Zucchini and Cheddar Frittata
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If frittatas have ever left you a little underwhelmed, this zucchini and cheddar version will win you over.
I always love the idea of a frittata. In about 30 minutes, you can turn whatever vegetables, meat, or cheese you have hanging around into a meal. 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 cheddar frittata, however, is what a frittata should be: it’s creamy and delicate, almost like a crustless quiche, and a few little tricks make all the difference. Squeeze as much water as possible out of the zucchini, add some heavy cream and plenty of cheese to the eggs— and, finally, bake the whole thing in a low-temperature oven, instead of the traditional stovetop-to-broiler method. The gentle heat gives the eggs a soft, custardy texture without overcooking them.
Serve it for brunch with my strawberry orange fruit salad, or pair it with crusty bread for an easy lunch or dinner.
“Absolutely delightful. Make this!!”
WHAT YOU’LL NEED TO MAKE A zucchini frittata
- Zucchini: The star of the frittata, adding tenderness and a mild, fresh taste. Be sure to wring it out well after grating; removing the excess moisture keeps the frittata from turning watery.
- Unsalted Butter: Used to sauté the zucchini and shallots, adding richness while also keeping the frittata from sticking to the pan.
- Shallots: Add a delicate oniony sweetness that complements the mild zucchini without overpowering it.
- Salt & Freshly Ground Black Pepper: Season both the zucchini as it cooks and the egg mixture, ensuring the frittata is well seasoned throughout.
- Eggs: Form the base of the frittata.
- Heavy Cream: Makes the eggs softer and more tender, giving the frittata a creamy consistency rather than a firm, rubbery one.
- Cheddar Cheese: Melts throughout the frittata, bringing sharpness and richness that contrast nicely with the mild zucchini.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Grate and dry the zucchini. Grate the zucchini, then wrap it in several layers of paper towels and squeeze out as much water as you can, repeating with fresh paper towels if needed. Zucchini holds a surprising amount of water, and removing it keeps that excess moisture from ending up in the frittata. Small zucchini are a good choice here since they tend to be less watery.
Step 2: Cook the shallots and zucchini. Sauté the shallots and zucchini in the butter until the zucchini is tender and cooked down. This also gives any remaining moisture from the zucchini a chance to cook off before it’s added to the eggs.
Step 3: Make the egg mixture. While the zucchini cooks, whisk together the eggs, cream, salt, and pepper until well combined. There’s no need to whisk aggressively or incorporate lots of air; you’re just looking for an even mixture.
Step 4: Assemble the frittata. Stir the cooked zucchini and cheese into the egg mixture, then pour everything back into the pan. Spread the zucchini around if needed so it’s fairly evenly distributed before the pan goes into the oven.
Step 5: Bake and serve. Bake until the frittata is just set, about 25 to 30 minutes. Try not to overbake it—the eggs will continue to cook a bit from the heat of the pan after it comes out of the oven. Serve warm or at room temperature. The frittata will keep nicely in the fridge for a few days; freeze for longer storage.
More Brunch-Worthy Egg Recipes
Zucchini & Cheddar Frittata
Ingredients
- 1 lb zucchini (about 2 small zucchini)
- 3 tablespoons unsalted butter
- ⅓ cup finely chopped shallots, from 1 to 2 shallots
- Salt and freshly ground black pepper
- 8 large eggs
- ⅓ cup heavy cream
- 1¼ cups (5 oz) shredded Cheddar cheese
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position.
- 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-in (25-cm) 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.
Notes
Nutrition Information
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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Hi Jenn, I love your zucchini frittata recipe. I’ve made it many times. I have around 8 oz of ham heron a ham steak) in the freezer that I want to use up and would like to include it in an egg dish. (BTW… we rarely eat ham but my husband wanted to make a navy bean and ham soup).
I’m leery of some of the other frittata recipes out there as I really like the way yours turn out. I haven’t made the spinach version yet but will at some point.
Suggestions on using the ham with or without veggies in one of your frittatas would be welcome.
I continue to be a big fan and make one or more of your recipes a week!
No hurry. Thanks in advance! Susan 😊
Hi Susan, I think the ham steak would be delicious chopped up and added to either my zucchini or spinach frittata. You could also add it to these egg bites instead of the bacon.
This was the best frittata I have ever made, Jenn! Absolutely perfect. I’m sorry I did not take a photo, but we devoured it in no time at all. I used goat’s cheese instead of cheddar. I am going to share it on my website, naturally, I shall be acknowledging you. Deborah Garber (www.deborahgarber.live)
This is my first time making a frittata and your recipe was perfect and delicious! Cheddar cheese and zucchini are two of my favorite ingredients on the planet, thank you for creating a fabulous recipe!
I love this Frittata. It’s easy enough to throw together for a week day breakfast. I do all of the hand on prep and cook the zucchini, pop it in the oven. By the time I have the kids up and dressed its ready for breakfast! (well for 3/5 of the family, 2 kids are picky and they get cereal lol) It makes enough that we have leftovers for the next day.
Made this last night and my youngest who doesn’t like eggs had two slices. I forgot to buy courgettes so used bacon lardons instead and fried in a pan and browned under the grill. Was lovely and a triumph to see my daughter eat eggs.
Love this recipe! Easy and delicious. A great way to use up those garden zucchinis
Delicious! The zucchini really adds to the dish. I also add in a little diced Canadian bacon for extra protein.
This was super easy to make and very tasty! I followed it exactly. Will definitely make again!
I’m going to try this recipe this weekend. I have always been disappointed with the texture of my frittatas. Tip for squeezing liquid out of zucchinis…I use an old cotton kitchen dish towel. You can really squeeze the zucchini. I find that paper towels can get wet and stick to the zucchini. Sometimes I press the balled up towel against a strainer for more leverage.
Thanks for another great recipe (I’ve got them all bookmarked!). I make this frequently, it’s moist, tasty and delicate, just perfect for brunch or lunch. I usually have garlic cloves on hand instead of shallots, plus I dust it with smoked paprika and black pepper before baking. I don’t miss the quiche crust at all, frittata is the way to go with a recipe like this one!