Zucchini Frittata is creamy, soft, fluffy and is packed with garden fresh zucchini! Made in 30 minutes, it is delicious, nutritious and is perfect for a quick breakfast, brunch or light dinner.
Frittatas are a combination of cheese, vegetables and sometimes with meat, baked into a custardy egg base. They are easy, super flexible and a terrific way to use leftovers you have on hand or scraps of vegetables in your produce draw.
If you can make scrambled eggs or omelette in air fryer, you can definitely make a mouthwatering zucchini frittata, and it requires almost no effort. It's a great meatless dish made without any meat or bacon and makes an easy weeknight dinner solution.
A simple grating and sautéing of zucchini, a swift whisk of eggs and dairy poured over cooked vegetable and you have a dish that is delicious and nutritious, perfect for vegetarians or anyone looking for a healthy, flavorful and filling meal. Looking for more ways to use your garden fresh squash? Check out this zucchini fritters recipe.
The result is a delicate, creamy, custard like texture almost like a quiche but without the buttery crust. Zucchini fritatta is almost like an omelette but less fussy, since it is baked in the oven and not pan fried. Also, thanks to moisture in zucchini, this zucchini frittata are creamier and fluffier.
We do recommend a well seasoned cast iron or nonstick skillet that can go both on the stovetop and then inside a hot oven. Stainless steel pans will also work, but might need additional butter to make sure the eggs don’t stick to the pan. This pan fried asparagus recipe will make a tasty pairing!
For every six eggs, use ¼ cup milk, 1 cup cheese, and 2 cups total of shredded zucchini. This will get you a frittata that is delicate with a creamy custard, not dry and rubbery!
Why you'll love this recipe?
- Loaded with zucchini - Home gardens and markets are filled with an abundant supply of zucchini during summer, and if you're one of the lucky ones who ended up with a few too many zucchinis, then this zucchini frittata is a great way to put them to good use.
- Healthier - There is no bacon or cream in the recipe and using heaps of shredded vegetable, making it perfect a terrific meatless dish for dinner or a light dinner .warm alongside a salad loaded with zucchini, no cream.
- Minimal prep - It is super easy to make with just 5 main ingredients and minimal clean up.
- A Complete low carb meal - Gets your protein and vegetable fix for the day.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Eggs - The main ingredient. Use large, farm fresh eggs if possible.
- Zucchini - Use 2 small to medium size squashes.
- Dairy - I have used full fat milk, which was perfect to add richness and moisture when combined with the cooked sqauch to the custard base. Water or skim milk might work but it doesn't have that density and creaminess that is a key factor in this recipe.
- Cheese - A Mexican blend of cheddar, Monterey jack, Colby and queso gave an optimum meltiness, taste and flavor. You can use an equal part of cheddar and mozzarella instead.
- Butter - To keep the zucchini frittata from sticking and added flavor.
- Seasoning - A simple blend of salt, ground black pepper and red pepper flakes for a hint of heat.
Now for the fun part. Although this zucchini frittata isn't as versatile as a basic recipe, you can add a few toppings and ingredients to make it your own.
- Veggies: Halved cherry tomatoes, cooked onion or spinach will compliment the squash.
- Ham: Add chopped, thinly sliced ham before baking.
- Cheese: Use a combination of cheddar and mozzarella instead of Mexican cheese blend.
- Herbs: Use Italian seasoning, parsley or basil.
The path to creamy, fluffy zucchini frittata
I wanted a super soft, but not soggy, and certainly not a dry or rubbery frittata! The path to prevent sogginess is to use the right amount of zucchini and sauté until no moisture remains. Excess moisture = soggy bottom!
Pro Tip: Some recipes call for wringing out the excess liquid before cooking the squash. Not only does this superfluous step increase the workload, but it also diminishes the flavor in my opinion. Sautéing effectively addresses the excess moisture by reducing and intensifying its flavor.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Break 6 large eggs into a medium size bowl and pour in ¼ cup full fat milk.
Pro tip: "Milk is mostly water which helps creates fluffiness, while the extra proteins and fats prevent the egg proteins from bonding too tightly, making them more tender" - from The Food Lab by J.Kenji Lopez-Alt
2. Add shredded Mexican cheese, salt, ground black pepper and a pinch of red pepper flakes. Whisk the eggs well until they are fully combined and frothy. This will help the eggs to cook evenly and create a fluffy texture.
3 & 4. Grate 2 small to medium size zucchinis using the large holes of your box grater ( it should measure about 2 cups).
