Zucchini Frittata is a simple dish with robust flavors and a creamy, fluffy texture. Summer zucchini, sweet shallots, fresh eggs, and rich, melted cheese compose this satisfying and delicious frittata.
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Summer is a wonderful time of bounty. Eggs are plentiful and the garden is bursting with produce. We preserve what we can, and we enjoy the blessing of homegrown vegetables and herbs.
If you’ve grown zucchini, you’ll recall how prolific this crop is. The more zucchini you harvest, the more it will produce.
This can be a combination of gratifying and overwhelming. You may start by ceremoniously serving your first fresh zucchini, grilled or sautéed in butter. Then you might bake sourdough zucchini bread and chocolate sourdough zucchini muffins.
But after you’ve made zucchini boats with sausage filling and zucchini lasagna, there may come a point where you scramble for ways to use them – even desperately giving them away.
So I’m offering another suggestion that comes in the form of one of our family’s favorite egg dishes. The zucchini frittata.
What is a frittata?
A frittata is an Italian omelet, cooked without flipping or folding. The vegetables are sautéed in a skillet, then the whisked egg mixture is poured over, and shredded cheeses top it all off.
It’s a simple, but satisfying meal, easily served for breakfast, lunch, or dinner.
This zucchini frittata recipe is incredibly nutritious, packed with protein from fresh eggs, as well as the vitamins, minerals, and fiber of garden veggies…yes, those abundant zucchini.
You can also find a few other variations: chicken and spinach frittata, ham And cheese, and even a pumpkin version.
Why You’ll Love Fresh Zucchini Frittata
Delicious and filling: Rich in flavor and boasting a creamy texture, you won’t finish this meal still hungry.
Nutritious: It’s packed with protein, vitamins, minerals, and fiber.
A great way to use fresh eggs and produce: It’s a meal sourced straight from the farm (or farmer’s market), and a perfect way to use up an abundance of eggs and fresh zucchini.
Ingredients
Zucchini – You can use a giant zucchini or a couple of small zucchini – a little more or less won’t hurt.
Eggs – This recipe calls for a dozen eggs. It’s perhaps the best way to use up an abundance of farm-fresh eggs!
Shallot – Shallots are a sweeter and milder blend of onion and garlic, building a wonderfully complex flavor into this dish. You could also substitute onion and garlic if you don’t have shallots.
White cheddar & goat cheese – We love this combination of cheeses, but you can swap them out for whatever cheese you have on hand. Feta cheese is a great substitute for goat cheese.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools
Cast iron pan or ovenproof skillet
Recipe Modifications and Variations
Feel free to stray from the recipe when it comes to the add-ins. Here are a few ideas.
- Add chopped spinach, broccoli, or asparagus, diced bell peppers, sliced cherry tomatoes or sun-dried tomatoes, or even shredded carrots. Pat your veggies with a paper towel to remove excess moisture before adding them in.
- Mix in crispy bacon, sausage, or ham.
- Add a variety of fresh herbs like basil, sage, or dill.
- Change up the cheeses or use what you have on hand, like parmesan cheese or sharp cheddar. You can also substitute feta or dollops of homemade ricotta cheese for the goat cheese.
How to Make Zucchini Frittata
Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk eggs, milk, salt, and pepper.
Step 2: Heat a 12-inch cast iron skillet over medium-high heat. Once hot, melt the butter in the skillet. Add the chopped shallot and green onion, sauteing for about 3 minutes until fragrant and translucent.
Step 3: Add the zucchini slices and sauté for 1 minute. Move the zucchini around the skillet evenly, then whisk the egg mixture again and pour over the top. Sprinkle white cheddar and crumbled goat cheese over the top of the frittata.
Step 4: Bake in the preheated oven for 20-30 minutes or until the center is set. Let cool for 10 minutes before slicing and serving. You can serve frittata warm or at room temperature.
Tips
- Use your broiler for a couple of carefully monitored minutes to achieve a golden brown, cheesy top.
- Dairy is important for making a fluffy frittata, but too much can cause it to fall apart.
- It’s a good idea to measure the salt, as the cheese adds a lot of salt, as well, and it can easily become too much.
Recipe FAQ
A quiche is custardy, baked entirely in the oven, and may or may not have a crust. A frittata is a fluffy egg mixture without a crust, cooked partially on the stovetop and continued in the oven.
If you are more of a quiche type of person, try these Mini Quiche With Einkorn Crust.
The addition of milk or cream gives a frittata its fluffy texture. However, too much liquid can cause a frittata to fall flat.
There may be no best kind of cheese, but rather a variety of great options. Parmesan, mozzarella, mild or sharp cheddar, feta, ricotta, goat cheese, and even pepper jack are all excellent choices.
Storage
Leftovers should be placed in an airtight container and refrigerated for 3-4 days. For longer storage, wrap your frittata up thoroughly and freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven at a lower temperature until warmed through.
How to Serve Zucchini Frittata
Frittata is easily served for breakfast with crispy potatoes, fluffy sourdough biscuits, or fruit salad.
Serve it as a main dish for dinner with a side salad, herb and cheese rolls, or crusty sourdough bread.
More recipes from the Farmhouse:
- Sourdough Lemon Poppyseed Muffins
- Easy Sourdough Waffles
- Fluffy Sourdough Biscuits
- Peaches and Cream Oatmeal
- Sourdough Cinnamon Rolls
- Sourdough Beignets
- Easy Zucchini Lasagna Recipe (Not Watery)
- The best Sourdough Brioche Cinnamon Rolls
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Zucchini Frittata
Ingredients
- 12 eggs
- ½ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp salted butter
- ½ shallot, finely diced
- 2 green onions, sliced
- 1 zucchini, sliced into ¼” rounds
- 1 cup white cheddar, shredded
- 6 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Heat a 12-inch cast iron skillet over medium-high heat. Once hot, melt the butter in the skillet.
- Add the chopped shallot and green onion, sauteing for about 3 minutes until fragrant and translucent.
- Add the zucchini slices and saute for 1 minute. Move the zucchini around the skillet evenly, then whisk the egg mixture again and pour over the top.
- Sprinkle white cheddar and crumbled goat cheese over the top of the frittata.
- Bake in the preheated oven for 20-30 minutes or until the center is set. Let cool for 10 minutes before slicing and serving. You can serve frittata warm or at room temperature.
Notes
- Use your broiler for a couple of carefully monitored minutes to achieve a golden brown, cheesy top.
- Dairy is important for making a fluffy frittata, but too much can cause it to fall apart.
- It’s a good idea to measure the salt, as the cheese adds a lot of salt, as well, and it can easily become too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have an over abundance of eggs from our chickens right now, so initially I was looking for quiche recipes. I found they all only called for like 4 eggs! Decided to try your frittata recipe in a crust, and it was delicious. Thanks for another great recipe Lisa!
Delicious, and super easy! I made it with orange cheddar instead of white cheddar, and it worked out just fine. I loved the pop of flavor from the goat cheese. I wish I’d had this recipe when I was pregnant and trying to get in enough protein and eggs!
Would it work to use 2% Greek yogurt instead of milk?
That should work!
Is there a possibility to write recipes in imperial as .33cup is really I/3 cup versus metric is in 100 ml. Following the recipe is difficult because then you use 1 tsp (for ex) when you’ve put the imperial into decimals in other spots, but not metric. Although I dislike metric recipes, I would appreciate one or the other as it’s easier to translate and follow