Zucchini Frittata
Enjoy this zucchini feta frittata recipe, a crustless zucchini omelette garnished with herbs, olives, and feta cheese. Make ahead and freeze!
This best zucchini frittata recipe is an egg dish, similar to an omelette or crustless quiche, typically made with meats, cheeses or vegetables. Filled with shredded zucchini and lots of cheese, this zucchini frittata is good for breakfast, brunch, or dinner.
Are you hosting any “over-nighters” this month? I know our gatherings are smaller now, but here’s a great breakfast recipe to try: Zucchini Frittata. It’s also delicious for dinner!
Zucchini Frittata
Move over boring scrambled eggs, and hello summer frittata! You’ll love this cheesy zucchini feta frittata for a tasty breakfast that’s loaded with cheesy goodness. For this recipe, we used fresh summer zucchini and yellow squash. If you don’t have the yellow squash, you can use all zucchini.
Why we love this recipe
- You can use giant (from the garden) zucchinis for this recipe.
- If you’re not big fan of Feta cheese, use Swiss Cheese, Monterey Jack, or Cotija Cheese.
- Serve for brunch, breakfast, lunch or dinner!
Zucchini Frittata – a 30 minute dinner
As long as you have eggs and cheese, you can throw a frittata together in thirty minutes! It’s a great way to use up veggies in the fridge, and it’s also a delicious gluten-free option.
Basically, think quiche! You may love my Salmon Asparagus Dill Casserole and Crustless Quiche Lorraine recipes, too! Take it a step further for the holidays and make my Holiday Quiche Wreath Breakfast Board!
Gather these ingredients
This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe:)
- Eggs and heavy cream
- Parsley, green onion, zucchini, yellow squash
- Kosher salt
- Olive oil
- Cheese: Parmesan cheese + feta cheese
- Kalamata olives
When you use zucchini, one tip is to squeeze as much water as possible out of the zucchini. This will make the frittata fluffy and not too moist.
Another secret is to make this on the stovetop, and the last step is to broil for three minutes to brown the cheese.
How do you make a zucchini crustless quiche?
- In a medium bowl, beat together the eggs, salt, and heavy cream. Set aside.
- In a 12-inch skillet (oven-proof) over medium-high heat, add olive oil. When the oil is shimmery, add the zucchini into the pan in a single layer. Toss in the oil, then allow squash to sit undisturbed, or until lightly browned.
- Toss the zucchini to brown the other side. Set aside 2 Tbsp of the parsley and green onion. Add in the remaining herbs to the zucchini and toss to incorporate.
- When the parsley is bright green, add in the eggs. Reduce the meat to medium-low and cover with a lid, or until the bottom half of the frittata is cooked.
- Turn off heat and sprinkle the top with Parmesan cheese—the top won’t be fully cooked.
- Turn oven on to BROIL. Transfer frittata to the oven and broil, or until the top is cooked and the cheese has browned. Rotate the skillet handle midway through broiling to ensure even cooking.
- Remove from oven and garnish with the remaining herbs, olives, and feta cheese.
A quiche is not sweet and has more of a custard egg filling, usually with savory fillings such as as spinach, mushrooms, or ham. A frittata is like an unfolded omelet. It removes the step of using a crust, and is a great option for low-carb, paleo people.
OH SO GOOD!
Freezer-friendly instructions:
If you want to make ahead a frittata to freeze for the holidays, follow these instructions: Make and cool. Freeze for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven, until hot in the center.
Try this: Take any leftover frittata and make tacos! DELISH!
ENJOY!
More zucchini recipes to try:
Get the Recipe:
Zucchini Frittata
Ingredients
- 8 eggs, beaten
- ¼ c heavy cream
- 1 bunch parsley, finely chopped
- 1 bunch green onion, finely chopped
- 1 medium zucchini, cut into 1/2’’ half circles
- 1 medium yellow squash, cut into 1/2’’ half circles
- 1 tsp kosher salt
- ⅙ c olive oil
- ½ c grated Parmesan cheese
- ¼ c feta cheese crumbles, optional
- ¼ c Kalamata olives, roughly chopped
Instructions
- In a medium bowl, beat together the eggs, salt, and heavy cream. Set aside.
- In a 12-inch skillet (oven-proof) over medium-high heat, add 1/4 cup of olive oil. When the oil is shimmery, add the zucchini into the pan in a single layer. Toss in the oil, then allow squash to sit undisturbed for 2-3 minutes, or until lightly browned.
- Toss the zucchini to brown the other side 2 minutes more. Set aside 2 Tbsp of the parsley and green onion. Add in the remaining herbs to the zucchini and toss to incorporate. When the parsley is bright green, add in the eggs. Reduce the meat to medium-low and cover with a lid for 3 minutes, or until the bottom half of the frittata is cooked.
- Turn off heat and sprinkle the top with Parmesan cheese—the top won’t be fully cooked.
- Turn oven on to BROIL. Transfer frittata to the oven and broil for 3 minutes, or until the top is cooked and the cheese has browned. Rotate the skillet handle midway through broiling to ensure even cooking.
- Remove from oven and garnish with the remaining herbs, olives, and feta cheese.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