5 & 6. Place a 10-inch cast iron skillet over high heat and melt some unsalted butter. Add finely chopped garlic and grated zucchini, cook stirring occasionally, until the vegetable softens and no more moisture evaporates.
7. Spread cooked vegetable into an even layer covering the entire bottom of the pan and gently pour the combined egg mixture on top and then sprinkle remaining cheese on top.
8. Gently transfer the hot skillet into a preheated 425 degree oven and bake for 12 to 14 minutes or until the eggs are set.
Pro tip: Allow the zucchini frittata to rest for a few minutes before cutting into it. This will help it to set and make it easier to cut and serve. If you use a well seasoned cast iron pan, you should have no trouble removing the zucchini frittata from the pan. Simply cut it with a knife and use a cake or pie server to remove each piece.
How to serve?
Top individual slices with additional fresh herbs, marinated tomatoes, sliced avocado or a drizzle of basil pesto.
Storing and freezing instructions
This zucchini frittata is perfect to make in advance for meal prep or for when you are hosting a large brunch spread.
- To store: Refrigerate leftovers in the refrigerator, covered, for up to four days.
- To freeze: Place the cooked, cooled and sliced zucchini frittata in a freezer safe container and store it in the freezer for up to 3 months.
- Reheat: Microwave portions for 30-40 seconds, reheat in a 350 degree oven until warm or air fry at 300 degree for 3 to 4 minutes.
- Don't use water. Adding whole milk into the egg mixture results in a creamy quiche like custard.
- Cook the zucchini. This not only softens the squash, but also reduces the moisture and intensifies the flavor.
- Spread the cooked veggie evenly throughout the pan before pouring in the eggs. Make sure that the squash is spread into an even layer covering the entire base of the skillet so, you get an even distribution of egg with veggies in every bite.
- Don't over-bake. Bake until golden in color that contrasts beautifully with its light green squash. Baking too long might result in a chewy dish. The frittata will continue cooking once you remove it from the oven due to residual heat.
- Choose the right skillet. The best choice for making zucchini frittata, is to use a well seasoned cast iron skillet which can safely go from stovetop to oven, and they also conduct heat well. If you are using a non stick pan, then wrap the any plastic handle with a double layer of foil before popping into the oven.
Use a cast-iron pan or any oven-safe non-stick pan (with oven safe handle) between 9 and 10 inches in diameter to get the perfect sized slices.
The high proportion of fat and emulsifiers in egg yolks, helps in the egg white protein not bond too much, resulting in a fluffy, moist baked dish. If you prefer to substitute the egg yolks, I would suggest using a minimum of 3 yolks instead of 6."
Bake until the center is no longer jiggly and the edges are golden. Be sure you don’t overcook the frittata or it will seem rubbery and dry.
Use any oven safe skillet such as a cast iron, stainless steel or non-stick skillets. Halve the recipe to make in a small 6 to 7 inch skillet.
More summer recipes to try:
- 6 eggs, large
- ¼ cup whole milk room temperature
- ¼ teaspoon salt refer notes
- ⅛ teaspoon ground black pepper
- 2 pinches red pepper flakes (optional)
- 1 + ¼ cups shredded Mexican cheese blend (or use a combination of cheddar and mozzarella), divided
- 2 zucchini, small to medium size
- 2 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- Preheat oven to 425°F.
- Add eggs, milk, salt, pepper, red pepper flakes and 1 cup cheese (save remaining for later use) into a medium bowl and whisk until thoroughly combined.
- Grate zucchini using the large holes of your box grater (it should measure 2 to 21/4 cups).
- Place a 9-10 inch well seasoned cast iron skillet (or use any oven safe non-stick skillet) over high heat.
- Add butter and let melt. Add grated zucchini and garlic, cook, stirring occasionally, until you no longer see any moisture (3 to 5 minutes). Gently pour the combined egg mixture and sprinkle remaining cheese on top.
- Gently transfer the pan into the hot oven and bake for 12 to 14 minutes or until the custard is set (insert a toothpick or the tip of a small knife in the middle and it is set if it comes out clean). Cool for a few minutes to set slice and serve.Tip: Allow the zucchini frittata to rest for a few minutes before cutting into it. This will help it to set and make it easier to cut and serve. If you use a well seasoned cast iron pan, you should have no trouble removing the zucchini frittata from the pan. Simply cut it with a knife and use a cake or pie server to remove each piece.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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