Zucchini and Cheddar Frittata

Tested & Perfected Recipes

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

Zucchini Frittata (1 of 14)

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.

Zucchini Frittata (4 of 14)

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.

Zucchini Frittata (11 of 14)

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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

  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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    • That was meant to say ‘gut’ as in, taking all the seeds out.

      • — Ashley on August 29, 2020
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    • 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
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  • 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
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  • 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
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  • 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
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  • Excellent recipe – comes together quickly and with a salad, the perfect summer meal.

    • — Merry Richon on August 8, 2020
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  • I’m doing Weight watchers and wondered if you can substitute skim milk for the cream? thanks

    • — Ruth on August 7, 2020
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    • The frittata won’t be as creamy but yes, skim milk will work here. Hope you enjoy!

      • — Jenn on August 8, 2020
      • Reply
  • This was amazing!
    As I was sautéing the zucchini mixture I thought I should have added fresh mushrooms…so sautéed them to accompany while quiche was baking. So lite and flavorful!

    • — Lori on July 27, 2020
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    • Should have referred to as a frittata 😀

      • — Lori on July 27, 2020
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  • This recipe turned out beautifully. I followed the directions exactly except for adding chopped garlic and a few tablespoons of Parmesan. Everyone at the table raved!

    • — ShaktiMama on July 26, 2020
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  • Hi jenn,

    Could I double this and use a 12″ skillet?

    Thank you !

    Kristen Berry

    • — Kristen Berry on July 17, 2020
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    • Hi Kristen, I think that should work. Bake time may be a little different so keep a close eye on it. Hope you enjoy!

      • — Jenn on July 17, 2020
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      • It turned out great! I cooked it for 33-34 minutes! I am also making your crab cakes tonight with your chickpea, corn and red pepper salad, and thai cucumber salad with peanuts! Thanks so much!

        • — Kristen Berry on July 18, 2020
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  • Delicious! I added Canadian bacon and it is a brunch staple in my house now.

    • — Carrie on July 11, 2020
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  • This is one of the best recipes I’ve ever had the pleasure to make. Not only does it taste delicious, but it was fast, very easy, and not ingredient-laden. It’s a real skill to do more with less – thank you for this great recipe!

    I mixed up some goat’s milk cheddar with some reggiano for the cheese component and it worked out nicely for me. Looking forward to experimenting further.

    • — Sergé on July 10, 2020
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  • What kind of cheddar is used. Sharp, medium, mild? Thank you.

    • — Anne on June 25, 2020
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    • Hi Anne, I’d recommend sharp. Hope you enjoy! 🙂

      • — Jenn on June 25, 2020
      • Reply
  • Jenn, could I use a regular ovenproof skillet in lieu of a nonstick one?
    Thanks in advance!

    • — Pam on June 14, 2020
    • Reply
    • Sure, Pam, that should work. Hope you enjoy!

      • — Jenn on June 15, 2020
      • Reply
  • Delicious! I didn’t have heavy cream so I used milk and it was perfectly fine. No shallots, so I used minced onion. Lastly, I added some chili flakes to the mixture before popping it into the oven, the added kick was terrific. Solid recipe, thank you!

    • — Sandy A on June 12, 2020
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  • Although I made this frittata on the stovetop, and finished it under the grill it was excellent, probably the best I’ve ever made , really good served cold the next day, thank you, Netty x

    • — Netty on June 4, 2020
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  • This was incredibly good! Everyone in my family loved it. I plan to make another one in a couple days to pop in the freezer.

    • — Jenny on June 3, 2020
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  • Thank you so much…the frittata turned out just like you promised! I related so much to your comment that you preferred quiche to dry frittata, which is why I chose to try your recipe…the texture did not disappoint…so creamy and a great vegetarian option too

    • — gaynor on May 26, 2020
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  • Thanks Jenn, this was absolutely delicious ! I love how you also give the option of changing between metric and cup measurements, as well as the calorie count, which I need, unfortunately, how sad, lol.

    • — Karen Kelly on May 25, 2020
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    • 🙂 Glad you enjoyed it!

      • — Jenn on May 25, 2020
      • Reply
  • Delicious! Made as written and would not change a thing! Thanks for another amazing recipe!

    • — Claire Van Konynenburg on May 7, 2020
    • Reply
  • Way too salty. I’d cut it down to 1/4-1/2 tsp total. I added about a cup of fresh spinach & I used a cheddar/mozzarella blend cheese. Would be better with the cheddar the recipe calls for. Cut the salt & it’s great!

