Ingredients
- 2.5 cups zucchini, grated
- 1 shallot, minced (~1/2 cup)
- 3 tablespoons avocado oil
- 8 large eggs
- 1/4 cup sour cream
- 3/4 cup sharp white cheddar, grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
Get the Water Out of the Zucchini
Place the grated zucchini in the center of a clean kitchen towel. Gather the ends, twist the towel tightly, and wring it out over a sink.
A surprising amount of green-tinted water will come out.
Continue twisting and squeezing for a minute or two until the zucchini feels noticeably dry and has shrunk to about half its original volume. This step is not optional.
Sauté the Shallot and Zucchini
Set your oven to preheat to 400F.
In a 10-inch, oven-safe skillet, heat the avocado oil over medium heat. Once the oil shimmers, add the minced shallot and cook for ~2-3 minutes until it softens.
Add the squeezed zucchini and cook for another ~8-10 minutes, stirring occasionally. The goal is to cook off any remaining moisture and lightly brown the vegetables.
When the pan looks dry and the zucchini is soft, pull the skillet off the heat to cool slightly.
Whisk the Egg and Cheese Base
In a large bowl, whisk the eggs and sour cream together until they are a uniform yellow color; you don’t need to whip a lot of air into them.
Stir in the kosher salt, freshly ground black pepper, and most of the grated sharp white cheddar, reserving a small handful to sprinkle on top.
Combine and Bake at 400F
Fold the cooled zucchini and shallot mixture into the bowl with the eggs.
Pour this entire mixture back into the same skillet you used earlier; the residual oil will prevent sticking.
Sprinkle the remaining cheese over the top.
Slide the skillet onto the middle rack of the oven. Bake for ~15-18 minutes. The frittata is done when the edges are set and slightly puffed and the center gives only a slight jiggle when you gently shake the pan.
If it looks wet, give it another 2-3 minutes.
Let it Rest Before Serving
Remove the skillet from the oven and let the frittata rest in the pan for at least 5 minutes. This allows the eggs to finish setting up, which makes slicing much cleaner.
If you cut into it immediately, it will be watery and fall apart.
Serve warm or at room temperature.
Zucchini Frittata
Ingredients
- 2.5 cups zucchini grated
- 1 shallot minced (~1/2 cup)
- 3 tablespoons avocado oil
- 8 large eggs
- 1/4 cup sour cream
- 3/4 cup sharp white cheddar grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the grated zucchini in the center of a clean kitchen towel, twist tightly, and wring out over the sink until dry and reduced by half.
- Preheat the oven to 400F.
- Heat the avocado oil in a 10-inch oven-safe skillet over medium heat.
- Add the minced shallot and cook for 2-3 minutes until soft.
- Add the squeezed zucchini and cook for 8-10 minutes, stirring occasionally, until moisture evaporates and vegetables are lightly browned.
- Remove the skillet from heat to cool slightly.
- In a large bowl, whisk the eggs and sour cream until uniform.
- Stir in the salt, pepper, and most of the cheddar, reserving some for topping.
- Fold the cooled zucchini mixture into the egg mixture.
- Pour everything back into the same skillet.
- Sprinkle the remaining cheese on top.
- Bake on the middle rack for 15-18 minutes until edges are set and center jiggles slightly.
- Remove from the oven and let rest in the pan for 5 minutes before slicing.
- Serve warm or at room temperature.
