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5 from 8 votes

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! 
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, zucchini fritatta
Servings: 6 servings


  • 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


  • 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!


  1. 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.
  2. 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.