    • — KELLY SCAMPINI on April 29, 2020
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  • The zucchini frittata recipe is delicious. It could easily be altered with other ingredients. I will definitely make it again.

    • — Lori on April 15, 2020
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  • Hi Jenn! Unfortunately I don’t have any shallots on hand. I have scallions and yellow onions – which would make the best substitute? Thank you!

    • — Maria on April 7, 2020
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    • Hi Maria, I’d go with the yellow onions; they’ll work just fine!

      • — Jenn on April 7, 2020
      • Reply
  • Delicious and easy. I added Canadian bacon and my family loved it.

    • — Carrie W on April 5, 2020
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  • Great recipe, doubled the quantities and increased cooking time slightly but otherwise no changes and everyone loved it 🙂

    • — Petite_pomme on April 4, 2020
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  • My family just wolfed this down! All I had in the fridge was a large zucchini so made this with Jenn’s tomato soup. So easy and delicious.

    • — Yvonne on April 2, 2020
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  • I just made this and it is delicious! I’ve never made a frittata before and it was so easy! I didn’t have heavy cream so I used buttermilk instead so I can 100% recommend that ingredient swap. I already can’t wait to make this again!

    • — Kerrin on March 1, 2020
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  • This recipe is delicious! I thought it might be a little bland when reading the ingredients (which is silly because all of your recipes I’ve made have been wonderful) and thankfully I was wrong. It is packed with flavor as well as super moist (not spongy or chewy at all as sometimes eggs can be) and both of my guests and I loved it! I ended up having to bake it for about 30 minutes but that may be because I transferred it from the pan I sautéed the shallot and zucchini in to a room temp round cake pan. I will definitely be making this again! Thanks for another stellar recipe 🙂

    • — Jennifer on January 12, 2020
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    • Best frittata I’ve ever had!!! Thank you, I’m now gonna guess all your recipes are top notch! Thanks again, delicious and simple!

      • — C Tetreault on February 17, 2020
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      • Yes, all Jenn’s recipes are top notch. I have made many of them and they are all fabulous!

        • — Amy H on May 23, 2020
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        • You’re so sweet, Amy — thanks! 💓

          • — Jenn on May 23, 2020
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  • Absolutely delicious. My kids hate zucchini but they loved this. It will become a regular at my breakfast table. thanks

    • — Sheryl on January 4, 2020
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  • Delicious! This was my first time making a frittata, and I will definitely make it again. I cut back a little on the heavy cream and cheese, trying to keep the calories down (used 40ml heavy cream and 3/4 cup of cheese) and didn’t feel like it was lacking.

    • — Christine on November 9, 2019
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  • I almost never leave reviews; I do however often read them and find them super helpful. I made this Frittata today for lunch, as we were having friends round. I followed the recipe exactly apart from doubling it and I can honestly say it was sensational. Best frittata I’ve ever made and I’ve made hundreds over the years. Thank you so much. Ros 🙂

    • — Ros Cowieson on October 26, 2019
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    • This is the first frittata I’ve made and it was delicious! Approved by the whole family including a picky baby. Followed the recipe exactly and I would not change a thing!

      • — Liz on May 31, 2020
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  • This was really good – a yummy way to use up some zucchini! Mine took a little longer to bake, but easy enough to tell if it is done. My husband loved it! Definitely a keeper, will make again!

    • — Jill on September 15, 2019
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  • Could these be cooked in muffin tins to make individual portions? If so should I change the temperature and how long might they take to bake?

    • — Marina on September 4, 2019
    • Reply
    • Hi Marina, 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. Enjoy!

      • — Jenn on September 5, 2019
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  • Absolutely delicious! Light and fluffy! I had it the day after on a low carb wrap and added a couple slices of bacon. I’m having guests this weekend and this will be my new morning go to. Plan to saute veggies and mix eggs ahead of time then construct morning of.

    • — Colleen E on August 17, 2019
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  • Amazingly delicious, as always. I have a good trick for frittatas if you do like the broiled top: start cooking your eggs on the stovetop, whisking constantly over low heat, until they just start setting (some tiny curds are ok but you still want them to be somewhat liquidy). Then spread the eggs really flat in the pan, top with a little cheese, and broil for just a couple minutes. The eggs are already almost entirety gently cooked, but the few minutes under the broiler sets then and you get a little bit of browning!

