Zucchini Frittata

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I make this Zucchini Frittata every time I need a quick, satisfying meal that feels both light and nourishing. Whether I’m clearing out the fridge or trying to impress weekend brunch guests, it always does the trick. The beauty of a frittata lies in its simplicity, and this one—with tender zucchini, sweet cherry tomatoes, and a golden, cheesy top—is one of my favorites. It’s versatile, flavorful, and comes together with minimal fuss.

This dish reminds me of the cozy weekend mornings when the house smells of herbs and roasted vegetables, and breakfast feels a little more special. The texture is fluffy, the vegetables add freshness and depth, and the edges get just the right amount of crispiness. Serve it warm or at room temperature—it’s delicious either way.

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Why You’ll Love This Zucchini Frittata

The Zucchini Frittata is a go-to for a reason. It’s incredibly easy to throw together with whatever you have on hand, but still feels intentional and elegant. Zucchini keeps it moist and tender, while eggs and cheese create a custardy, savory base. It’s low-carb, naturally gluten-free, and ideal for breakfast, lunch, or a light dinner. Plus, it’s an excellent make-ahead dish for busy weeks or casual gatherings.

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What Kind of Zucchini Should I Use?

Any fresh, firm zucchini will work beautifully in this frittata. I usually go for medium-sized zucchini because they have a nice balance of flavor and moisture without being too seedy. If your zucchini has been sitting a while or feels a bit soft, it’s better to use it in soups or stews—this dish benefits from crisp, just-harvested produce. You can also use yellow squash if you want a color variation or need to use up what’s in your fridge.

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Options for Substitutions

Zucchini is the star, but you have room to get creative. Want more protein? Toss in diced ham, cooked bacon, or crumbled sausage. Not a fan of tomatoes? Swap them for red bell peppers or mushrooms. For dairy-free folks, use a plant-based cheese and unsweetened almond milk instead of traditional dairy. You can also experiment with herbs—basil and parsley work well, but thyme or oregano can add a whole new flavor profile. And if you’re out of onions or garlic, green onions or leeks make great alternatives.

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Ingredients for This Zucchini Frittata

Eggs
The heart of any frittata—eggs provide structure and creaminess. They hold everything together and puff up beautifully in the oven.

Zucchini
Sliced thinly, zucchini adds moisture and a subtle, slightly sweet flavor. It cooks quickly and blends perfectly with the eggs.

Cherry Tomatoes
These add bursts of acidity and color throughout the frittata, balancing the richness of the eggs and cheese.

Parmesan Cheese
Grated Parmesan melts into the eggs and adds a salty, nutty finish that enhances the overall flavor.

Milk or Cream
A splash of milk or cream makes the eggs tender and fluffy. Whole milk is great, but you can use what you have on hand.

Garlic
Minced garlic gives the frittata a savory base and aromatic depth.

Onion
Sautéed onion adds a slight sweetness and a more layered taste to the dish.

Fresh Herbs (Parsley or Basil)
Herbs brighten the flavor and bring a fresh, green element to each bite.

Salt and Pepper
Essential for seasoning—don’t skip them. They help highlight the natural flavors of the ingredients.

Olive Oil
Used for sautéing the vegetables, it adds richness and prevents sticking.

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Step 1

Preheat your oven to 375°F (190°C). Make sure your oven-safe skillet or baking dish is ready to go.

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Step 2

Slice the zucchini thinly and halve the cherry tomatoes. Dice the onion and mince the garlic.

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Step 3

Heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant.

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Step 4

Toss in the zucchini slices and cook for 4–5 minutes until just tender. Stir in the cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.

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Step 5

In a mixing bowl, whisk the eggs with milk or cream. Stir in the grated Parmesan and chopped herbs. Add a pinch of salt and pepper.

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Step 6

Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute everything evenly.

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Step 7

Cook on the stovetop for 2–3 minutes, just until the edges begin to set. Then transfer the skillet to the oven.

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Step 8

Bake for 12–15 minutes, or until the frittata is puffed up and golden on top. A knife inserted in the center should come out clean.

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Step 9

Let it rest for 5 minutes before slicing. Serve warm or at room temperature.

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How Long to Cook the Zucchini Frittata

The total cooking time for this zucchini frittata is around 20 to 25 minutes. That includes a brief 2–3 minutes on the stovetop to start setting the eggs and about 12–15 minutes in the oven to finish cooking through. You’ll know it’s done when the center is set and the top is lightly golden. Let it rest for 5 minutes after baking—it helps the texture settle for easier slicing.

