Zucchini Frittata is a quick and easy oven baked savory slice. Using simple ingredients, loaded with fresh zucchini and parmesan cheese in a fluffy egg mixture this recipe works for breakfast, lunch or dinner. This zucchini frittata recipe will let you get your bake on and have the slice perfected with a fast 30 minute cook time.
The Mini Croissant Sandwiches offer a tasty combination that works for parties and more!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Everyday ingredients: the ingredients you need to make this easy frittata will all be found at your local grocery store. They are year round available products and you might have some of the pantry staples already!
- Budget friendly: this is a cost effective recipe which won't blow the budget. Zucchini is a fantastic robust vegetable to use and it makes for a great tasty meal!
- Vegetarian: it can be nice to have a few recipes up your sleeve that work for meatless Mondays or times when you simply don't want to eat meat. This delicious frittata ticks the vego box 👌.
- Taste and texture: there is the soft cheesy parmesan, the fluffy egg mixture and the chewy seasoned zucchini. It is an easy yet well rounded combination that works.
- Versatile: serve this slice as a picnic food, brunch dish, lunch box filler, bake sale treat, plate for pot luck or street party. It is a very versatile dish and lends itself to being served in a variety of ways.
The photo below is to show you everything you need to make this simple zucchini frittata. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use salt and a little bit of black pepper to season the zucchini.
- Garlic powder: we also use garlic powder which is easy and convenient to use.
- Onion powder: as above, this saves time and tears and is a fantastic pantry staple.
- Parmesan cheese: we use this to also season the zucchini. Freshly grated using a microplane zester is best.
- Cheese: you can use your favourite cheese. Again freshly grated, yet this time with a box grater is best. The cheese you see in the photo above is 'tasty cheese'. Sharp cheddar will work well too.
- Eggs: free range is always best for your eggs.
- Cream: heavy cream helps the frittata to have a fluffy texture about it. We combine this with the whisked eggs and cheese to be poured into the slice tin.
- Zucchini: 2 medium fresh summer zucchini will be perfect. We use the food processor to slice these and if they are too large (wide) the won't fit through the funnel. They are a delicious way to get your veggies in with complimentary flavours.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by preparing the zucchini.
- Slice the zucchini (Photo 1)
- Add the garlic powder (Photo 2)
- Add the onion powder (Photo 3)
- The add the salt and pepper (Photo 4)
👩🍳 How to Make Zucchini Frittata
Start by using a knife and chopping board to trim the base and top off the zucchini. Then working 1 by one feed them through your food processor using the 'slice' blade. We want to create super thin slices.
Once that is done, transfer the sliced zucchini to a large bowl.
Next we want to season the zucchini. Start with the garlic powder, then add the onion powder, salt and pepper.
- Add the parmesan cheese (Photo 5)
- All seasonings have now been added to the zucchini (Photo 6)
- Stir to combine (Photo 7)
- Reserve some of the seasoned zucchini (Photo 8)
Next add the parmesan cheese to the mixing bowl and then give them a stir to toss and consistently combine.
Reserve some of the seasoned zucchini mix by placing it into a small bowl. We are going to use this to top the frittata in the latter steps.
Next transfer the seasoned zucchini into a lined slice tray and spread into a flat layer.
Then crack the eggs into a medium sized bowl and use a fork to gently whisk.
- Transfer seasoned zucchini into slice tray (Photo 9)
- Crack eggs into bowl, whisk eggs (Photo 10)
- Add the cream and cheese to the eggs (Photo 11)
- Whisk till consistently combined (Photo 12)
🧀 Zucchini Frittata Recipe
Once you have whisked the eggs add the cream and cheese to them and stir till consistently combined.
- Pour the egg mixture over the top of the zucchini (Photo 13)
- Top the frittata with the reserved zucchini slice mix (Photo 14)
- Tap the tray to remove any bubbles (Photo 15)
- Bake for 30 minutes (Photo 16)
Next, pour the combined egg mix over the top of the vegetable mixture and then use the reserved zucchini slices to decorate the top of the frittata.
Once done, place the frittata into the preheated oven and allow it to bake for 30 minutes. The surface edges will be golden brown and the centre of the frittata won't jiggle if you gently use an oven mit to move the tray.
Once done you can remove it and place it on a heat proof surface whilst you get ready to get your service game on!
🍽 Serving Suggestions
You have a wide variety of options available to you when it comes to serving this frittata!
I like to serve it with the Mustard Yogurt Sauce (as seen in the 2nd photo and last photo in the post) as it has a little tang to it and compliments the flavors in the frittata.
Or you can have a look at all of my homemade sauces to find one that is right up your alley.
Some herbs from the garden finely chopped and sprinkled over the top work well as a garnish. Parsley or fresh basil will pair tick a few boxes, or try sliced green onions or chives like you see in the photo above.
Or simply cut yourself a slice, heat it through, give it a dollop of the mustard yogurt like I have done in the photo above and you are good to go 😉👌!
👍 How to Guide
How to Store
Store leftover frittata in a sealed, airtight container in the fridge. The portions can be kept for 3 days. They can also be consumed hot or cold.
How to Reheat
Place a piece of leftover slice onto a plate and pull a layer of cling wrap over the top. Reheat in the microwave on high using 1 minute increments until it is heated through.
