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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Great way to use zucchini Fluffy and delicious.
Question can I use part eggs and part egg whites??
Sure, Cheryl, that will work. Enjoy!
Beautiful, sweet lovely frittata!! Best I’ve ever had.
This was delicious. I have SO MUCH zucchini in my garden – I will definitely be making this again. I’d love to add a crust and try it as a quiche.
I made this frittata today for Father’s Day and it was a hit. It took an extra four minutes in the oven – it was just perfect. I love not cooking the eggs on the stove top before putting in the oven like other frittata recipes I have made. Delish!
This looks amazing but half my family can’t eat dairy.
What product would you use to exchange the heavy cream for something non dairy?
I know what cheese I would use but could use some advice for the cream.
Hi Andrea, Thanks for your note. For a non-dairy option, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried either of these.) I hope that helps! 🙂
I’ve never had a frittata before this one and I’m saving this recipe- delicious. I took a tip from another commenter and doubled it and cooked it in a 12” cast iron skillet. I cooked it for 35 minutes. Thank you
So Delicious and so so EASY to make. Thank you Jenn for another winning recipe. We love so many of your recipes and we know that anyone we try will turn out to be a winner. I have three children, so mealtimes can be challenging. This recipe is easy to whip together for any meal of the day and it is a crowd pleaser. We live in Toronto, Canada so I used half and half instead of the heavy cream and used medium cheddar – turned out amazing. I always wanted to try this recipe but thought it would not turn out quite right when I make it. Well, was I wrong, so for all of you wanting to try it – go for it – it is easy and fast and so delicious.
Jenn – if I wanted to use 9 eggs instead of 6 in a 10 inch nonstick pan – how would you adjust the recipe?
Hi Annie, So glad you enjoyed it! For 9 eggs, I’d increase all the other ingredients by 1/3. You may need to increase the baking time by a few minutes. Enjoy!
This reply looks like it applies to the earlier version of your recipe. I’ve not seen it but based on your response to the person who asked, it must have been 6 eggs originally.
That’s correct – I tweaked the recipe about a year ago to make a larger frittata. Hope you didn’t find that comment confusing!
This recipe is terrific. I altered some of the ingredients due to what was in-house: added 1/2 red pepper diced, substituted smoked Gouda in place of the cheddar, and substituted red onion for the shallot. I really squeezed out the zucchini prior to sautéing. Excellent!!
This was awesome! I substituted plain full fat Greek yogurt for cream.
This is amazing. A beautiful presentation for any meal. A few changes-supplemented 2% Greek yogurt and a tbs of Mayo for richness in lieu of heavy cream. Also used red onion and diced jalapeño. Oh my. Hubby loves loves loves. ❤️
Made with Gruyère Cheese instead of Cheddar Cheese and the family loved it. Another amazing recipe Jenn.