Let me tell you about the most elegant-sounding dish that’s secretly one of the easiest things you can make. Zucchini Frittata sounds like something you’d order at a fancy brunch spot, but honestly? It’s just scrambled eggs that got their act together. I discovered this little gem during one of those summers when my garden went absolutely bonkers and I had zucchini coming out of my ears. You know the drill – you plant two zucchini plants and suddenly you’re the neighborhood zucchini dealer.
What I love about frittatas is that they’re basically the chameleon of the egg world. Breakfast? Check. Lunch? Absolutely. Light dinner with a salad? Perfect. And unlike regular scrambled eggs that you have to babysit on the stove, this beauty cooks itself in the oven while you sip your coffee and pretend to have your life together.
Why You’ll Love This Zucchini Frittata
• Uses up garden zucchini – Finally, a delicious way to deal with your zucchini abundance • Looks impressive – Perfect for when you want to seem like a fancy cook without the effort • Great at any temperature – Tastes amazing hot, warm, or even cold from the fridge • Meal prep friendly – Make it Sunday, eat it all week for quick breakfasts or lunches • Naturally gluten-free – No flour, no fuss, just pure protein and veggie goodness
Ingredients
For the Frittata:
- 10 large eggs
- ⅓ cup (80ml) whole milk or heavy cream
- 2 medium zucchini (about 1 lb/450g), thinly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 cup (100g) shredded Gruyère cheese (or Swiss cheese)
- ½ cup (50g) grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped (or 2 tsp dried)
- 2 tablespoons fresh thyme leaves (or 2 tsp dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended)
Optional Add-Ins:
- ½ cup cherry tomatoes, halved
- ¼ cup sun-dried tomatoes, chopped
- ½ cup cooked bacon or prosciutto, crumbled
- ¼ cup pine nuts
- ½ cup crumbled goat cheese
Equipment You’ll Need
- 10-inch oven-safe skillet (cast iron works perfectly)
- Large mixing bowl
- Whisk
- Mandoline or sharp knife for slicing
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat your oven. Set it to 375°F (190°C). You want it nice and ready because timing matters with frittatas.
- Prep the zucchini. Slice your zucchini into rounds about ¼-inch thick. If you have a mandoline, this is the perfect time to use it – just watch your fingers! Pat the slices dry with paper towels and sprinkle lightly with salt. Let them sit for 10 minutes, then pat dry again. This step draws out excess moisture so your frittata won’t be watery.
- Sauté the vegetables. Heat 2 tablespoons of olive oil in your oven-safe skillet over medium heat. Add the sliced onion and cook for 5-6 minutes until softened and lightly golden. Add the garlic and cook for another 30 seconds until fragrant.
- Cook the zucchini. Add the remaining tablespoon of olive oil to the skillet, then add the zucchini slices in a single layer (you might need to do this in batches). Cook for 2-3 minutes per side until lightly golden. Don’t overcook them – they’ll finish cooking in the oven.
- Prepare the egg mixture. While the zucchini cooks, whisk together the eggs, milk, salt, pepper, nutmeg, and half of both cheeses in a large bowl. This should be well combined but don’t go crazy – you’re not making meringue here.
- Combine everything. Arrange the cooked zucchini and onions evenly in the skillet. Pour the egg mixture over the vegetables, making sure it gets into all the gaps. Sprinkle with the fresh herbs and the remaining cheese.
- Start on the stovetop. Cook on the stovetop for 2-3 minutes without stirring. You’ll see the edges starting to set – that’s exactly what you want.
- Finish in the oven. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the center is just set and the top is lightly golden. It should still jiggle slightly in the center when you shake the pan.
- Rest and serve. Let the frittata cool in the pan for 5 minutes before slicing. This resting time is crucial – it helps everything firm up so it doesn’t fall apart when you cut it.
Substitutions and Variations
Dairy-Free: Use unsweetened almond milk instead of regular milk and skip the cheese, or use dairy-free cheese alternatives.
Different Vegetables:
- Asparagus and Leek – Classic spring combination
- Spinach and Mushroom – Earthy and satisfying
- Bell Pepper and Herb – Colorful and fresh
- Potato and Rosemary – Hearty and comforting
Cheese Swaps:
- Cheddar and chives – Sharp and tangy
- Feta and dill – Mediterranean vibes
- Ricotta and lemon zest – Light and creamy
Protein Additions: Cooked bacon, ham, sausage, or smoked salmon all work beautifully. Add them with the vegetables in step 6.
Pro Tips and Common Mistakes to Avoid
Salt the zucchini first. This isn’t optional – zucchini contains tons of water, and if you don’t draw some of it out, you’ll end up with a soggy frittata instead of a fluffy one.
Don’t overcook the vegetables. They’ll continue cooking in the oven, so aim for just tender on the stovetop. Mushy vegetables make for a mushy frittata.
Use the right pan size. A 10-inch skillet is perfect for this recipe. Too small and it’ll be too thick and take forever to cook. Too large and it’ll be thin and rubbery.
Start on the stovetop. Those few minutes of cooking the bottom on the stovetop give you a nice set base before the oven takes over.
