Zucchini & Cheese Frittata – Easy, Satisfying, and Perfect Anytime

A good frittata feels like a small kitchen victory. It’s simple, adaptable, and somehow feels special whether you eat it hot from the pan or cold the next day. This Zucchini & Cheese Frittata brings together tender sautéed zucchini, creamy eggs, and melty cheese with a hint of herbs.

It’s great for breakfast, brunch, or a light dinner with a salad. If you love straightforward, no-fuss cooking that still tastes impressive, this one’s for you.

Why This Recipe Works

Eggs and zucchini make a natural match: the eggs add richness, while zucchini stays light and silky. Cooking the zucchini first removes excess moisture and deepens flavor, so the frittata bakes up tender, not soggy.

A blend of cheeses gives the dish a creamy center and a lightly golden top, adding both texture and flavor. Finally, finishing in the oven ensures even cooking, so you get custardy slices that hold together beautifully.

Shopping List

• Eggs: 8 large
• Zucchini: 2 medium (about 1 pound), thinly sliced
• Cheese: 1 cup total, shredded or crumbled (try mozzarella, cheddar, Gruyère, or feta)
• Onion or Shallot: 1 small, thinly sliced (optional but recommended)
• Garlic: 2 cloves, minced
• Milk or Cream: 1/4 cup (whole milk or half-and-half for a richer texture)
• Olive Oil or Butter: 2 tablespoons
• Fresh Herbs: 2 tablespoons chopped (basil, parsley, chives, or dill)
• Salt and Black Pepper: to taste
• Red Pepper Flakes: a pinch (optional)
• Lemon Zest: 1/2 teaspoon (optional, brightens the flavor)

How to Make It

1. Preheat the oven: Set to 375°F (190°C). Use the middle rack.

   A 10-inch oven-safe skillet works best.

2. Prep the vegetables: Slice zucchini into thin rounds. Pat with a paper towel if they seem very wet. Thinly slice the onion and mince the garlic.
3. Sauté the aromatics: Heat olive oil or butter in the skillet over medium heat.

   Add onion with a pinch of salt and cook until soft and lightly golden, about 4–5 minutes. Stir in garlic for the last 30 seconds.

4. Cook the zucchini: Add zucchini and a little more oil if needed. Cook, stirring occasionally, until tender and most moisture evaporates, 6–8 minutes.

   Season with salt, pepper, and red pepper flakes if using.

5. Whisk the eggs: In a bowl, whisk eggs with milk or cream, herbs, lemon zest, 1/2 teaspoon salt, and several grinds of pepper. Stir in half the cheese.
6. Combine in the pan: Spread the zucchini mixture evenly in the skillet. Pour the egg mixture over.

   Tilt the pan to distribute evenly. Sprinkle the remaining cheese on top.

7. Set on the stovetop first: Cook over medium-low heat for 2–3 minutes until the edges begin to set. This helps the bottom firm up and prevents overbaking.
8. Bake: Transfer the skillet to the oven and bake 10–14 minutes, until the center is just set and slightly puffed.

   The top should look glossy, not dry.

9. Rest and serve: Let the frittata rest for 5 minutes. Slice into wedges. Serve warm or at room temperature.

Keeping It Fresh

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.

Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. You can microwave it, but use short bursts to avoid rubbery eggs. Frittatas also freeze well: wrap slices tightly and freeze for up to 2 months.

Thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Quick and reliable: Ready in about 30 minutes and it turns out consistently well.
• Budget-friendly: Uses accessible ingredients that stretch across multiple meals.
• Flexible: Swap in different cheeses, herbs, or add-ins based on what you have.
• Balanced and satisfying: Protein from eggs, fiber from zucchini, and flavor from cheese and herbs.
• Great make-ahead option: Perfect for meal prep, brunch spreads, or quick lunches.

Common Mistakes to Avoid

• Skipping the zucchini sauté: Raw zucchini releases water and can make the frittata watery. Cook it until most moisture is gone.
• Overbaking: Dry, spongy eggs happen fast. Pull it when the center is just set and slightly jiggly.
• Too much dairy: A splash adds creaminess, but too much can prevent the eggs from setting nicely.

  Stick to about 1/4 cup for 8 eggs.

• Uneven heat: Setting the edges on the stovetop first helps avoid a runny center and overcooked edges.
• Using a pan that sticks: An oven-safe nonstick or well-seasoned cast-iron skillet makes release and slicing easier.

Alternatives

• Cheese swaps: Try goat cheese for tang, Gruyère for nutty depth, or cheddar for classic comfort. Mix two for flavor complexity.
• Add-ins: Sautéed mushrooms, cherry tomatoes (halved), spinach, or diced bell pepper all work. Keep total add-ins to about 1–1.5 cups.
• Protein options: Fold in cooked bacon, pancetta, or smoked salmon in small amounts for extra richness.
• Dairy-free: Skip cheese and use a splash of unsweetened plant milk.

  Add extra herbs and a pinch of nutritional yeast.

• Crust variation: For a heartier slice, press cooked, shredded hash browns into the pan with oil to form a crust, crisp it, then add the filling.
• Herb profiles: Basil and mozzarella for a caprese vibe; dill and feta for a Mediterranean feel; chives and cheddar for a diner-style twist.

FAQ

Can I make this without an oven-safe skillet?

Yes. Start in a regular skillet, then transfer the mixture to a greased baking dish (9-inch round or similar). Bake a few minutes longer since the dish may be thicker.

How do I know when the frittata is done?

Look for a lightly puffed top and a center that just set.

When you gently shake the pan, it should jiggle slightly but not slosh. If unsure, insert a knife—if it comes out mostly clean, you’re good.

What’s the best cheese for a frittata?

A mix works best: one melty cheese (mozzarella, cheddar, Gruyère) and one flavorful cheese (Parmesan, feta, goat cheese). This gives both texture and depth.

Can I use frozen zucchini?

You can, but thaw it fully and squeeze out excess water with a clean towel.

Then sauté briefly to drive off remaining moisture before adding the eggs.

Is it okay to double the recipe?

Yes. Use a larger oven-safe skillet or a 9×13-inch baking dish. Increase the bake time by 5–10 minutes, checking for doneness near the center.

Why did my frittata puff and then deflate?

That’s normal.

The eggs puff with heat and settle as they cool. It shouldn’t affect texture if you avoided overbaking.

How can I make it lighter?

Use low-fat milk instead of cream, reduce cheese to 3/4 cup, and add more herbs and vegetables for volume and freshness.

What should I serve with it?

A simple green salad with lemony vinaigrette, roasted potatoes, or a side of fresh fruit all pair well. For brunch, add toast or crusty bread.

Final Thoughts

This Zucchini & Cheese Frittata is the kind of recipe that fits your week, not the other way around.

It’s unfussy, reliable, and easy to shape around what you already have. Whether you serve it hot for brunch or cold the next day for lunch, it tastes clean, comforting, and satisfying. Keep the basics in mind—cook the zucchini well, don’t overbake—and you’ll have a dish you’ll make again and again.