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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I just made this and it is delicious! I’ve never made a frittata before and it was so easy! I didn’t have heavy cream so I used buttermilk instead so I can 100% recommend that ingredient swap. I already can’t wait to make this again!
This recipe is delicious! I thought it might be a little bland when reading the ingredients (which is silly because all of your recipes I’ve made have been wonderful) and thankfully I was wrong. It is packed with flavor as well as super moist (not spongy or chewy at all as sometimes eggs can be) and both of my guests and I loved it! I ended up having to bake it for about 30 minutes but that may be because I transferred it from the pan I sautéed the shallot and zucchini in to a room temp round cake pan. I will definitely be making this again! Thanks for another stellar recipe 🙂
Best frittata I’ve ever had!!! Thank you, I’m now gonna guess all your recipes are top notch! Thanks again, delicious and simple!
Yes, all Jenn’s recipes are top notch. I have made many of them and they are all fabulous!
You’re so sweet, Amy — thanks! 💓
Absolutely delicious. My kids hate zucchini but they loved this. It will become a regular at my breakfast table. thanks
Delicious! This was my first time making a frittata, and I will definitely make it again. I cut back a little on the heavy cream and cheese, trying to keep the calories down (used 40ml heavy cream and 3/4 cup of cheese) and didn’t feel like it was lacking.
I almost never leave reviews; I do however often read them and find them super helpful. I made this Frittata today for lunch, as we were having friends round. I followed the recipe exactly apart from doubling it and I can honestly say it was sensational. Best frittata I’ve ever made and I’ve made hundreds over the years. Thank you so much. Ros 🙂
This is the first frittata I’ve made and it was delicious! Approved by the whole family including a picky baby. Followed the recipe exactly and I would not change a thing!
This was really good – a yummy way to use up some zucchini! Mine took a little longer to bake, but easy enough to tell if it is done. My husband loved it! Definitely a keeper, will make again!
Could these be cooked in muffin tins to make individual portions? If so should I change the temperature and how long might they take to bake?
Hi Marina, I haven’t tried them this way, but I think you could do that. Assuming you’re using a regular size muffin tin, I’d start checking them for doneness after about 15 minutes. Enjoy!
Absolutely delicious! Light and fluffy! I had it the day after on a low carb wrap and added a couple slices of bacon. I’m having guests this weekend and this will be my new morning go to. Plan to saute veggies and mix eggs ahead of time then construct morning of.
Amazingly delicious, as always. I have a good trick for frittatas if you do like the broiled top: start cooking your eggs on the stovetop, whisking constantly over low heat, until they just start setting (some tiny curds are ok but you still want them to be somewhat liquidy). Then spread the eggs really flat in the pan, top with a little cheese, and broil for just a couple minutes. The eggs are already almost entirety gently cooked, but the few minutes under the broiler sets then and you get a little bit of browning!
I have frequent house guests and this is my “ go to” recipe for a simple, elegant breakfast or brunch. A raving success always! For breakfast, I serve it with a berry bowl and for brunch a simple green salad.