Zucchini Frittata

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Golden on the outside and tender on the inside, this Zucchini Frittata is a delicious way to enjoy fresh vegetables with minimal effort. Whether you’re serving brunch, a light dinner, or packing leftovers for lunch, this dish delivers wholesome comfort and rich, savory flavor in every bite.

The creamy texture from the eggs, the subtle bite of zucchini, and pops of cheese and herbs make this frittata both satisfying and versatile. Plus, it’s naturally gluten-free and easy to customize with other ingredients you might have on hand. It’s an excellent recipe for when you need something both nourishing and fuss-free.

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What Kind of Zucchini Should I Use?

Fresh, firm zucchini is best—medium-sized with a glossy skin and no blemishes. You don’t need to peel them; just slice thinly for even cooking. Smaller zucchini tend to be less watery and have more concentrated flavor, which makes them ideal for frittatas.

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Ingredients for the Zucchini Frittata

Zucchini: The star of the dish, zucchini brings moisture and mild flavor. Thin slices blend perfectly with the egg mixture.

Eggs: This is the base that holds everything together. Use fresh, large eggs for the creamiest texture.

Cheese (like feta or mozzarella): Adds a rich, salty note that complements the vegetables beautifully.

Cherry Tomatoes: A pop of color and natural sweetness that balances the savory notes.

Fresh Herbs (like parsley or basil): Brighten up the frittata and bring freshness to every bite.

Onion or Shallot: A soft aromatic flavor that enhances the zucchini without overpowering.

Olive Oil: For sautéing and greasing the pan, giving the edges that golden, slightly crispy finish.

Salt & Pepper: Essential seasonings to bring out the natural flavors of all the ingredients.

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How To Make the Zucchini Frittata

Step 1: Prep the Vegetables

Slice the zucchini thinly and dice the onion or shallot. If using cherry tomatoes, halve them. Chop any fresh herbs you’re using. Have your cheese crumbled or shredded and ready.

Step 2: Sauté for Flavor

In an oven-safe skillet, heat olive oil over medium heat. Add the onions and cook until softened, then stir in the zucchini slices. Sauté for about 5–7 minutes, or until the zucchini starts to soften. Add the cherry tomatoes and cook for 2 more minutes. Season lightly with salt and pepper.

Step 3: Mix the Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the herbs and cheese. Once the veggies are cooked, reduce heat and pour the egg mixture evenly into the skillet over the vegetables.

Step 4: Cook on the Stove

Let the frittata cook on the stovetop over low heat for about 5 minutes, until the edges start to set but the center is still jiggly.

Step 5: Bake to Finish

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10–12 minutes, or until the top is golden and puffed, and a knife inserted in the center comes out clean.

Step 6: Cool and Slice

Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

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Serving and Storing Your Zucchini Frittata

Zucchini frittata is best served warm with a side of mixed greens, crusty bread, or even a dollop of yogurt or sour cream. It’s light enough for brunch but hearty enough for dinner, making it a true anytime meal.

Leftovers store beautifully. Wrap individual slices or the whole frittata tightly and refrigerate for up to 4 days. Reheat gently in the microwave or a low oven. You can also freeze slices for up to one month—just let them thaw in the fridge before warming.

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Frequently Asked Questions

How do I keep the frittata from becoming watery?

Make sure to sauté the zucchini well to release excess moisture. Smaller zucchini and proper cooking help prevent a soggy texture.

Can I add other vegetables?

Absolutely! Bell peppers, spinach, mushrooms, or even leftover roasted veggies all work well.

Is this recipe vegetarian?

Yes, this zucchini frittata is vegetarian. Just ensure your cheese is rennet-free if you’re cooking for strict vegetarians.

Can I make this dairy-free?

You can omit the cheese or use a dairy-free alternative. The eggs and vegetables alone still create a delicious dish.

What’s the best pan to use?

An oven-safe nonstick or cast-iron skillet works perfectly. It needs to go from stovetop to oven without any issues.

Can I serve this cold?

Yes! Zucchini frittata is also delicious chilled or at room temperature, making it great for picnics or packed lunches.

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Want More Brunch Ideas with a Twist?

If you loved this zucchini frittata, you might also enjoy these other favorites:

• Spinach and Mushroom Quiche for a hearty, savory option.
• Tomato and Basil Omelette if you’re craving fresh, herby flavors.
• Sweet Potato Hash with Eggs for a sweet and savory combination.
• Cheddar and Broccoli Egg Muffins for a portable breakfast.
• Asparagus and Goat Cheese Tart with a flaky crust and tangy filling.

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Let me know in the comments how yours turned out. Did you add extra herbs or swap in another cheese? Did you try baking it in muffin tins?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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