Zucchini Frittata

Zucchini Frittata

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  • 5 large zucchini, shredded
  • 3 Tablespoons extra-virgin olive oil
  • 1 Teaspoon salt, plus more to taste
  • 1 Teaspoon pepper
  • 4 whole eggs
  • 2 egg whites
  • 1/2 Cup shredded sharp Cheddar cheese
  • 1/2 Cup shredded low-fat Muenster or Feta cheese
  • 1/4 Cup grated Parmesan cheese


Preheat the oven to 350 degrees.

Heat the olive oil in a large sauté pan and add the shredded zucchini. Season with the salt and pepper and cook at medium heat, until the zucchini has softened and all of the liquid has been released, about 10-15 minutes. Set aside and let cool.

In a large bowl, beat the eggs and the egg whites together and season with a pinch of salt. Add the cooled zucchini and grated cheeses and stir until well incorporated.

Pour the mixture into a greased baking dish and sprinkle the top with grated Parmesan cheese.

Bake for 40-45 minutes, or until golden brown.

Nutritional Facts


Calories Per Serving242

Folate equivalent (total)85µg21%

Riboflavin (B2)0.6mg34.4%

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups thinly sliced red onion
  • 1 ½ cups chopped zucchini
  • 7 large eggs, beaten
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
  • 3 tablespoons chopped soft sun-dried tomatoes
  • ¼ cup thinly sliced fresh basil

Position rack in upper third of oven preheat broiler.

Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.

To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 cup fresh corn kernels
  • Coarse salt
  • 8 large eggs

Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.

In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.

Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

Zucchini frittata recipes

Heat the olive oil in a large skillet.
Add red peppers, onion and cook 2 minutes, Add the zucchini and saute over medium heat until the moisture evaporates and zucchini is tender.

Season with salt and pepper and cook.

In a medium bowl whisk eggs, egg whites, parmesan, salt, and pepper.

Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set move skillet to oven.

Cook about 10-15 minutes, or until frittata is completely cooked.
Serve warm.

This recipe is so easy to make but delicious. Imagine thick and fluffy frittata loaded with thin slices of zucchini.


You are making me both hungry and nostalgic. My Italian grandmother made this dish every summer when our zucchini were in season. I learned to pick the male blossoms so that the others would develop into more zucchini. You want your little thumb sized zucchini for this dish so those of you with gardens have a distinct advantage as you will be able to make this omlet for about a month until your zucchini peters out. We kept it simple. just like this. I agree no sense to putting the blossoms on top. Add them to the batter because, ephemeral things that they are, they will wilt to nothing during cooking and not look so decorative. A few fresh blossoms can be placed on the plate as a garnish. We used Parmesan or Locatelli cheese for extra flavor, it may be aded to the batter or just sprinkled on as you go.

Very good, basic frittata recipe. Recipe implied that the blossoms should be laid decoratively on top before baking. This doesn't seem to make much sense - the blossoms are usually cooked ala frittata as well. Anyway, I didn't do that. The bell peppers are missing from the ingredients list by the way. Using slightly spicier peppers like fresh anchos is a nice variant as is including Spanish smoked paprika in the egg batter.

I grated the zucchini, rather than chopping it, and sauteed it in a non- stick wok with no oil but lots of salt and pepper. Family liked it but found it a bit bland (forgot the thyme but might try oregano and extra parmesan or even feta to boost the flavour next time). It was so easy to make as I poured all the ingredients into a 12" diameter silicone baking dish and baked for 35 minutes. Browns beautifully on top, no oil and no broiling required.

This was a great recipe for me to start experimenting with. I wanted to use Zucchini because I entered a local baking contest. I was able to get the same results from baking in a 425 degree oven for 8-10 minutes and broiling the last minute or two. It turned out great and I wond 1st place. I did add 1/2 cup of roasted red peppers instead of green peppers. I also mixed up a few other frittatas with other ingredients that my family loved. Swiss cheese, roasted red peppers, mushrooms, and Canadian baccon was to die for:) Definately mix up what ever you have or think will taste good. Use this recipe as your base and have fun.

My only disappointment was some scortching on the bottom of the frittata--I left it on med. for about 15 min. because it was still so unformed. The flavor was good and we used herbs from our garden.

