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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Made this today. I did not have enough cheddar so a made the difference up with smoked Gouda! Delish!!!!
Made this multiple times before with great success, even my picky toddler asked for more! This time around I want to make for a brunch and was wondering if I could make the recipe as is, let cool, then refrigerate in skillet for the next day and reheat then? I’d like to get as much off my plate before the day if possible. Would this work?
Sure, Jenn – it reheats nicely.
Hi Jen,
Would it work to use spinach in place of zucchini in this recipe? If so, would I use frozen or fresh and what would the amount be?
Thanks, Diane
Hi Diane, instead of tweaking this one, I’d use my spinach frittata instead. Hope you enjoy if you make it!
I made half the recipe tonight. It was very easy and very good.
very tasty. my two year old loved it.
I roasted zucchini, leeks and mushrooms in the oven with olive oil and salt & pepper (concentrating their flavor). Then followed the recipe. Excellent!
Just delicious and everything you promised it would be! This was the first recipe I tried on your site and I will definitely be trying more. Thank you for providing an excellent resource for cooks who want to develop their skills.
Sitting eating this as I type. Absolutely delicious
Being someone that loves quiche, I have passed over this recipe many times; however, I needed something fast and easy to throw together and tried this. It is absolutely amazing! My family and I were blown away!!
You didn’t say what temp for the oven for the zucchini frittata
Hi Holly, the frittata should be baked at 325°F/165°C. Enjoy!
Really easy , capable of being halved which I did, and easily modified for many variations. Loved it