Zucchini Frittata Recipe
This Zucchini Frittata Recipe makes a delicious breakfast, brunch or lunch. Made with fresh zucchini seasoned with salt, pepper and coated with parmesan cheese and baked with a light and fluffy egg mixture and cheese. This recipe is gluten-free, low-carb and keto-friendly!
Servings: 6 servings
Ingredients
- 2 1/4 cups zucchini; 2 medium or 3 small thinly sliced
- 2 Tbsp. olive oil
- 1/4 cup grated or shredded parmesan cheese
- 8 whole large eggs
- 1 tsp. dried onion
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1/4 cup heavy whipping cream
- 1/4 cup whole or low-fat milk
- 1/2 cup cheddar cheese; shredded
- 1/4 cup Monterey Jack cheese; shredded
- 1/2 tsp. salt; divided
- 1/2 tsp. black pepper; divided
- parsley; finely chopped to garnish
Instructions
- Preheat oven to 400 degrees F. In a medium bowl, toss together the sliced zucchini, olive oil, grated parmesan cheese, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large bowl, whisk together the eggs, dried onion, garlic powder, Italian seasoning, cream, milk, cheeses, 1/4 teaspoon salt and 1/4 teaspoon pepper until combined.
- Line a 9 x 13 inch baking pan with parchment paper or grease with nonstick cooking spray.
- Transfer and evenly spread the zucchini into the bottom of the baking pan. Pour the egg mixture on top to cover the zucchini. Bake for 25-30 minutes or until the edges are golden brown and the egg mixture is no longer jiggly. Let cool for 5-10 minutes and then slice into squares and serve. Top with more grated parmesan cheese if you wish. Enjoy!
Notes
- Store any leftovers in an airtight container for up to 5 days in the refrigerator. When you want to reheat, simply place the frittata in the microwave for a 15-30 seconds.
- Make sure the zucchini is thinly sliced. I used a mandoline to cut my zucchini to ensure thin slices. You could also shred the zucchini but be sure to squeeze out any additional water.