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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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!