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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Comments
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I’m doing Weight watchers and wondered if you can substitute skim milk for the cream? thanks
The frittata won’t be as creamy but yes, skim milk will work here. Hope you enjoy!
This was amazing!
As I was sautéing the zucchini mixture I thought I should have added fresh mushrooms…so sautéed them to accompany while quiche was baking. So lite and flavorful!
Should have referred to as a frittata 😀
This recipe turned out beautifully. I followed the directions exactly except for adding chopped garlic and a few tablespoons of Parmesan. Everyone at the table raved!
Hi jenn,
Could I double this and use a 12″ skillet?
Thank you !
Kristen Berry
Hi Kristen, I think that should work. Bake time may be a little different so keep a close eye on it. Hope you enjoy!
It turned out great! I cooked it for 33-34 minutes! I am also making your crab cakes tonight with your chickpea, corn and red pepper salad, and thai cucumber salad with peanuts! Thanks so much!
Delicious! I added Canadian bacon and it is a brunch staple in my house now.
This is one of the best recipes I’ve ever had the pleasure to make. Not only does it taste delicious, but it was fast, very easy, and not ingredient-laden. It’s a real skill to do more with less – thank you for this great recipe!
I mixed up some goat’s milk cheddar with some reggiano for the cheese component and it worked out nicely for me. Looking forward to experimenting further.
Hi Jenn,
Will a baking dish work for this? I do not have an ovenproof pan except an 8” cast iron pan.
Thank you!
Diane
Sure, Diane, just grease it with a little butter. Hope you enjoy!
What kind of cheddar is used. Sharp, medium, mild? Thank you.
Hi Anne, I’d recommend sharp. Hope you enjoy! 🙂
Jenn, could I use a regular ovenproof skillet in lieu of a nonstick one?
Thanks in advance!
Sure, Pam, that should work. Hope you enjoy!
Delicious! I didn’t have heavy cream so I used milk and it was perfectly fine. No shallots, so I used minced onion. Lastly, I added some chili flakes to the mixture before popping it into the oven, the added kick was terrific. Solid recipe, thank you!
Although I made this frittata on the stovetop, and finished it under the grill it was excellent, probably the best I’ve ever made , really good served cold the next day, thank you, Netty x
This was incredibly good! Everyone in my family loved it. I plan to make another one in a couple days to pop in the freezer.
Thank you so much…the frittata turned out just like you promised! I related so much to your comment that you preferred quiche to dry frittata, which is why I chose to try your recipe…the texture did not disappoint…so creamy and a great vegetarian option too
Thanks Jenn, this was absolutely delicious ! I love how you also give the option of changing between metric and cup measurements, as well as the calorie count, which I need, unfortunately, how sad, lol.
🙂 Glad you enjoyed it!
Delicious! Made as written and would not change a thing! Thanks for another amazing recipe!
Way too salty. I’d cut it down to 1/4-1/2 tsp total. I added about a cup of fresh spinach & I used a cheddar/mozzarella blend cheese. Would be better with the cheddar the recipe calls for. Cut the salt & it’s great!
The zucchini frittata recipe is delicious. It could easily be altered with other ingredients. I will definitely make it again.
Hi Jenn! Unfortunately I don’t have any shallots on hand. I have scallions and yellow onions – which would make the best substitute? Thank you!
Hi Maria, I’d go with the yellow onions; they’ll work just fine!
Delicious and easy. I added Canadian bacon and my family loved it.
Great recipe, doubled the quantities and increased cooking time slightly but otherwise no changes and everyone loved it 🙂
My family just wolfed this down! All I had in the fridge was a large zucchini so made this with Jenn’s tomato soup. So easy and delicious.
I just made this and it is delicious! I’ve never made a frittata before and it was so easy! I didn’t have heavy cream so I used buttermilk instead so I can 100% recommend that ingredient swap. I already can’t wait to make this again!
This recipe is delicious! I thought it might be a little bland when reading the ingredients (which is silly because all of your recipes I’ve made have been wonderful) and thankfully I was wrong. It is packed with flavor as well as super moist (not spongy or chewy at all as sometimes eggs can be) and both of my guests and I loved it! I ended up having to bake it for about 30 minutes but that may be because I transferred it from the pan I sautéed the shallot and zucchini in to a room temp round cake pan. I will definitely be making this again! Thanks for another stellar recipe 🙂
Best frittata I’ve ever had!!! Thank you, I’m now gonna guess all your recipes are top notch! Thanks again, delicious and simple!
Yes, all Jenn’s recipes are top notch. I have made many of them and they are all fabulous!
You’re so sweet, Amy — thanks! 💓
Absolutely delicious. My kids hate zucchini but they loved this. It will become a regular at my breakfast table. thanks
Delicious! This was my first time making a frittata, and I will definitely make it again. I cut back a little on the heavy cream and cheese, trying to keep the calories down (used 40ml heavy cream and 3/4 cup of cheese) and didn’t feel like it was lacking.
I almost never leave reviews; I do however often read them and find them super helpful. I made this Frittata today for lunch, as we were having friends round. I followed the recipe exactly apart from doubling it and I can honestly say it was sensational. Best frittata I’ve ever made and I’ve made hundreds over the years. Thank you so much. Ros 🙂
This is the first frittata I’ve made and it was delicious! Approved by the whole family including a picky baby. Followed the recipe exactly and I would not change a thing!
