Last Updated on September 20, 2021 by Kathryn Donangelo
This Zucchini Frittata Recipe makes a delicious breakfast, brunch or lunch. Light, flavorful, gluten-free, low-carb and keto-friendly!
I love making frittatas because they are so easy and you can enjoy them all throughout the week. This Zucchini Frittata Recipe is made with fresh zucchini thats seasoned with salt, pepper and coated with parmesan cheese and baked with a light and fluffy egg mixture and cheese.
This healthy Zucchini Frittata recipe is simple and made with a few ingredients that will be sure to please everyone at your table! I love how this is low-carb, keto-friendly and gluten-free for all of your nutritional needs- or if you just want to eat healthier like we do!
We love zucchini because it’s such an easy ingredient to cook and bake with. It’s also low-carb and can be used in so many recipes! Check out some of my favorite zucchini recipes:
- Zucchini Cheddar Waffles
- Baked Turkey Zucchini Meatballs
- Low-Carb Zucchini Cheese Bread
- Cheesy Zucchini Corn Bake
- Zucchini Corn Fritters
INGREDIENTS TO MAKE ZUCCHINI FRITTATA RECIPE
- Zucchini
- Olive oil
- Eggs
- Parmesan cheese
- Dried onion
- Garlic powder
- Italian seasoning
- Heavy whipping cream
- Milk
- Cheese (I use cheddar and Jack but you can use your favorites)
- Salt + pepper
- Parsley
HOW TO MAKE ZUCCHINI FRITTATA RECIPE
- 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 and garnish with parsley if you wish. Enjoy!
THIS ZUCCHINI FRITTATA RECIPE IS
- Perfect for breakfast, brunch or lunch!
- Packed with flavor, light and loaded with seasoned zucchini and fluffy cheesy eggs
- Low-carb, Keto-friendly and gluten-free!
- Easy to prepare and can be made in advance for meal prepping!
WHAT TO SERVE WITH ZUCCHINI FRITTATA
If you’re wanting to serve this frittata for breakfast or brunch, these Blueberry Lemon Muffins and Banana Oatmeal Pancakes would make a great addition! Serve this up at your next breakfast, holiday brunch or any time you are craving a light and hearty breakfast!
I love how versatile this Zucchini Frittata Recipe is. You can add an abundance of ingredients to this recipe or alternate the ingredients to your liking. Other ingredients to add to this recipe is caramelized onions, spinach, mushrooms, bell peppers, kale and squash.
If you wanted to add protein, you could add cooked crumbled bacon, diced ham or sausage.
LEFTOVERS
I love having leftover Zucchini Frittata because it tastes just as good the next day or even the next few days after that! 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.
LOOKING FOR OTHER BREAKFAST OR BRUNCH RECIPES? TRY THESE!
- Cinnamon Roll Oatmeal Bake
- Healthy Banana Nut Muffins
- Egg White Bites (Mushroom and Spinach)
- Fluffy Vanilla Yogurt Pancakes
- Glazed Lemon Poppy Seed Muffins
- Bacon Cheddar Egg Bites
- Smoked Salmon and Avocado Breakfast Pizza
- Honey Poppy Seed Fruit Salad
- Crustless Veggie Quiche
- Smoked Salmon Breakfast Bagel
- Strawberry Chocolate Chip Oatmeal
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Zucchini Frittata Recipe
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.
Such a wonderful tasty dinner! I used cheddar cheese and a sprinkle of parmesan but next time I might try goat cheese 🙂 Definitely will make again.
Oh I love the goat cheese idea, I’ll have to try that out next time. Thank you for trying my recipe Heather!
What a great recipe. So light and healthy…it’s the perfect recipe for when you need a quick and satisfying lunch.
Thank you Bernice! It does makes the best (healthy) lunch.
Frittatas are such easy and beautiful options for entertaining or as an easy dinner or lunch. LOved the use of the zucchini.
Thank you Adriana! This recipe is perfect for using up zucchini.
Hi Adriana! You mention that shredded zucchini can be used if the water is squeezed out, but it doesn’t sound like that step is required if using slices. Does sliced vs. shredded zucchini really make a difference in terms of moisture?
Hi Kelly, it’s easier to squeeze out the moisture in shredded zucchini as opposed to sliced but it is not required. I hope you love this recipe and please let me know if you have any other questions 🙂
Kathryn
I was looking for a meatless dish to make for dinner tonight and I’m so glad I found this one. We loved the cheeses included in this recipe. They were perfect when paired up with the eggs and zucchini.
This frittata makes a delicious dinner! So happy you loved this recipe, thank you!
This recipe is simple yet so flavorful! The flavors that burst in the mouth with every bite..delicious!
This recipe is so simple, thank you!
Fantastic breakfast option and such a beautiful-looking dish to make. I love it!
Thank you Elaine!
What a fantastic use for zucchini! I made this last night and the whole family really enjoyed this frittata! It’s so easy and quick to make too!
Love that! Thanks for trying this frittata recipe, I love eating this for dinner too!
I love zucchini, and can’t wait for their season to come! I am keeping this recipe.
I hope you love this recipe!
I hope it’s breakfast soon! Having this Zucchini Frittata on my table for breakfast is a feast!
That sounds wonderful! I hope you all loved this recipe!
Your frittata looks so beautiful! Dying for a slice of this right now…a perfect breakfast for spring!
Thank you so much Tammy!
Frittatas are such a good option for breakfast and lunch. Love that this one incorporates zucchini.
I agree! I love having leftovers for lunch the next day 🙂
Loved this! I added Real Bacon bits and subbed some diced onion in place of minced. It was delicious and I will definitely make it again.
Also used shredded pepper Jack in place of Monterey Jack cheese.
Thanks for letting me know, Janet! I love the bacon addition and I’m so glad you enjoyed this recipe! 🙂