny’s recipes.