Don’t overbake. The center should still have a slight jiggle when you take it out. It’ll continue cooking from residual heat, and you want it creamy, not bouncy.
Make-Ahead, Storage, and Reheating
Make-Ahead: You can prep all your ingredients the night before and store them separately in the fridge. The actual cooking should be done the day you plan to serve it for best texture.
Storage: Leftover frittata keeps in the refrigerator for up to 5 days, covered. It actually gets better after a day as the flavors meld together.
Freezing: Individual slices can be frozen for up to 2 months. Wrap each slice in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator.
Reheating: Room temperature or cold frittata is delicious, but if you want it warm, reheat gently in a 300°F (150°C) oven for 10-15 minutes, or microwave individual slices for 30-45 seconds.
Serving Suggestions
This frittata is incredibly versatile and works for any meal:
Breakfast or brunch – Serve with crispy bacon, fresh fruit, and maybe some toasted sourdough.
Light lunch – Pair with a simple arugula salad dressed with lemon vinaigrette.
Dinner – Add a side of roasted vegetables and call it a day.
Picnic or potluck – This travels beautifully and tastes great at room temperature.
Weekend entertaining – Cut into small wedges for an elegant appetizer that looks way fancier than the effort you put in.
The beauty of frittata is that it’s equally at home on a paper plate at a picnic or on your best china for Sunday brunch. It’s comfort food that cleans up nice, you know?
Approximate Nutrition (Per Serving, Makes 8 servings)
- Calories: 210
- Protein: 15g
- Carbohydrates: 6g
- Fat: 14g
- Fiber: 1g
- Sodium: 420mg
Note: Nutrition values are estimates and will vary based on specific cheeses and optional add-ins used.
Frequently Asked Questions
Q: Can I make this without an oven-safe skillet? A: You can start it in a regular skillet and transfer to a greased pie dish or baking dish before putting it in the oven. Just make sure to grease the dish well.
Q: Why is my frittata rubbery? A: Usually from overcooking. The eggs should still be slightly jiggly in the center when you take it out – they’ll finish cooking from residual heat.
Q: Can I use egg whites only? A: You can, but use about 15 egg whites to replace the 10 whole eggs, and add an extra splash of milk for richness. It won’t be quite as creamy, but it’ll still be tasty.
Q: My zucchini made the frittata watery. What went wrong? A: You probably skipped the salting step or didn’t pat the zucchini dry well enough. Zucchini holds a lot of water, so drawing some out first is crucial.
Q: How do I know when it’s done? A: The center should be just barely set – it’ll jiggle slightly when you shake the pan, but it shouldn’t be liquid. A knife inserted in the center should come out mostly clean.
Printable Recipe Card
Zucchini Frittata
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Serves: 8
Ingredients:
- 10 large eggs
- ⅓ cup whole milk
- 2 medium zucchini, thinly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- ¼ cup fresh basil, chopped
- 2 tbsp fresh thyme
- 1 tsp salt, ½ tsp pepper
- ¼ tsp nutmeg (optional)
Instructions:
- Preheat oven to 375°F (190°C)
- Salt zucchini slices, let sit 10 minutes, pat dry
- Sauté onion in 2 tbsp oil 5-6 minutes, add garlic 30 seconds
- Add remaining oil and zucchini, cook 2-3 minutes per side
- Whisk eggs, milk, seasonings, and half the cheese
- Pour egg mixture over vegetables, add herbs and remaining cheese
- Cook on stovetop 2-3 minutes, then bake 15-20 minutes
- Rest 5 minutes before slicing
Storage: Refrigerate up to 5 days, freeze individual slices up to 2 months
There you have it – the dish that’ll make you feel like a brunch rockstar without breaking a sweat! Ever wondered why restaurants charge so much for frittatas when they’re basically just fancy scrambled eggs? Now you know the secret, and honestly, yours will probably taste better than most places anyway. IMO, homemade always wins .
Zucchini Frittata
Equipment
- 10-inch oven-safe skillet Cast iron preferred
- Large mixing bowl
- Whisk
- mandoline or sharp knife For slicing zucchini
- Measuring cups and spoons
Ingredients
- 10 large eggs
- 0.33 cup whole milk or heavy cream
- 2 medium zucchini, thinly sliced (about 1 lb/450g)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 cup shredded Gruyère or Swiss cheese
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil, chopped (or 2 tsp dried)
- 2 tbsp fresh thyme leaves (or 2 tsp dried)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini into ¼-inch rounds. Salt, let sit 10 minutes, pat dry to remove excess moisture.
- Sauté onion in 2 tbsp olive oil for 5–6 minutes until soft. Add garlic and cook 30 seconds.
- Add remaining 1 tbsp olive oil and zucchini slices. Cook 2–3 minutes per side until lightly golden.
- Whisk eggs, milk, salt, pepper, nutmeg, and half the cheeses in a bowl.
- Arrange zucchini and onion evenly in skillet. Pour egg mixture on top. Sprinkle with herbs and remaining cheese.
- Cook on stovetop 2–3 minutes until edges set.
- Bake in oven 15–20 minutes until center is just set and lightly golden.
- Let cool 5 minutes before slicing and serving.
