Zucchini and Cheddar Frittata

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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

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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.

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

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

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Add the shallots.

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Along with the zucchini and 1/2 teaspoon salt.

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

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

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Whisk to combine.

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

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Pour the frittata mixture back into the pan.

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Bake for about 20 minutes, or until just set.

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Zucchini & Cheddar Frittata

This zucchini frittata is delicate and creamy, almost like a crustless quiche.

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


  • 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


  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.

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:

Reviews & Comments

  • A great recipe for Keto! We have zucchini in the garden, a nice way to use them. It was really delicious, thank you!

    • — Jan on January 14, 2021
    • Reply
  • I had some frozen zucchini spirals and thought this would be a great way to use them. This recipe is so easy and it’s such an easy way to make eggs. It was delicious!!! I didn’t have shallots but white onion was just as good.

    • — Sara on December 6, 2020
    • Reply
  • Excellent recipe. Glad to have found it. I had some heavy cream that was well past its “best by” date but not sour, so I needed a recipe that called for heavy cream. I added both shallots and purple green onion bulbs (from our CSA produce box) and used medium yellow cheddar. The results were excellent, and made for a delicious late lunch when served with a side of spaghetti with olive oil, black pepper, and pecorino.

    • — HoundMom on December 3, 2020
    • Reply
  • Do I need to peel the zucchini or just grate the whole thing?

    • — Denise on December 1, 2020
    • Reply
    • You can just grate the whole zucchini. Hope you enjoy!

      • — Jenn on December 2, 2020
      • Reply
  • Turned out perfectly. I made this exactly as written. Wouldn’t change a thing. Definitely keeping this recipe to use again and again.

    • — Tammy on October 22, 2020
    • Reply
  • Such a great recipe! Thank you for sharing!

    • — Alaina Hopkins on October 18, 2020
    • Reply
  • Hi!

    How is 3 oz shredded cheese equal to 1 cup? Aren’t there 8 oz in 1 cup? Can you clarify? Cooking tonight…


    • — Bella on September 24, 2020
    • Reply
    • Hi Bella, if you were to weigh the cheese, it would be the equivalent of 3 ounces. 8 ounces in a measuring cup refers to volume. Hope that clarifies and that you enjoy the frittata!

      • — Jenn on September 25, 2020
      • Reply
  • I made a version of this last week. It was delicious and really easy. I added leftover cherry tomatoes that I had roasted – and that added great flavor. I substituted a combination of swiss and mozzarella cheese for the cheddar since that’s what I had on hand. My cooking time was closer to 35 minutes but that’s likely due to a difference in pan size

    • — Erin on September 17, 2020
    • Reply
  • I’d love to add some broccoli into this as well. Would it be best to steam the broccoli first before baking the frittata? I like my broccoli to be very soft. Also, do you get the zucchini before shredding it?

    • — Ashley on August 29, 2020
    • Reply
    • That was meant to say ‘gut’ as in, taking all the seeds out.

      • — Ashley on August 29, 2020
      • Reply
    • Hi Ashley, Yes I’d cook the broccoli first, but make sure it is dry before adding it. And no I don’t take the seeds out of the zucchini. Hope you enjoy! 🙂

      • — Jenn on August 30, 2020
      • Reply
  • I have made this a few times now. Such a lite dish and a means of using up zucchini. I have added in sautéed fresh mushrooms. Excellent recipe!

    • — Lori on August 21, 2020
    • Reply
  • This frittata is wonderful. I followed it to the letter. The only problem I had was not having an oven-proof skillet. When I got to the step to put it in the oven I used a ceramic pie plate (exactly like yours in the summer strawberry cake recipe). I almost always use white cheddar, but I only had the light orange kind. Well, the presentation was beautiful – between the red ceramic, ivory interior, and colorful cheddar, it looked magazine-worthy. The taste couldn’t be better. Thank you so much for your PERFECT recipes!!

    • — Joan Barmish on August 20, 2020
    • Reply
  • Made this as written for the most part with some minor substitutions and additions below, and my roommate loved it!
    1. used a cast iron skillet since that was the only oven proof skillet I had
    2. used onions instead of scallions since I didn’t have any of the latter
    3. added chopped bits of cooked bacon, and also cooked the onions and zucchini in a little bit of reserved bacon fat in addition to the butter
    4. Added thin slice of tomato on top just before popping it in the oven

    Just like Jen said it would, turned out with just set outer browned edges, and still custardy in the middle. Yum!

    • — Tanuja on August 16, 2020
    • Reply
  • Excellent recipe – comes together quickly and with a salad, the perfect summer meal.

    • — Merry Richon on August 8, 2020
    • Reply

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