How to Freeze
Allow the frittata to fully cool. Then slice into portions. These can be transferred into air tight containers or zip lock plastic bags, with the air pushed out of them. Then seal the bags and stack them in the freezer. They can be frozen for up to 3 months and are best fully thawed before being reheated.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to add some bacon to the frittata you can. Fry this off (no oil necessary) in a pan on the stove top before adding to the seasoned zucchini mix.
- For extra cheese flavor you can add in ¼ cup of pecorino romano to the frittata. Use a microplane zester to finely grate.
- Or you can add some goat cheese or cubed feta cheese (when seasoning the zucchini).
- You can add some sweet corn kernels (drained and rinsed) if you want an extra vegetable and pop of colour in the dish.
- I am using 'tasty' cheese for the 2nd type of cheese to parmesan in the recipe. You can use cheddar cheese or your favorite type of freshly grated cheese.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- I don't recommend using giant zucchini from the home vegetable garden for this recipe. Their water content is too high and would make the zucchini soggy.
- If you don't have a food processor you can use a mandolin or knife and chopping board to slice the zucchini. We want the pieces to be really thin. If you have cut them thicker, take a couple of layers of paper towels and layer them flat on the zucchini and then push down. Doing so will allow the paper towel to absorb some of the water in the zucchini.
- You can also lightly cook the zucchini (with a little olive oil) before adding it to the baking dish if you wish too. Simply add it to a fry pan and add all of the seasoning except the cheese. Allow 2-3 minutes to cook then transfer back to a bowl and add the parmesan cheese and stir to combine.
- If you see the surface of the frittata browning, yet there is more cook time, you can either move it down to the lowest shelf in the oven or use oven mits to remove it, place it on a heatproof surface and cover with a layer of aluminium foil before adding back to the oven for the final cooking period.
- If you don't want to make a sauce but do want a dollop of something, try Greek yogurt or sour cream.
🤓 Frequently Asked Questions
What's the difference between a quiche and a frittata?
A quiche has a pastry base whereas a frittata has no pastry base. A frittata is essentially a crustless quiche.
Why is my frittata not fluffy?
Using a combination of whisked eggs and cream will ensure a fluffy frittata. Using milk or half and half won't achieve the same fluffiness.
Can you freeze zucchini frittata?
Yes, you can. Allow the frittata to cool, then slice into portions and place these into zip lock plastic bags. Push the air of the bags, then sealed them and lay them flat in the freezer. They can be frozen for up to 3 months.
😍 More Easy Breakfast Recipes
It is if interesting, it will call your name from the wee hours of the morning and have you leaping out of bed for it. Here are some recipes worthy of your morning leap 😉👍:
- Zucchini Slice Muffins
- Lemon Pancakes
- Raspberry Pancakes
- Silver Dollar Pancakes
- Polenta Al Forno
- Zucchini Parmesan Muffins
- Raspberry Oatmeal Muffins
It is time to get your frittata on my friend. You can also find all of my breakfast recipes in the one spot.
Zucchini Frittata (Easy Baked Recipe)
- 2 medium zucchini Note 1
- ¼ cup parmesan cheese finely grated using a microplane zester
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 eggs free range
- 300 ml/10 oz cup heavy cream
- ½ cup cheese grated using a box grater
Mustard Yoghurt Sauce
- ½ cup greek yoghurt
- 2 teaspoon djion mustard
- ¼ teaspoon cracked pepper
- Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Zucchini: trim the top and base of the zucchini and then use your food processor to thinly slice. Once done, transfer to large mixing bowl.
- Seasoning: add the garlic powder, onion powder, salt, pepper and parmesan cheese to the zucchini and stir to combine. Then reserve some of the mix by transferring it to a small bowl.
- Slice tray: line a slice tray with baking paper and then transfer in the seasoned zucchini. Spread this out so that it is in an even layer and all of the pieces face upwards.
- Eggs: crack the eggs into a medium sized mixing jug and then use a fork to whisk them.
- Cream and cheese: pour the cream into the whisked eggs, followed by the cheese and stir until thoroughly mixed together.
- Egg mix: pour the wet egg mixture over the seasoned zucchini. Then gently tap the tray to remove any bubbles. Decorate the top of the frittata with the reserved zucchini pieces.
- Oven bake: place the frittata into the oven on the middle shelf and bake for 30 minutes. Use oven mits to remove the frittata when cooked and place it onto a heatproof surface.
- To serve: allow the frittata to cool for a couple of minutes before lifting it out of the slice tray using the baking paper and setting it onto a chopping board. Then take a sharp knife and cut it into uniform sized pieces. Sprinkle some finely chopped chives over the top and serve with mustard yogurt sauce (optional).
- Sauce: combine yoghurt and mustard in a small bowl and stir to combine, then add a little bit of black pepper and stir again until it is mixed in.
- Note 1 Zucchini: use small to medium sized zucchini. Large size zucchini won't fit in the food processor funnel. You can use a mandolin or knife and chopping board to cut the zucchini if your food processor doesn't have the slice blade.
Published 13th September 2019, updated 1st September 2023 with new photos (woot woot 😉👍) and minor recipe improvements.