Zucchini Frittata

This recipe came to me from a busy city cook who is originally from Australia and created this recipe using a popular Australian scone mix. Not being able to find the mix in New York, she substituted Bisquick and produced a wonderful combination of fresh vegetables and full flavors.

The zucchini can be shredded or finely sliced, but taking the extra minutes to do the shredding will give you a better result because the smaller pieces will evenly distribute throughout the frittata, producing a better flavor. Using the largest holes on a box grater, it takes about four minutes to shred four medium zucchini.

If concerned about adding raw onion and garlic to the mix, you can pre-cook them until soft in a teaspoon of olive oil in a fry pan and then add to the rest of the ingredients. If you do this, try to let the cooked onion and garlic cool just a bit before adding to the raw egg mixture so as to not start the eggs from cooking before everything is combined.

From start to finish, this dish takes about an hour to cook, making it a good choice for a weekday dinner, either as a side dish or a main course. It's also perfect for brunch or lunch with a green salad.


  • 5 large eggs, beaten
  • 5 cups grated or finely sliced zucchini (this is equal to about 4 medium zucchini)
  • 1 small onion, finely diced (about 1/4 cup)
  • 2 teaspoons finely minced fresh garlic
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup light oil, like canola
  • 1 1/2 cup Bisquick
  • 3 tablespoons minced parsley (optional)
  • 1/4 teaspoon salt
  • 5 drops Tabasco
  • 1 cup grated or shredded sharp Cheddar or Monterey Jack cheese


  1. Pre-heat the oven to 350ºF.
  2. Using a paper towel or pastry brush, lightly oil a 9-inch square baking dish. Pyrex is perfect for this.
  3. Measure out all the dry ingredients before grating the zucchini because it gets wet quickly.
  4. Crack the five eggs into a small bowl and with a fork, gently beat together. Reserve.
  5. Grate the zucchini and put into a large mixing bowl.
  6. To the grated zucchini add the beaten eggs, diced onion, minced garlic, salt, Tabasco, grated Parmesan cheese, and the Bisquick. (The grated Cheddar or Monterey Jack cheese is the one ingredient you don't add now this is held until the end and added just before the frittata finishes cooking.)
  7. With a large spoon, combine everything together. Pour the mixture into the oiled baking dish and bake for 35 to 45 minutes, or until a toothpick or cake tester comes out clean when placed in the center of the pan.
  8. Leaving the oven on, sprinkle the grated Cheddar or Monterey Jack cheese all over the top of the frittata and return the pan to the oven to cook another 5 to 7 minutes, or until just melted.
  9. Remove from the oven and let sit for 15 minutes before serving.

Tip: Slice or grate the zucchini just before you use them because they are full of moisture and will throw off some water while they sit.

Tip: Once you make the batter, if you let it sit too long before baking, the mixture will begin to get wet and separate so bake it as soon as possible.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup finely chopped red onion
  • medium zucchini (about 1 lb.), ends trimmed and cut into 1/8-inch-thick slices
  • 2 teaspoons chopped fresh marjoram or oregano,* plus more for topping
  • 8 eggs
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup crumbled feta cheese, plus more for topping
  • Ciabatta bread slices, toasted
  • Mayonnaise

Preheat broiler. In a 10-inch nonstick oven-going skillet heat olive oil and butter over medium heat. Add onion cook and stir 3 minutes or until softened. Add zucchini and 1 tsp. of the marjoram toss gently to coat with butter mixture. Spread zucchini in a single layer in skillet cook 10 to 15 minutes or until tender and browned in spots, turning gently once or twice.

Meanwhile, in a medium bowl whisk together eggs, salt, black pepper, and the remaining marjoram. Pour egg mixture into skillet top with feta. Reduce heat to low cook, without stirring, 12 minutes or until top is just set.

Broil frittata 4 to 5 inches from heat 3 to 4 minutes or until top is set and browned. Remove from oven let stand 1 minute. Transfer frittata to a serving platter let stand 10 minutes. Top with additional feta cheese and marjoram. Serve with ciabatta slices spread with mayonnaise.

TIP: In Italian cooking marjoram and oregano are interchangeable. If you’re oregano-ed out, marjoram lends sweet pine and citrus notes to dishes.

I love to whip up an easy frittata with anything I have in my fridge. In the summer, this tomato and zucchini frittata was something I came up with when I had to use up my garden veggies. Another summer frittata I make with zucchini is this Caramelized Onion, Zucchini and Red Pepper Frittata.

Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I’ve been enjoying them in tomato salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer’s market this weekend and I came up with this delicious frittata.

What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today’s leftovers from lunch are going to be tomorrow’s breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets. Also great for meal prep.

Zucchini Frittata

I used to chuckle at jokes about zucchini winding up on neighbors’ doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened.

Zucchini disappeared from my garden. It simply wouldn’t grow. The fickle plants collapsed and died, or produced a few flowers but no squash. This happened two years in a row. Instead of being overwhelmed by too much, I had none. And that was bad. I had to buy zucchini, which was humiliating.

This year, the zucchini is back, without explanation or apology. A single plant is producing freely. And I am pulling out the old zucchini recipes. Not even zucchini from the farmers market, where I had bought mine for the last two years, can rival zucchini cooked within seconds of picking.

I’ll let a few grow big enough for stuffing. They’re for the steamed stuffed zucchini that I learned to make ages ago in a cooking class at the China House in Pasadena. Run by people from Shanghai, that restaurant no longer exists. Too bad, because the food was wonderful. The squash is stuffed whole with pork and vegetables, then steamed and sliced. Extra stuffing is shaped into meatballs and steamed alongside, then combined with a sauce. Sounds complicated, but it wasn’t too hard for a beginner at Chinese cooking.

The easiest and fastest way to cook zucchini is in the microwave. Cut the squash in half lengthwise, season it with a little olive oil, salt, freshly ground pepper, some herbs and perhaps Parmesan cheese, then microwave it for 3 minutes. That’s for one squash more may take longer. As soon as the zucchini can be pierced with a paring knife, it is done. The same thing in the regular oven takes longer, and the zucchini dries out.

Just-picked young zucchini is so sweet and fresh it shouldn’t be overwhelmed with seasoning. I like it sliced paper thin, then quickly sauteed with a small amount of garlic and onion, just enough to complement the flavor.

Most backyard growers raise tomatoes too. Those are needed for a zucchini frittata and for c alabacitas con queso , a Mexican-style dish of squash, tomatoes and corn topped with cheese. ( Calabacitas means little squash--zucchini--as opposed to calabaza , which is a big squash, such as pumpkin.)

An excellent recipe for a zucchini gratin appeared in a Junior League of Pasadena Cookbook called “Dining by Design.” (Published a couple of years ago, the same book has recipes for a glazed lemon zucchini bread with pecans, a corn and zucchini quesadilla, couscous with zucchini and a vegetable chili that contains zucchini, so it’s a good reference work for squash growers.)

When I tried the gratin out on guests, they all wanted the recipe. Once, I used the pale striped zucchini instead of the dark green-skinned variety, but zucchini varieties apparently aren’t interchangeable and the dish didn’t turn out well. In other words, there’s no substitute for plain, old-fashioned backyard zucchini.

Reader Interactions


I added mushrooms in with the zucchini and a handful of Monterey-jack cheese. Yum!

I added some diced red bell papper (for colour) and a light sprinkling of pepper jack cheese. Turned out great. Thanks for the recipe.

Your zucchini frittata sounds so yummy!

I used my Rachel Ray’s deep pan and it worked just fine. As long as your pan its oven safe it should be okay :)

Would you believe I made this for breakfast as soon as I saw the recipe? It’s probably wonderful as is, but I added a little finely sliced fresh basil when I poured in the eggs and then sprinkled about 1/2 c of crumbled queso fresco over the top when I put it in the oven (it doesn’t last long once opened, so it was a nifty way to use some leftovers from taco night on Sunday–I think any cheese would work fine if one feels like gilding a perfect product–traditional frittatas don’t need cheese, but I think some dill and feta would also be a yummy combo with the corn and zucchini). This 6 egg frittata is the perfect size for a smaller family and cooked nicely in my well seasoned 9″ iron skillet–it’s going to be part of our summer rotation for lunch and/or light supper. LOVE your recipes, and I’ve made a bunch of them and have your terrific cookbook on my kitchen shelves. Although I follow many of them to the letter, I also appreciate the way I can sometimes springboard from them into something new

Hi Janet, you’re very fast! I love your modifications, such great ideas. I will have to try next time. Thanks again for your support! :)


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