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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Do I need to peel the zucchini or just grate the whole thing?
Thnx
You can just grate the whole zucchini. Hope you enjoy!
Turned out perfectly. I made this exactly as written. Wouldn’t change a thing. Definitely keeping this recipe to use again and again.
Such a great recipe! Thank you for sharing!
Hi!
How is 3 oz shredded cheese equal to 1 cup? Aren’t there 8 oz in 1 cup? Can you clarify? Cooking tonight…
Thanks!
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!
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
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?
That was meant to say ‘gut’ as in, taking all the seeds out.
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! 🙂
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!
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!!
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!
Excellent recipe – comes together quickly and with a salad, the perfect summer meal.