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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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.