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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This is my second time making this, and we love the flavor. But my zucchini is a pile of mush. Should I be using the smaller blades on my food processor?
Hi Kate, Sorry you’ve had a problem with the texture of the zucchini. Are you using the grating attachment on your food processor?
Did you get a lot of liquid out of the zucchini when you squeezed it? I used a clean cotton tea towel, which I learned from a different recipe with shredded zucchini. I find it easier to squeeze than paper towel! (Don’t use a favourite one because it could stain green). Zucchini can contain a lot of water 🙂
Love your recipes. I need to make breakfast for a larger number of people. If making in a 9x 13 pan would doubling the recipe be appropriate and if so how long should it cook? Thank you!!
Hi Karin, So glad you like the recipes! Yes, I’d double the recipe if you plan to use a 9 x 13-inch baking dish. The cooking time will be longer; I’d guess you’d need to add about 15 minutes but keep an eye on it. (It will be done when it’s set.) Hope you enjoy!
This was absolutely delicious! Thank you Jenn for sharing this recipe.
Hi Jenn,
I’ve been following your blog for years and so many of your recipes are my “go to’s”. I’ve been making this zucchini frittata for years now but haven’t made it in a while. Did you change the recipe a bit? I feel like there are now more eggs than before? My family commented on this tonight, too. The frittata felt like quite a large meal. Larger than before. Not sure if we’re going a bit nuts or if the recipe is in fact different than before. 😂
Hi Krissy, so glad you like the frittata and, no, you’re not going crazy! I did tweak the recipe by adding two more eggs as I felt like it wasn’t substantial enough before. 🙂
Perfect – Easy, delicious, perfect proportions. Great reminder about leaving the pan handle wrapped with a towel after removing it from the oven. I wish I’d followed that advice 🙂
I love this recipe! I make it for my husband as a quick breakfast almost every week ☺️ I’m making a dinner for a woman who had surgery this week and was wondering if I could make this into a quiche? If so should I reduce the amount of eggs?
Hi Rachel, so glad you like this! Unfortunately, tweaking this to make it a quiche would require more than cutting back on the eggs. If you’d like a zucchini quiche recipe, I’d look specifically for a recipe for that. Sorry!
Delicious! The cream and the ‘slow’ bake in the oven (versus starting the cook on the stovetop) really make this a fantastic dish.
This was fabulous. Everything I make from your cookbook or blog is delicious- THANK YOU for what you do!
This is the most delicious and flavourful frittata! A great way to use the zucchini from my garden!! Easy and bakes up beautifully!
A lovely summer dinner with a side salad! Thanks Jenn!
I don’t have a cast iron or ovenproof nonstick skillet. Can I bake the frittata in a glass baking dish?
Yep 🙂
Thank you. I appreciate always getting a reply for my questions!