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.
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
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. 
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 a 10-inch cast iron or oven-proof nonstick pan.
Add the shallots, zucchini, and 1/2 teaspoon salt.
Cook for 7 to 8 minutes, until the zucchini is tender and cooked down.
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 25 to 30 minutes, or until just set.
Serve the frittata warm or room temperature.
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Zucchini & Cheddar Frittata
Filled with heaps of shredded zucchini and extra-sharp cheddar, this zucchini frittata is good for brunch, dinner, or anytime in between.
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
- 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 to 2 times to remove any excess moisture.
- 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.
- Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon 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, 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.
- 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
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- 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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I’m doing Weight watchers and wondered if you can substitute skim milk for the cream? thanks
The frittata won’t be as creamy but yes, skim milk will work here. Hope you enjoy!
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!
Should have referred to as a frittata 😀
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!
Hi jenn,
Could I double this and use a 12″ skillet?
Thank you !
Kristen Berry
Hi Kristen, I think that should work. Bake time may be a little different so keep a close eye on it. Hope you enjoy!
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!
Delicious! I added Canadian bacon and it is a brunch staple in my house now.
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.
Hi Jenn,
Will a baking dish work for this? I do not have an ovenproof pan except an 8” cast iron pan.
Thank you!
Diane
Sure, Diane, just grease it with a little butter. Hope you enjoy!
What kind of cheddar is used. Sharp, medium, mild? Thank you.
Hi Anne, I’d recommend sharp. Hope you enjoy! 🙂
Jenn, could I use a regular ovenproof skillet in lieu of a nonstick one?
Thanks in advance!
Sure, Pam, that should work. Hope you enjoy!
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!
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