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Tips for Perfect Zucchini Frittata

• Use a well-seasoned skillet or non-stick pan to avoid sticking and tearing.
• Don’t overcook the zucchini—you want it tender, not mushy.
• Whisk the eggs well to get a light, fluffy texture. The more air, the better the rise.
• Season in layers: season the vegetables while sautéing, and again when mixing the eggs.
• Let it rest before serving to keep the slices clean and the texture firm.
• Use fresh herbs for the best flavor lift—dry herbs just don’t have the same impact here.
• If you’re adding cheese beyond Parmesan, choose ones that melt well like mozzarella or goat cheese.

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Watch Out for These Mistakes While Cooking

• Overcooking the eggs can lead to a rubbery texture. Keep an eye on the frittata in the oven and remove it once the center is just set.
• Not draining watery vegetables like zucchini may cause the frittata to become soggy. Cook off excess moisture in the skillet before adding the eggs.
• Using too high heat on the stovetop can scorch the bottom before the top has time to cook. Medium heat is your friend.
• Skipping the rest time right after baking can make slicing messy and uneven.
• Overloading with ingredients may make the frittata too dense and prevent even cooking.

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What to Serve With Zucchini Frittata?

Simple Green Salad

A crisp side salad with lemon vinaigrette brightens up the dish and adds a refreshing contrast.

Crusty Bread or Toast

Perfect for sopping up any soft, eggy edges and making the meal more filling.

Cheese Plate

Add a few wedges of soft and hard cheeses to elevate brunch into a mini spread.

Fresh Fruit Platter

Strawberries, melon, or grapes pair beautifully with the savory eggs and offer a sweet touch.

Crispy Bacon or Sausage

If you’re craving extra protein, these add a nice salty crunch.

Roasted Potatoes

Seasoned and roasted until golden, they’re a comforting, hearty complement.

Pickled Vegetables

A little tangy acidity cuts through the richness of the eggs and cheese.

Coffee or Fresh Juice

Keep it classic with a cup of strong coffee or brighten it up with fresh-squeezed orange juice.

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Storage Instructions

Zucchini frittata stores incredibly well, making it ideal for meal prep. Once cooled, cover any leftovers or transfer them to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, slice and freeze individual portions—wrap each one in plastic wrap and place them in a freezer-safe bag or container. To reheat, warm in the microwave for 1–2 minutes or in a 350°F oven until heated through. If frozen, let it thaw overnight in the fridge before reheating.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (assuming 6 servings total):

• Calories: 180
• Protein: 11g
• Fat: 13g
• Saturated Fat: 4g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 3g
• Sodium: 320mg
• Cholesterol: 190mg

This frittata is low-carb, high in protein, and naturally gluten-free—perfect for a balanced, wholesome meal.

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Frequently Asked Questions

How do I know when the frittata is done?

The frittata is ready when the center is just set and the top is puffed and golden. Insert a knife in the center—it should come out clean.

Can I make this frittata ahead of time?

Absolutely! You can bake it the night before and store it in the fridge. Just reheat gently in the oven or microwave before serving.

Can I use frozen zucchini?

It’s possible, but you’ll need to thaw and squeeze out excess moisture to avoid a watery result.

Is this recipe good for meal prep?

Yes! It holds up well in the fridge for a few days and reheats beautifully, making it great for grab-and-go breakfasts or lunches.

What type of pan should I use?

An oven-safe nonstick or cast-iron skillet works best. A ceramic baking dish is also a good alternative.

Can I add more vegetables?

Yes, but don’t overload it. Try to keep the volume of veggies balanced so the eggs cook evenly.

What cheeses work well in this?

Besides Parmesan, try goat cheese, feta, mozzarella, or cheddar—each brings its own unique flavor.

Can I skip the tomatoes?

Definitely. If you’re not a fan, omit them or replace with another veggie like bell peppers or mushrooms.

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Conclusion

This Zucchini Frittata is one of those recipes I always come back to—simple, satisfying, and endlessly adaptable. It’s a clever way to use up summer zucchini, and it fits any mealtime, from a laid-back brunch to a light dinner. With just a handful of ingredients and minimal prep, you get a dish that feels both wholesome and comforting. Whether you’re serving guests or just feeding yourself for the week, this frittata is always a good idea.

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