Zucchini and Cheddar Frittata
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Another winner Jennifer! I made this for dinner tonight and served it with a slice of toasted homemade beer bread that I made this morning and some cucumbers, tomatoes and asparagus. The frittata flavor was wonderful!
The frittata was yummy – will serve it for breakfast when we have overnight guests. But what are the small chopped green things on the top? Attractive for sure but a missing herb?
Glad you liked it, Mary. I don’t add any additional herbs to this, so I suspect that the green you’re referring to is either the bits of zucchini or scallions.
do you have other frittata recipes
your recipes are easy and inspiring
Glad you like the recipes, Robin! I don’t have any other frittata recipes, but I have a number of quiches and stratas that may appeal to you. You can find them here.
Hi, Jenn. Do you think this can be made in a cast iron skillet? If so, should I reduce the oven temperature?
Hi Liesel, I think it will work without making any adjustments. Hope you enjoy it!
Jenn, your recipes are awesome. This frittata was fantastic! Made it today for some guests for brunch and everyone loved it!
Very tasty recipe and not difficult at all. I liked the flavor of shallot and zucchini, plus I used extra sharp white cheddar. What’s not to like? Because I had only 1 zucchini on hand and this was breakfast for two seniors, I cut the recipe in half. If anyone else does this, I used an 8″ nonstick skillet and baked the frittata at 325 degrees for 15 minutes. It came out a bit soft in the middle but we liked that, kind of like an omelette should be. Another minute or two in the oven would have firmed it up. Also, I had fresh basil on hand and found that shredding and scattering it over the frittata just before serving made the dish even better. Thanks for the recipe and the technique.
Hi Jenn. I’m a big fan of your recipes and site and was looking for a frittata recipe. If I was going to switch up the vegetables and make it with spinach and mushrooms (and of course either cheddar or parmesan cheese) can I use olive oil instead of butter with this technique?
Sure Lainey, olive oil should work here. Enjoy!
Best frittata ever! I used one large shallot instead of two, and added a couple of scallions. Also, made it easier by using pre-made shredded cheddar cheese. Just delicious.
Another winner, Jenn. The eggs were perfect instead of rubbery and burnt the way frittatas made on the stovetop come out. This was like a quiche without the pie crust.
This is not only our go-to frittata, but our go-to frittata technique. Just made a cheddar, petite pea, and onion version with 8 eggs and half-and-half, in a 12″ fluted quiche pan. It is so delicious and much, much easier than starting it on the stove and finishing in the oven