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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Yum yum! So easy and a great way to use up the garden’s bounty! Have to confess I added a finely diced jalapeño to meet my husband’s love of heat!
Hi Jen, I made this before and got rave reviews!
This time around I don’t have heavy cream…could I get away with using whole milk instead of cream? Perhaps a longer bake time? Thanks!
Hi Ali, Glad you enjoyed it! Yes, you can get away with using whole milk here; it just won’t be as creamy. The bake time should remain the same.
I think I have commented on this already but this recipe is worth another – just lovely dinner; we both enjoyed it a LOT and with zucchini season it is really inexpensive. Fed two of us and same amounts left over. This is a really light, healthy economical and delicious dinner. Thanks again.
excellent love it!
hi there new here..can I halve this recipe with good results?? tia..huggzz
Hi Gail, You could but you’ll need to use a smaller skillet. Hope you enjoy if you make it!
Excellent recipe! Had it last night for dinner. Eating leftovers this morning for breakfast.
Would like to make the Zucchini Frittata and the Crustless Broccoli Quiche in mini muffin pans. I need to make 24 of each. Will the recipes as written make that amount or do I have to increase the ingredients? Also how long do you think they will have to be baked? I am having a thank you brunch for women on 1/23. Thanks so much for your help, your always great recipes and foolproof instructions! I am a big fan.
Hi Lynda, You can make both of these in a muffin tin — just keep in mind that they may be more delicate. (Several readers have commented that they have made mini versions successfully.) If you’d like to serve 24 using regular-sized muffin tins, I’d guesstimate that you’d need to 1.5 x the recipe for the frittata and 2 x the recipe for the broccoli quiche (but I’ve never tried either of these this way so I’m not 100 percent certain how many serving that will give you). And I’d start checking them at 30 minutes for doneness. Please LMK how they turn out!
Hi Lynda, I’d guesstimate that you may need to make 1.5 times the recipe to have enough filling. Please keep in mind that I’ve never done this and so that’s just an estimate. In terms of baking time, I’d start checking at about 15 minutes. Hope that helps, and that everyone enjoys!
This was so easy to make and excellent! I was t sure if the scallions were supposed to be green onions, but in any case I used French scallions and it was delicious. Thank you!
I only have a 12-inch skillet. How can adapt this recipe using a baking dish? Thank you!
Hi Mindy a few readers have commented that they’ve used an 8-inch baking dish and have been happy with how it came out. Just make sure to treat the dish with butter or cooking spray first. Enjoy!
I realized I had a 10-inch skillet and the frittata came out beautifully! Another winner!
👍
Delicious! Savoury and satisfying. I made it for a brunch pot luck and it was a hit. I don’t have an ovenproof skillet so I used a deep frying pan and transferred to a ceramic baking dish. I multiplied the recipe by 1.5 because I wanted to use 12 eggs, most of it I put in the big dish, with enough left over for 9 small “muffins” in a silicone muffin tray. I wanted to taste it without cutting into the big dish! The muffins cooked in 20 mins and main dish in 35 (because it was so big). I substituted the cream for plain yoghurt and used an electric whisk to get the lumps smooth. Thank you for sharing! Will be a new favourite. PS could I prepare this the night before and keep in the fridge until ready to bake in the morning? has anyone tried this? Thanks!
So glad you like it! Yes, I think it would be fine to create the egg mixture the night before and then bake it in the morning.