This versatile baked zucchini frittata is light, savory and ideal as a breakfast, brunch, lunch or dinner. All you need to successfully make a frittata is some cooked veggies and eggs. In this case, we used zucchini, eggs, cheese and some herbs. Easy, simple and delicious.
What is a frittata?
In case you're wondering what a frittata is, it's basically an omelette, that can be cooked on the stove, baked in the oven (as we did with our eggplant frittata ), or even baked in a muffin tin pan like our artichoke and asparagus mini frittatas.
If you visit Italy, you would use the word frittata if you to order a baked omelette. In Spain however, the word we use is tortilla. Spain's most popular tapa is tortilla de patatas, an incredibly delicious potato and onion omelette.
How to make a zucchini frittata:
- Shred the zucchini
- Squeeze as much water as you can out of it
- Cook the zucchini
- Mix it with beaten eggs and herbs
- Top with cheese and bake
Shredding the zucchini will make it cook faster
Always use a clean kitchen towel to squeeze excess liquid from the zucchini
By squeezing out the water, you'll make sure you don't get a watery frittata
Tips to make a great frittata:
- Use lots of veggies, like mushrooms, zucchini, peppers, asparagus, artichokes, corn, peas, onions, potatoes, tomatoes, etc.
- Always cook your veggies before making your frittata (trust us, we tried making a frittata with raw veggies, and it is so much tastier when the veggies are cooked!).
- Some recipes call for cream or milk to be added to the eggs, but we prefer not to add any.
- It is optional to top your frittata with cheese, but it does make it tastier.
- Don't overcook your frittata, cook it just until the eggs are no longer runny, and when you insert a knife into the it comes out clean.
Other frittata recipes you'll definitely enjoy:
- Tortilla de patatas
- Eggplant Montadito
- Artichoke and Asparagus Frittatas
- Quinoa, Mushroom and Zucchini Frittata
- Spinach and Cheese Bites
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Baked Feta & Cheddar Zucchini Frittata
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 mins
- Yield: 8 servings 1x
Description
This versatile baked zucchini frittata is light, savory and ideal as a breakfast, brunch, lunch or dinner. All you need to successfully make a frittata is some cooked veggies and eggs. In this case, we used zucchini, eggs, cheese and some herbs. Easy, simple and delicious.
Ingredients
- 4-5 large zucchini, shredded
- 1 small onion, shredded with the zucchini
- 2 cloves of garlic, grated
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp herbes de Provence (see Note 1)
- 1/8 tsp pepper
- 6 whole eggs
- 1 cup shredded cheddar cheese, a blend of cheddar and mozzarella or your favorite shredded cheese
- 1/3 cup crumbled feta cheese
Instructions
- Preheat the oven to 375F. Generously coat the bottom of a baking dish with cooking spray (we used a 8 1/2" x 6" x 2 1/2 ceramic baking dish, but you can use a 9 x 13. Just take into consideration the zucchini frittata won't come out as thick as what you see in the images)
- Place the shredded zucchini, onion and garlic in a bowl. Working with 2-3 cups at a time, place the zucchini mixture in the middle of a clean kitchen towel, close it at the top and squeeze out as much water as you can. Repeat until with the rest of the zucchini
- Heat the olive oil in a large skillet. Add the shredded zucchini mixture, salt, pepper and herbes de Provence
- Cook over medium heat until the zucchini has softened, and all the liquid released has evaporated, 10 to 15 minutes. Set aside and let it cool slightly
- Beat the eggs in a large bowl. Add the cooked zucchini mixture and pour it into the prepared baking dish. Sprinkle with the cheese and lastly add the crumbled feta
- Bake for 30 to 45 minutes, until the eggs are cooked and the edges are golden brown
Notes
- Herbes de Provence are a dry herb mix of thyme, marjoram, rosemary, basil, sage and lavender. If you don't have or don't like it, you can use thyme and oregano, fresh chopped basil or parsley or not add any herbs at all. It's totally up to you!
- Category: Entree
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 5.9
- Sodium: 510
- Fat: 13.8
- Saturated Fat: 5.4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8.1
- Fiber: 2.2
- Protein: 11.4
Keywords: frittata, zucchini frittata, eggs, gluten free, cheese
Raquel says
My mom asked me to make this a few nights ago. I was soo nervous becouse i am the baker in the family not the cook but she was running late so i decided to make it. It came out sooooo good!! It was soo easy and delicous! ( i made it with feta cheese.)
Raquel says
Love how easy and delicious this frittata looks! I’m a huge fan of throwing everything into a dish and baking it- can’t wait to try this recipe!
★★★★★
Vicky & Ruth says
We are too! Let us know how you liked it when you make it. Cheers!
Marilyn says
This recipe sounds delicious. I have some shredded zucchini frozen how many total cups of zucchini would I need for this recipe?
Thank You.
Vicky & Ruth says
Hi Marilyn, you will need 6-8 cups of shredded zucchini. Let us know how you like our zucchini frittata when you make it.
Marilyn says
Hi Vicky & Ruth, I wanted to get back to you. I made the recipe for dinner last night and my husband and I loved it! We are going to have the leftovers for lunch today!
★★★★★
Vicky & Ruth says
So happy to hear the zucchini frittata was a success! Thank you for sharing!
Marilyn says
I made the frittata for dinner last night, we loved it! Had the leaftovers for lunch today!
★★★★★
Marilyn says
I made the frittata for dinner last night, we loved it! Had the leaftovers for lunch today!
★★★★★
Cindy says
Ate this casserole at a get together and loved it!!!! Simple to make and delicious!!!
★★★★★
Vicky & Ruth says
Thank you, Cindy!