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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. You can throw one together in 30 minutes, and they’re great for using up any leftover veggies, meat, or hunks of cheese you might have languishing in the fridge. Problem is, they’re usually dry, rubbery, and just not that good. For same calories, I’d rather have quiche! This zucchini frittata, however, is delicate and creamy, 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

zucchini frittata ingredients

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.

drying the zucchini on paper towels

Next, melt a few tablespoons of butter in a 10-inch cast iron or oven-proof nonstick pan.

melting the butter in the skillet

Add the shallots, zucchini, and 1/2 teaspoon salt.

shallots, zucchini, and salt in skillet

Cook for 7 to 8 minutes, until the zucchini is tender and cooked down.

cooked zucchini mixture

Meanwhile, combine the eggs, remaining salt, pepper and heavy cream in a large bowl.

eggs, cream, and seasoning in bowl

Whisk to combine.

whisked egg mixture

Add the cooked zucchini and grated cheese to the egg mixture and stir.

adding zucchini and cheese to egg mixture

Pour the frittata mixture back into the pan.

frittata mixture poured back in pan

Bake for about 25 to 30 minutes, or until just set.

baked zucchini frittata

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.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

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

  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.
  4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper.
  5. 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.
  6. 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

Powered by Edamam

  • 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

  • This was fantastic. First recipe I’ve made from this site and I will definitely come back for more.

    I had to wing it in some ways with the ingredients on hand and it still came out perfectly. I had two large zucchinis, which did not seem like too much, and squeezed them in a dish towel. No heavy cream so I used oat milk creamer. And I used a sweet onion instead of a shallot. Also I cooked it in a cast-iron pan. It was fantastic! My only complaint is that there wasn’t more of it. 🙂 Will double the recipe next time.

    • — Elaine on August 26, 2021
    • Reply
  • Amazingly easy and oh so yummy. I am not a very good cook, but I made this for dinner and it turned out exactly like Jenn’s pictures. That NEVER happens! It was so light & fluffy. The only change I made was I used red onion since my grocery didn’t have any shallots. My husband liked it so much he went back for thirds. I’ve already bought more zucchini to make it again.

    • — Cara R. on August 25, 2021
    • Reply
  • Made this today and it was big hit! Will definitely make again. Going to try the zucchini fritters for guest this weekend.

    • — Vicki on August 17, 2021
    • Reply
  • This was delicious! My husband said it was excellent!

    • — Tami on August 15, 2021
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  • Made this for the first time today and it will definitely stay in our weekend breakfast rotation. My almost 3 yo( who is very very picky!!!) called this “ delicious egg pizza”. I went with it and he ate his whole serving!!! Also my 6yo devoured it before his fruit, bacon and toast lol. Two thumbs up from the whole family. Nothing brings me more satisfaction than cooking a meal that the whole family enjoys, thank you!!!

    A couple of changes I made- didn’t have heavy cream but used creme fraiche instead and thinned it out with some whole milk. Also, added a tbsp of fresh basil to the egg mixture and used gruyere cheese instead bc it’s what I had in the fridge 😉

    • — Maribel Freire on August 14, 2021
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  • Delicious! I mixed this up in the morning, stuck in refrigerator until dinner. Baked in 9” nonstick cake pan. Put under broiler for five minutes – watching carefully. Would definitely make this again!

    • — Mary on August 12, 2021
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  • I believe I have reviewed this in the past, but it really deserves and encore. We have made a lot of frittatas over the years, but this one stands out above all of them. It really does have a quiche-like texture and the leftovers are fabulous!

    • — Merry on August 12, 2021
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  • Fantastic recipe— don’t usually follow recipes for frittatas, usually use up whatever vegetables I find in the fridge, add eggs and cheese on top, cook it in the pan and broil it to finish the top, but it was worth following this to snap out of the routine. This is a restaurant-like frittata and using butter and shallots and cooking it in the oven really gives a sophisticated result. I had no cream so I used whole milk, same quantity as the cream. Thanks Jen for livening up my week day lunches!

