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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I made this last night for dinner and it was delicious! I had an abundance of zucchini from the garden and substituted scallions (also from the garden), and I just put them in the pan later in the process. I might add some fresh herbs, maybe basil next time. Goat cheese might be a good cheese to try too. Thanks for the great adaptable recipe!
Could gruyere cheese be substituted for the cheddar?
Yes Carol, gruyere would work nicely here!
Can you use skim milk instead of heavy cream in this recipe. ??
Bonnie, you could use skim milk here. The frittata just won’t taste as creamy.
Can this Zucchini and Cheddar Frittata be baked in muffin pans in the oven?
Yes Phyllis, I haven’t tried them this way, but I think you could do that. Assuming you’re using a regular size muffin tin, I’d start checking them for doneness after about 15 minutes.
Jennifer,
I am an accountant and we are knee deep in our busy season. I spend a portion of my Sundays off cooking for the coming week so that I can have decent healthy and satisfying meals while working the crazy hours to get through tax season. I made your Zucchini and Cheddar Frittata for my breakfasts for this week. I LOVE IT! It’s delicious and satisfying. I really enjoy the recipes you provide and the helpful hints and method guides are wonderful! Thank you so much for making these recipes available! Doreen
Another fantastic recipe! Followed the directions, not changing a thing, and it turned out perfectly…per usual!
Served for dinner this evening and we all agreed it was the creamiest fritatta we have eaten. It was easy to make and flavourful.
I want to cook this food for my son and he is 18 months old. I wonder if I should add 85g cheddar cheese to the frittata as cheddar cheese often contains high amount of sodium. I tried another receipe which used a lot of cheddar cheese and it turned out the food was very salty.
Hi Joschan, I would keep the quantity the same. However, you could reduce the salt in the recipe or substitute another cheese that has less sodium. Just be sure it’s a good melting cheese, like fontina, gruyere, etc. Hope that helps!
Made this tonight and was so easy and absolutely delicious! My husband and 11-month-old both gobbled this down happily. Definitely will make again– this would be great as a brunch item. So happy to have found this site and can’t wait to explore more.
Thank you for the wonderful recipe and the tips on technique. Baking the frittata at a low temperature makes all the difference in the world. Even with the correct egg-dairy ratio, my frittatas were still coming out spongy. From now on, no quiche or frittata gets baked above 325F. Your Spinach & Gruyere Quiche is wonderful too!