Zucchini goodness under a layer of melty mozzarella makes this Zucchini Frittata the perfect choice for breakfast or brunch!
I love frittatas—they make my weekday breakfasts so easy. With just a side of fruit, I’m all set for a healthy start to my day. This zucchini frittata is one of my favorites, especially since I always have zucchini on hand. This is because I buy big bags of organic zucchini and yellow squash at one of the “big box” stores (a great way to save some money!).
Frittatas are also perfect for a weekend brunch or luncheon event. Your guests will ooh and aah, thinking you spent hours in the kitchen, when in reality, it only takes about 15 minutes of preparation to get this spectacular dish in the oven. Our little secret!
Another reason I adore frittatas is that they don’t require a crust, making them naturally gluten-free. I like to think of them as crustless quiches, as you can easily adapt most quiche recipes into frittatas. Have I enticed you to try a zucchini frittata? I hope so! So grab your apron, and let’s get to baking.
Is A Zucchini Frittata Healthy?
This low-carb, vegetable-packed frittata is a healthy way to kickstart your day. Eggs are an excellent source of protein, providing essential nutrients while keeping you feeling full and satisfied. Along with zucchini and onions, which add fiber, vitamins, and minerals, the small amount of dairy contributes calcium without overwhelming the dish.
If you’re looking to further reduce calories and fat content, you can easily substitute the eggs for egg whites, which allows you to enjoy a lighter version without sacrificing flavor. Overall, a zucchini frittata is not just healthy; it’s a delicious and versatile breakfast choice that supports a balanced diet.
What is the difference between a frittata and a quiche?
Have you ever wondered what the difference is between a frittata and a quiche? Well, look no further!
Frittatas originated in Italy, while quiches are French. Frittatas are usually crustless and start on the stove, whereas quiches have a pastry crust and are cooked entirely in the oven. Frittatas also generally contain less dairy than quiches and usually have a firmer exterior and fluffier interior than your standard quiche.
While these distinctions are common, they’re not rigid rules. You can definitely make a quiche without a crust! And I’ve even enjoyed frittatas that featured leftover plain spaghetti—anything goes when you let your creativity loose in the kitchen!
INGREDIENTS
- 2 medium zucchini, grated and drained of excess moisture
- 1 1/2 tablespoons olive oil
- 1 small onion, diced
- 8 large eggs
- 1/3 cup half-and-half
- 4 ounces shredded mozzarella cheese
- Salt and black pepper to taste
- Chopped green onions for garnish
INSTRUCTIONS
Sauté
Cook zucchini and onions.
Mix
Whisk eggs and half-and-half; pour over vegetables.
Bake
Top with cheese, bake until set.
Devour!
FAQs & Tips
You can shred the zucchini and squeeze out the excess water a day in advance, storing it in an airtight container in the fridge. Keep in mind that more liquid will likely pool at the bottom of the container overnight, so be sure to drain it well before proceeding with the recipe.
Once cooked, the frittata will stay fresh for up to 4 days when stored in an airtight container in the fridge. You can also freeze your chilled frittata in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply defrost it overnight and reheat in the oven.
Zucchini has a high water content—around 90%—so it’s essential to remove as much moisture as possible. If you don’t, your frittata may turn out runny. To do this, you can use a clean dish towel or a thick stack of paper towels. Simply place the shredded zucchini in the towel and wring it tightly to extract excess water.
Any cheese you enjoy can make a delicious frittata. Some types to consider are Parmesan, feta, cheddar, Swiss, and goat cheese. For a Southwestern flair, use a Mexican blend or shredded Italian cheese and take a culinary trip to Italy. Or, make it dairy-free with your favorite plant-based cheese.
Serving Suggestions
When I serve zucchini frittata at a brunch or on a buffet table, I like to add some other healthy options to accompany it. One fun addition is Mixed Fruit and Nut Energy Bites, which people love to pop in their mouths. I also like to place a bowl of Stewed Apples alongside whipped topping or Greek yogurt, creating a delightful pairing. To round out the spread, I include a plate of Easy Air Fryer Biscuits, allowing everyone to assemble their own DIY apple shortcake. It’s a delicious and interactive way to elevate the meal. Enjoy!
Zucchini Frittata
Ingredients
- 2 medium zucchini grated and drained of excess moisture
- 1 1/2 tablespoons olive oil
- 1 small onion diced
- 8 large eggs
- 1/3 cup half-and-half
- 4 ounces shredded mozzarella cheese
- Salt and black pepper to taste
- Chopped green onions for garnish
Instructions
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Preheat the oven to 325°F. In a large oven-safe skillet, heat olive oil over medium heat.
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Add the diced onion and cook until translucent, about 3 minutes. Add the zucchini and cook until tender and moisture evaporates, about 7 minutes. Season with salt and pepper.
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In a large bowl, whisk together eggs and half-and-half until well blended. Pour the egg mixture over the cooked zucchini in the skillet, ensuring it spreads evenly.
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Sprinkle shredded mozzarella cheese over the top of the egg mixture. Place the skillet in the oven and bake for 25 minutes, or until the eggs are set and the top is lightly golden.
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Allow the frittata to rest for a few minutes after baking. Sprinkle with green onions on top when serving.
Nutrition
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