    • — Lucie on August 9, 2021
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  • Just made it tonight and it was fantastic. As another reviewer mentioned, I rolled the shredded zucchini in a clean dish towel and that did the trick. I didn’t have heavy cream so I combined 1 tbsp of mayo with some half and half to make it thick and substituted another tbsp of mayo for one egg. I had a previous zuke recipe that used a mayo/eggs combo and for some reason it gives it an extra zing. I also sprinkled a little less than a 1/4 c of Progresso Italian breadcrumbs on top but that adds about 25 calories to each serving so just be aware of that.

    • — Andrea on July 23, 2021
    • Reply
  • Can I prep all the ingredients and bake in a pie plate, rather than the pan?

    Thx

    • — Judy on July 22, 2021
    • Reply
    • Sure, that should work. Enjoy!

      • — Jenn on July 22, 2021
      • Reply
      • Can I bake the day before and then reheat the next morning? Suggested time and temp for reheat?

        TIA

        • — Judy on July 24, 2021
        • Reply
        • Hi Judy, that’s fine. You could either reheat it in the microwave (that’s probably what I’d do) or in the oven. If you reheat it in the oven, I’d cover it with foil and put it in a 325-degree oven for 20 minutes or until heated through. Hope you enjoy!

          • — Jenn on July 26, 2021
          • Reply
          • This recipe was so good but it was very rich. I made some changes to my recipe and it was still really nice and cooked perfectly! I did zucchini and broccoli with cheddar jack because that’s what I had. I think no matter how you changed the veggies or cheese it would be delicious. Next time I will use much less butter and cheese and less heavy cream to save some calories and make it less rich.

            • — Ariella on December 7, 2021
  • Planning to make this for a special brunch…will it work in a regular all-Clad sauté pan that isn’t non-stick?

    • — S from DC on June 30, 2021
    • Reply
    • Hi S, I wouldn’t recommend it – I think it would stick. Sorry!

      • — Jenn on July 1, 2021
      • Reply
  • My husband and son both declared this to be “perfect.” Followed the recipe measurements precisely but used plain Greek yogurt thinned with a little 2% milk because we didn’t have cream in the house.

    • — cook on June 27, 2021
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  • Love this as a frittata inspiration! We’ve made this as is with zucchini, but also have added kale or spinach, or sliced asparagus with goat cheese. Truly a lovely frittata – it reheats well.

    • — Kay on June 21, 2021
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  • This recipe is so easy and so delicious. Love the creaminess (although I used whole milk and a swiss/gruyere shredded cheese blend since I didn’t have heavy cream or cheddar cheese.) Will have to try it again with cheddar and other customizations! I just squeeze the zucchini out with my bare (clean) hands over a strainer set into a large bowl. A little messy but I have no dish towel to wash!

    Thank you Jenn.

    • — Kate on June 12, 2021
    • Reply
  • I made this with one zucchini and leftovers of a zucchini summer squash vegetable saute, it was excellent, very good flavor! Will definitely make again!

    • — Beth W. on June 3, 2021
    • Reply
  • This is absolutely delicious. Just a few ingredients and so much flavor. I will make this again! Thanks for another fantastic recipe!

    • — Jen M. on May 10, 2021
    • Reply
  • Excellent recipe! Made it for Mother’s Day Brunch and everyone loved it! When my mother in law who is an amazing cook likes what I make, I know it’s a winner!

    • — Sharon Benedict on May 9, 2021
    • Reply
  • I was planning to use frozen shredded zucchini so I know there will be a lot more liquid than if it was fresh, should I be still trying to squeeze out as much liquid as possible?

    • — Marina on April 15, 2021
    • Reply
    • Yep — hope you enjoy!

      • — Jenn on April 15, 2021
      • Reply
  • Would a 9 inch cast iron skillet work for this?

    • — Ashley on April 6, 2021
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on April 7, 2021
      • Reply
  • Once again, as always, I was impressed by this recipe. It was perfect! Tender, not rubbery or runny, with great flavor. Every single recipe that I’ve made of ours is a perfect, five-star dish. By nature I am skeptical and would have been tempted to believe that you were fiddling with the statistics to bump up the scores, if I didn’t know better. It is obvious that your skills as a professional chef, as well as tinkering with a recipe until it is just right is paying off. I don’t believe there is another site with so many excellent recipes and five-star ratings. Thank you!!! I know that I can try anything you post and don’t ever have to worry about being disappointed.