This was really good – a yummy way to use up some zucchini! Mine took a little longer to bake, but easy enough to tell if it is done. My husband loved it! Definitely a keeper, will make again!
Could these be cooked in muffin tins to make individual portions? If so should I change the temperature and how long might they take to bake?
Hi Marina, 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. Enjoy!
Absolutely delicious! Light and fluffy! I had it the day after on a low carb wrap and added a couple slices of bacon. I’m having guests this weekend and this will be my new morning go to. Plan to saute veggies and mix eggs ahead of time then construct morning of.
Amazingly delicious, as always. I have a good trick for frittatas if you do like the broiled top: start cooking your eggs on the stovetop, whisking constantly over low heat, until they just start setting (some tiny curds are ok but you still want them to be somewhat liquidy). Then spread the eggs really flat in the pan, top with a little cheese, and broil for just a couple minutes. The eggs are already almost entirety gently cooked, but the few minutes under the broiler sets then and you get a little bit of browning!
I have frequent house guests and this is my “ go to” recipe for a simple, elegant breakfast or brunch. A raving success always! For breakfast, I serve it with a berry bowl and for brunch a simple green salad.
This was perfectly delicious!! I won’t change a thing…
Delicious!
Could these be made in a muffin tin for a quick and easy breakfast during week? Was hoping they could be so they could be kept in the fridge and/or freeze for a quick and delicious breakfast?
Sure! Hope you enjoy. 🙂
This has become my favorite fritatta recipe and i’ve been making them for years. I usually make this in a large skillet or pie pan, but i’ve also baked minis in muffin tins. Wonderful just as written…no need to change a thing.
This worked just perfect for me. My husband has never been a fan of frittatas until now! This recipe changed his mind and he’s already asking when I’ll make it again!
This was amazing. I made it for some overnight guests who are vegetarian and it was huge hit. And so easy to put together.
Absolutely delicious! A speedy and flavorful recipe. Added some chopped chives to the egg mixture for additional color. My first recipe to make from Jenn’s blog and definitely not the last.
Hi Jenn,
Hi would like to make this for a potluck at work (we have a great kitchen in our office!), but I would probably need to double the recipe for 8 people. Would you suggest a 9×9 baking dish, and would I need to adjust the baking time (or temp)?
Thanks so much!
Carol
Hi Carol, a few people have commented that they’ve doubled this and have used a 9 x 13-inch baking dish, so you may want to go that route. Yes, 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!
Love your recipes Jenn and use them so often! Could this be baked in muffin tins, frozen and reheated? I have lots of zucchini and volunteers are coming in to make food to freeze for our school’s Breakfast Program. Thank you!
kd
Hi Kim, How nice that you create these breakfasts for your school! I haven’t tried the frittata this way, but I think it should work. Hope that helps!
Delicious recipe & the “pair with” feature is terrific
Could I substitute Gruyere cheese for the cheddar?
Sure, Thessaly, that will work.
I made this tonight and served it with a big salad for a low carb dinner night. We all enjoyed it. I think I might try doubling it and making it in a 9×13 next time to have leftovers for my son to have a high protein breakfast before school. I have loved all of Jenn’s recipes that I have tried including the ones from her cookbook and I love her tips like the one where she mentioned leaving a glove on the handle of the pan to remind you that it’s hot. Super helpful!
This is a keeper. I made it tonight. It was delicious and we finished it. WE can use extra zucchii this way. Just delicious.
I tried a variation of this recipe for my daughter’s friends and they all loved it but I was a little disappointed by the way it dropped once it was out of the oven. When it was first done cooking, it was puffed up, looked light and fluffy and it flattened once it was out of the oven. It tasted delicious though. Does anyone have any tips? I used 8 eggs and omitted the zucchini in a 10 inch cast iron pan. Thanks!
Hi Janet, all frittatas and quiches puff up while in the oven and deflate a little once they cool, so it doesn’t sound like you did anything wrong!
Excellent dish!
I love this site and have tried several of Jenn’s recipes with success, but this is one that I come back to again and again. It’s so delicious and a great way to use up summer zucchini. Just wanted to say thanks!
Just made this for supper tonight. My family loved it. I used extra sharp cheddar cheese. I will definitely be making this again! This is the third recipe I have tried from Jenn and they were all wonderful 5 star recipes!
Are you really using cheddar cheese? The cheese looks lighter.
I agree that it looks lighter in the pic, but it is Cheddar. Hope you enjoy!
Jen,
What do you think about adding ham to this? Would you recommend mixing it all up with the egg mix and then pouring into pan? Or putting small slices of ham on the bottom of the pan, and then adding egg/zucchini mix on top?
I think ham would work nicely here. I’d suggest adding it to the egg mixture before pouring it into the pan. Hope you enjoy!
Delicious! Just made it. There were no small zucchinis left to buy, so I bought a large zucchini. I went through 5 rounds of using paper towels to dry it out. Tasted really good! (and I don’t usually like zucchini!)
Absolutely love this easy frittata. I doubled it and poured it into a 9×13 Pyrex. Came out just perfect!