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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Wonderfully light and simple, although I substituted a yellow onions in place of the shallots. The onion was light enough that I felt like it went well with the eggs and zucchini.
I’ve made this recipe at least once a month for the past year, and it’s always a winner. I make it as a quiche though since I discovered my daughter will eat anything if it’s in a quiche (she hates zucchini but loves this recipe). We’ve had it for breakfast, lunch and sometimes even dinner!
Hi Jenn- Can I do this with frozen broccoli? I have all of the ingredients for this aside from the zucchini, but of course I don’t have all of the ingredients for your broccoli quiche. I’ve made this before and it was great..thanks!
Sure, Daryl, that’ll work – just make sure you squeeze out as much liquid as possible (so the frittata isn’t watery) and saute the broccoli like you would the zucchini. I’d love to hear how it turns out!
I think that this is the third time that I have made this frittata and it’s still wonderful! It’s quick, easy and very tasty. My wife and I bkth love it! Thanks again Jenn for sharing your wonderful recipes with us!
Thank you for this recipe, it was easy and full of flavour, it will be made many times.
This was amazing, and surprisingly easy to make! This has become a Saturday morning fave at my house!
I loved this recipe.. Very easy. I end up baking in an 8 inch square glass baking dish and it worked out great with the same cook time. Have made it twice already. Keeps well in the fridge/reheats well in foil in oven.
Made this recipe & enjoyed. Easy to make & tasty. My 2.5 year old enjoyed too. I didn’t have shallots so just used onions. Followed recipe otherwise & it was 5 stars for our taste.
Another great recipe! I doubled the recipe and of course had to bake it a little longer – it turned out fantastic. I love it cold too. The only issue I had (and its because I did not know how to do it any easier or differently) was having to ring out the zucchini. It took me a while to make sure that all the water was out (I used a cheese cloth to assist) and therefore prep time doubled. Thanks again for a great recipe!
I’m a Realtor, Jenn & after I came home with a possible Buyer at my Open, I felt so inspired I decided to make your Frittata that I’d been saving.
Wow – made it just as you directed, including squeezing 2x the moisture out of the Zucchini & lots of cheese and it turned out just as you said: creamy and nice and puffy.
I took a chance and made it in the Steam Convection Oven and it worked perfectly at 324F for about 23 minutes. I did Broil the top a little.
Thanks so much – this is a keeper! Hope you’ve had a delightful summer. It’s been gorgeous here in Vancouver BC.