    • — Kari on April 6, 2021
    • Reply
  • Hi Jenn, I love your zucchini frittata recipe. I’ve made it many times. I have around 8 oz of ham heron a ham steak) in the freezer that I want to use up and would like to include it in an egg dish. (BTW… we rarely eat ham but my husband wanted to make a navy bean and ham soup).

    I’m leery of some of the other frittata recipes out there as I really like the way yours turn out. I haven’t made the spinach version yet but will at some point.
    Suggestions on using the ham with or without veggies in one of your frittatas would be welcome.

    I continue to be a big fan and make one or more of your recipes a week!

    No hurry. Thanks in advance! Susan 😊

    • — Susan Massey on February 27, 2021
    • Reply
    • Hi Susan, I think the ham steak would be delicious chopped up and added to either my zucchini or spinach frittata. You could also add it to these egg bites instead of the bacon.

      • — Jenn on February 28, 2021
      • Reply
  • This was the best frittata I have ever made, Jenn! Absolutely perfect. I’m sorry I did not take a photo, but we devoured it in no time at all. I used goat’s cheese instead of cheddar. I am going to share it on my website, naturally, I shall be acknowledging you. Deborah Garber (www.deborahgarber.live)

    • — Deborah Garber on February 7, 2021
    • Reply
  • This is my first time making a frittata and your recipe was perfect and delicious! Cheddar cheese and zucchini are two of my favorite ingredients on the planet, thank you for creating a fabulous recipe!

    • — Lisa Vivion on February 2, 2021
    • Reply
  • I love this Frittata. It’s easy enough to throw together for a week day breakfast. I do all of the hand on prep and cook the zucchini, pop it in the oven. By the time I have the kids up and dressed its ready for breakfast! (well for 3/5 of the family, 2 kids are picky and they get cereal lol) It makes enough that we have leftovers for the next day.

    • — Clara on February 1, 2021
    • Reply
  • Made this last night and my youngest who doesn’t like eggs had two slices. I forgot to buy courgettes so used bacon lardons instead and fried in a pan and browned under the grill. Was lovely and a triumph to see my daughter eat eggs.

    • — Louise Plume on January 29, 2021
    • Reply
  • Love this recipe! Easy and delicious. A great way to use up those garden zucchinis

    • — Meaghan on January 29, 2021
    • Reply
  • Delicious! The zucchini really adds to the dish. I also add in a little diced Canadian bacon for extra protein.

    • — Carrie Wyckoff on January 28, 2021
    • Reply
  • This was super easy to make and very tasty! I followed it exactly. Will definitely make again!

    • — Diane on January 28, 2021
    • Reply
  • I’m going to try this recipe this weekend. I have always been disappointed with the texture of my frittatas. Tip for squeezing liquid out of zucchinis…I use an old cotton kitchen dish towel. You can really squeeze the zucchini. I find that paper towels can get wet and stick to the zucchini. Sometimes I press the balled up towel against a strainer for more leverage.

    • — Karen Headley on January 28, 2021
    • Reply
  • Thanks for another great recipe (I’ve got them all bookmarked!). I make this frequently, it’s moist, tasty and delicate, just perfect for brunch or lunch. I usually have garlic cloves on hand instead of shallots, plus I dust it with smoked paprika and black pepper before baking. I don’t miss the quiche crust at all, frittata is the way to go with a recipe like this one!

    • — Jill on January 28, 2021
    • Reply
  • I loved this recipe, not only because it tasted delicious, but because it was gluten free and lower in carbs. Thanks so much!

    • — Sera on January 28, 2021
    • Reply
  • This is a wonderful recipe which we have for dinner often. My husband loves it and normally does not like zucchini. I also add chopped sweet peppers to the sauté and grated hot pepper cheese. Also whole milk can be subbed for heavy cream and it still turns out well. Thank you Jen!

    • — Mary F on January 28, 2021
    • Reply
  • This frittata is so good. It is easy to prepare. I have made it several times.

    • — Kim on January 28, 2021
    • Reply
    • Great frittata

      • — Kim on January 28, 2021
      • Reply
  • Summer garden zucchini really is showcased in this super easy and delicious frittata. (Of course using zucchini when it’s not in season always works too.) My husband is usually the frittata chef in our house and never thought to use the cast iron skillet to sauté the zukes first, assemble then to pop it in the oven to bake. Moist and scrumptious. Have made it many times and will continue to do so!

