Zucchini and Cheddar Frittata

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Filled with heaps of shredded zucchini and extra-sharp cheddar, this zucchini frittata is good for brunch, dinner, or anytime in between.

Zucchini frittata in a skillet.

I always love the idea of a frittata. Within 30 minutes, you can whip up a meal that makes good use of any leftover veggies, meat, or hunks of cheese hiding out in the fridge. But for all their perks, frittatas can often be a bit “meh” — for the same calories, give me a slice of quiche any day! This zucchini frittata, however, is what a frittata should be: packed with flavor, creamy, and delicate, almost like a crustless quiche. There are three secrets to success: 1) squeeze as much water as possible out of the zucchini; 2) add some heavy cream and lots of cheese to the egg mixture; and 3) 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.

Ingredients For zucchini frittata

zucchini frittata ingredients

Step-by-Step Instructions

Begin by grating the zucchini by hand or in a food processor. It’s best to use small zucchini, as they contain less water. Shredded zucchini in a food processor.

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.

drying the zucchini on paper towels

Next, melt a few tablespoons of butter in a 10-inch cast iron or oven-proof nonstick pan.

melting the butter in the skillet

Add the shallots, zucchini, and 1/2 teaspoon salt.

shallots, zucchini, and salt in skillet

Cook for 7 to 8 minutes, until the zucchini is tender and cooked down.

cooked zucchini mixture

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

eggs, cream, and seasoning in bowl

Whisk to combine.

whisked egg mixture

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

adding zucchini and cheese to egg mixture

Pour the frittata mixture back into the pan.

frittata mixture poured back in pan

Bake for about 25 to 30 minutes, or until just set.

baked zucchini frittata

Serve the frittata warm or room temperature.

Zucchini frittata in a skillet.

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Zucchini & Cheddar Frittata

Zucchini frittata in a skillet.

Filled with heaps of shredded zucchini and extra-sharp cheddar, this zucchini frittata is good for brunch, dinner, or anytime in between.

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

Ingredients

  • 1 pound zucchini (about 2 small zucchini)
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped shallots, from 1-2 shallots
  • Salt and freshly ground black pepper
  • 8 large eggs
  • ⅓ cup heavy cream
  • 1¼ cup (5 oz) shredded 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 to 2 times to remove any excess moisture.
  3. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the shallot, zucchini, and ½ teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes.
  4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon 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, 25 to 30 minutes. Immediately place a dish towel or oven mitt over the pan handle after you remove it from the oven; it's easy to forget that it's hot and burn your hand.
  6. 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: 460
  • Fat: 38 g
  • Saturated fat: 20 g
  • Carbohydrates: 8 g
  • Sugar: 5 g
  • Fiber: 2 g
  • Protein: 23g
  • Sodium: 681 mg
  • Cholesterol: 458 mg

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.

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Comments

  • I made this for breakfast this morning using some zucchini out of my garden. The frittata was wonderful. I halved the recipe for my husband and I, and I used five medium eggs. It was perfect for two with a little piece left for my lunch. I will definitely make this again. Thank you for a great recipe!

    • — Kathleen on July 19, 2025
    • Reply
    • What size pan did you use with your adjustments? I would like to make it for just my husband and I too.

      • — Nancy on July 21, 2025
      • Reply
  • The frittata turned out beautifully and is a dish I have been wanting to make for a long time. I used a clean dish towel to wring water from the zucchini. Cooking time ran towards the long end (maybe altitude issue)

    • — John on July 19, 2025
    • Reply
  • Hi Jenn. Is 1 lb the weight of the shredded zucchini after removing the water or is it the weight of the whole zucchini? Thank you!

    • — Sam on July 18, 2025
    • Reply
  • I made this as written and it was delicious! Thank you! Can you give me any tips/recipe tweaks for making this in a 12 inch oven ready pan? Thank you!

    • — Faith on July 17, 2025
    • Reply
    • Hi Faith, Glad you liked it! I’d make 1.5 times the recipe for a 12-inch skillet. The bake time may be a touch longer, but keep a close eye on it.

  • Love this recipe. Cut into 6 pieces for breakfast for the week.

    • — Mindy on July 6, 2025
    • Reply
  • I added some cooked potato cubes and spinach. Yumm!

    • — Carol on June 18, 2025
    • Reply
  • Thank you for this recipe! It was delicious and a healthy way to use up garden zucchini.

    • — Melissa Gentry on June 9, 2025
    • Reply
  • Every recipe I have tried from Jenn has been amazing and this one was too! Made exactly as in recipe. So incredibly scrumptious and easy! Paired with a spinach salad…..perfect dinner! Will make again and again! Thank you,Jenn!

    • — Lucia on February 4, 2025
    • Reply

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