    • — Hannah on July 14, 2019
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  • I have frequent house guests and this is my “ go to” recipe for a simple, elegant breakfast or brunch. A raving success always! For breakfast, I serve it with a berry bowl and for brunch a simple green salad.

    • — Clare on April 11, 2019
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  • This was perfectly delicious!! I won’t change a thing…

    • — Cindy on April 11, 2019
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  • Delicious!

    • — H on April 11, 2019
    • Reply
  • Could these be made in a muffin tin for a quick and easy breakfast during week? Was hoping they could be so they could be kept in the fridge and/or freeze for a quick and delicious breakfast?

    • — Celeste on March 3, 2019
    • Reply
    • Sure! Hope you enjoy. 🙂

      • — Jenn on March 5, 2019
      • Reply
  • This has become my favorite fritatta recipe and i’ve been making them for years. I usually make this in a large skillet or pie pan, but i’ve also baked minis in muffin tins. Wonderful just as written…no need to change a thing.

    • — Pinky on January 27, 2019
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  • This worked just perfect for me. My husband has never been a fan of frittatas until now! This recipe changed his mind and he’s already asking when I’ll make it again!

    • — Celeste Herrin on December 30, 2018
    • Reply
  • This was amazing. I made it for some overnight guests who are vegetarian and it was huge hit. And so easy to put together.

  • 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.

  • 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!

    • 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!

  • 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!

    • 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!

  • Delicious recipe & the “pair with” feature is terrific

  • Could I substitute Gruyere cheese for the cheddar?

    • Sure, Thessaly, that will work.

  • 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!

  • This is a keeper. I made it tonight. It was delicious and we finished it. WE can use extra zucchii this way. Just delicious.

  • 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!

    • 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!

  • Excellent dish!

    • I love this site and have tried several of Jenn’s recipes with success, but this is one that I come back to again and again. It’s so delicious and a great way to use up summer zucchini. Just wanted to say thanks!

      • — Alysonne Hatfield on June 28, 2020
      • 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!

  • Are you really using cheddar cheese? The cheese looks lighter.

    • I agree that it looks lighter in the pic, but it is Cheddar. Hope you enjoy!

  • 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?

    • 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!

  • 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!)

  • Absolutely love this easy frittata. I doubled it and poured it into a 9×13 Pyrex. Came out just perfect!

  • 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.

  • 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!

  • 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!

    • 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!

  • 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!

  • Thank you for this recipe, it was easy and full of flavour, it will be made many times.

  • This was amazing, and surprisingly easy to make! This has become a Saturday morning fave at my house!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • do you have other frittata recipes

    your recipes are easy and inspiring

    • 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.

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

    • Hi Liesel, I think it will work without making any adjustments. Hope you enjoy it!

  • Jenn, your recipes are awesome. This frittata was fantastic! Made it today for some guests for brunch and everyone loved it!

    • — Michelle Lockhart
    • Reply
  • 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.

  • 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?

    • Sure Lainey, olive oil should work here. Enjoy!

  • 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.

  • 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

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

    • Hi Mia, That would be fine. Glad you’re enjoying the recipes :).

  • 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.

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

  • 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.

  • 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.

  • 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!

  • Can this be frozen?

    • 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.

  • 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!

  • 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.

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

  • I’m thinking this strata could be made with fresh spinach too. How much fresh spinach do you think would work in this recipe?

    • Hi Jenn, I’m not sure if you’re referring to this frittata or the spinach strata on the site?

  • 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!

  • Could gruyere cheese be substituted for the cheddar?

    • Yes Carol, gruyere would work nicely here!

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

    • Bonnie, you could use skim milk here. The frittata just won’t taste as creamy.

  • Can this Zucchini and Cheddar Frittata be baked in muffin pans in the oven?

    • 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.

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

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

  • 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.

    • 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!

  • 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!

  • 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.

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

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

  • What are nutritional values for the frittata? Thanks.

    • Hi Joan, The recipe has been updated w/ nutritional data. Sorry, I forgot to add it initially! Hope that helps 🙂

      • Absolutely delicious! Thank you!

  • 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 ?

  • 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!

  • 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.

  • 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

    • 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.

  • 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.

  • 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.

    • Hi Laura, Yes, any baking dish will work; just grease it with a little butter.

      • Could you use half and half instead of cream? Looks wonderful as all your recipes do.
        Thank you

        • — Nan on July 24, 2019
        • Reply
        • 🙂 You can use half and half here; it just won’t be quite as creamy. Hope you enjoy!

          • — Jenn on July 25, 2019
          • Reply

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