Why Make This Recipe
Zucchini frittata is a delicious and healthy dish that brings together the fresh taste of zucchini with the richness of eggs and cheese. It’s perfect for any meal of the day, whether for breakfast, lunch, or dinner. This recipe is easy to make and requires just a few ingredients. It’s a great way to use up extra zucchini from your garden or the grocery store. Plus, the cheese adds a nice flavor that even kids will love!
How to Make Zucchini Frittata
Ingredients
- 2 1/4 cups zucchini; 2 medium or 3 small (thinly sliced)
- 2 Tbsp. olive oil
- 1/4 cup grated or shredded parmesan cheese
- 8 whole large eggs
- 1 tsp. dried onion
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1/4 cup heavy whipping cream
- 1/4 cup whole or low-fat milk
- 1/2 cup cheddar cheese; shredded
- 1/4 cup Monterey Jack cheese; shredded
- 1/2 tsp. salt; divided
- 1/2 tsp. black pepper; divided
- parsley; finely chopped (to garnish)
Directions
- Preheat your oven to 400 degrees F.
- In a medium bowl, toss the sliced zucchini with olive oil, grated parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- In a large bowl, whisk together the eggs, dried onion, garlic powder, Italian seasoning, heavy cream, milk, cheddar cheese, Monterey Jack cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- Line a 9 x 13 inch baking pan with parchment paper or grease it with nonstick cooking spray.
- Spread the zucchini evenly into the bottom of the baking pan.
- Pour the egg mixture over the zucchini, ensuring it covers the vegetables.
- Bake for 25-30 minutes or until the edges are golden brown and the egg mixture is set (not jiggly).
- Let it cool for 5-10 minutes, then slice into squares and serve. You can add more grated parmesan cheese on top if you’d like. Enjoy!
How to Serve Zucchini Frittata
Zucchini frittata can be served warm or at room temperature. It is great on its own, or you can accompany it with a side salad for lunch or dinner. If you like, add some sliced avocado or fresh herbs like parsley for extra flavor.
How to Store Zucchini Frittata
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can reheat individual slices in the microwave or in a pan on the stovetop.
Tips to Make Zucchini Frittata
- Use fresh zucchini for the best flavor and texture.
- Feel free to add other vegetables like bell peppers or spinach.
- Adjust the seasonings to your taste; you can make it spicier by adding red pepper flakes.
- Make sure not to overcook the frittata to keep it moist.
Variation
For a twist, you can add cooked bacon or sausage for a meaty version. If you’re looking for a dairy-free option, use almond milk and nutritional yeast instead of cheese.
FAQs
1. Can I use zucchini that is a bit soft or overripe?
It’s best to use fresh zucchini, but if you have slightly soft ones, you can still use them. Just make sure they are not moldy or spoiled.
2. Can I use different types of cheese?
Yes! You can substitute any cheese you like or even mix different kinds for more flavor.
3. Is this frittata freezer-friendly?
Yes, you can freeze it. Just make sure to wrap it tightly in plastic wrap or a freezer bag. It can last in the freezer for up to 2 months. Reheat it in the oven before serving.
Zucchini Frittata
Ingredients
Main Ingredients
- 2.25 cups zucchini; 2 medium or 3 small (thinly sliced)
- 2 Tbsp. olive oil
- 1/4 cup grated or shredded parmesan cheese
- 8 whole large eggs
- 1 tsp. dried onion
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1/4 cup heavy whipping cream
- 1/4 cup whole or low-fat milk
- 1/2 cup cheddar cheese; shredded
- 1/4 cup Monterey Jack cheese; shredded
- 1/2 tsp. salt; divided
- 1/2 tsp. black pepper; divided
- parsley; finely chopped (to garnish)
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- In a medium bowl, toss the sliced zucchini with olive oil, grated parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- In a large bowl, whisk together the eggs, dried onion, garlic powder, Italian seasoning, heavy cream, milk, cheddar cheese, Monterey Jack cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- Line a 9 x 13 inch baking pan with parchment paper or grease it with nonstick cooking spray.
- Spread the zucchini evenly into the bottom of the baking pan.
- Pour the egg mixture over the zucchini, ensuring it covers the vegetables.
Baking
- Bake for 25-30 minutes or until the edges are golden brown and the egg mixture is set (not jiggly).
- Let it cool for 5-10 minutes, then slice into squares and serve. You can add more grated parmesan cheese on top if you'd like.