Zucchini Frittata Recipe

Ingredients

• 1 1/2 cups grated zucchini
• 1/2 small onion, diced
• 3 tbsp butter
• 6 large eggs
• 3 tbsp heavy cream
• 1/2 cup grated Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Kosher salt
• 1/4 tsp black pepper

Prepare the Zucchini and Onion

The most important step for a frittata that isn’t watery is to remove the excess moisture from the zucchini.

Place the grated zucchini in the center of a clean kitchen towel or several layers of paper towels. Wrap it up and wring it out over the sink until you’ve squeezed out as much liquid as possible.

Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the diced onion and the squeezed zucchini.

Sauté for ~8-10 minutes, until the vegetables are soft and any remaining moisture has cooked off. The mixture should be fairly dry.

Remove the skillet from the heat and let the zucchini and onion cool down for a few minutes.

Mix the Frittata Base

While the vegetables cool, preheat your oven to 400°F.

In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until they are well combined and slightly frothy.

Stir in the Mozzarella and Parmesan cheese, then add the cooled zucchini and onion mixture from the skillet. Mix everything together until it’s evenly distributed.

Bake the Frittata

Pour the egg mixture back into the same skillet you used to cook the vegetables.

Place the skillet in the preheated oven and bake for ~10-15 minutes.

The frittata is done when the center is set and doesn’t jiggle when you gently shake the pan. The edges should also be lightly browned.

Let the frittata cool in the skillet for at least 5 minutes before slicing and serving. This helps it set up properly.

Zucchini Frittata

This is a simple frittata made with grated zucchini, onion, and a mix of Mozzarella and Parmesan cheese. It’s cooked in a skillet and finished in the oven, making it a solid choice for a straightforward breakfast or lunch.

Prep Time15 minutes mins

Active Time25 minutes mins

Cooling Time5 minutes mins

Total Time45 minutes mins

Pin Recipe Print

Ingredients

• 1 1/2 cups grated zucchini
• 1/2 small onion diced
• 3 tbsp butter
• 6 large eggs
• 3 tbsp heavy cream
• 1/2 cup grated Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Kosher salt
• 1/4 tsp black pepper

Instructions

• Place grated zucchini in kitchen towel and squeeze out as much liquid as possible.
• Melt butter in 10-inch oven-safe skillet over medium heat.
• Add zucchini and diced onion, sauté 8-10 minutes until soft and dry.
• Remove skillet from heat and let vegetables cool slightly.
• Preheat oven to 400°F.
• Whisk eggs, heavy cream, salt, and pepper until frothy.
• Stir in both cheeses and cooled vegetables.
• Pour mixture back into same skillet.
• Bake 10-15 minutes until center is set and edges are lightly browned.
• Let cool 5 minutes before slicing.

Notes

Using a well-seasoned cast iron or non-stick oven-safe skillet works best.