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Close up view of a white plate with a piece of cheese zucchini frittata, with a ceramic baking pan in the background

Baked Feta & Cheddar Zucchini Frittata


  • Author: https://mayihavethatrecipe.com
  • 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.


Scale

Ingredients

  • 45 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

  1. 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)
  2. 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
  3. Heat the olive oil in a large skillet. Add the shredded zucchini mixture, salt, pepper and herbes de Provence
  4. 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
  5. 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
  6. Bake for 30 to 45 minutes, until the eggs are cooked and the edges are golden brown

Notes

  1. 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