    • — Cathy Ritter on January 28, 2021
    • Reply
  • Being a vegetarian and my husband a meat eater I have found many recipes on your site that we both love!
    They are tasty, simple to make and healthy. This is my #1 go to site when I am looking for new recipes.

    • — Rose Marie on January 28, 2021
    • Reply
  • This is one of our favorite ways to use up extra zucchini in the summer. Makes a delicious, easy dinner with a green salad and maybe some fried potatoes on the side.

    • — Nicole on January 28, 2021
    • Reply
  • Has become a staple in my house for Sunday breakfast. Delicious and easy to make!

    • — Emily W on January 28, 2021
    • Reply
  • A great recipe for Keto! We have zucchini in the garden, a nice way to use them. It was really delicious, thank you!

    • — Jan on January 14, 2021
    • Reply
  • I had some frozen zucchini spirals and thought this would be a great way to use them. This recipe is so easy and it’s such an easy way to make eggs. It was delicious!!! I didn’t have shallots but white onion was just as good.

  • Excellent recipe. Glad to have found it. I had some heavy cream that was well past its “best by” date but not sour, so I needed a recipe that called for heavy cream. I added both shallots and purple green onion bulbs (from our CSA produce box) and used medium yellow cheddar. The results were excellent, and made for a delicious late lunch when served with a side of spaghetti with olive oil, black pepper, and pecorino.

  • Do I need to peel the zucchini or just grate the whole thing?
    Thnx

    • You can just grate the whole zucchini. Hope you enjoy!

  • Turned out perfectly. I made this exactly as written. Wouldn’t change a thing. Definitely keeping this recipe to use again and again.

  • Such a great recipe! Thank you for sharing!

    • — Alaina Hopkins
    • Reply
  • Hi!

    How is 3 oz shredded cheese equal to 1 cup? Aren’t there 8 oz in 1 cup? Can you clarify? Cooking tonight…

    Thanks!

    • Hi Bella, if you were to weigh the cheese, it would be the equivalent of 3 ounces. 8 ounces in a measuring cup refers to volume. Hope that clarifies and that you enjoy the frittata!

  • I made a version of this last week. It was delicious and really easy. I added leftover cherry tomatoes that I had roasted – and that added great flavor. I substituted a combination of swiss and mozzarella cheese for the cheddar since that’s what I had on hand. My cooking time was closer to 35 minutes but that’s likely due to a difference in pan size

  • I’d love to add some broccoli into this as well. Would it be best to steam the broccoli first before baking the frittata? I like my broccoli to be very soft. Also, do you get the zucchini before shredding it?

    • That was meant to say ‘gut’ as in, taking all the seeds out.

    • Hi Ashley, Yes I’d cook the broccoli first, but make sure it is dry before adding it. And no I don’t take the seeds out of the zucchini. Hope you enjoy! 🙂

  • I have made this a few times now. Such a lite dish and a means of using up zucchini. I have added in sautéed fresh mushrooms. Excellent recipe!

  • This frittata is wonderful. I followed it to the letter. The only problem I had was not having an oven-proof skillet. When I got to the step to put it in the oven I used a ceramic pie plate (exactly like yours in the summer strawberry cake recipe). I almost always use white cheddar, but I only had the light orange kind. Well, the presentation was beautiful – between the red ceramic, ivory interior, and colorful cheddar, it looked magazine-worthy. The taste couldn’t be better. Thank you so much for your PERFECT recipes!!

  • Made this as written for the most part with some minor substitutions and additions below, and my roommate loved it!
    1. used a cast iron skillet since that was the only oven proof skillet I had
    2. used onions instead of scallions since I didn’t have any of the latter
    3. added chopped bits of cooked bacon, and also cooked the onions and zucchini in a little bit of reserved bacon fat in addition to the butter
    4. Added thin slice of tomato on top just before popping it in the oven

    Just like Jen said it would, turned out with just set outer browned edges, and still custardy in the middle. Yum!

  • Excellent recipe – comes together quickly and with a salad, the perfect summer meal.

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