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Zucchini Frittata Recipe (Keto-Friendly)

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3.64 from 30 votes

This Zucchini Frittata Recipe makes a delicious breakfast, brunch or lunch. Light, flavorful, gluten-free, low-carb and keto-friendly!

Zucchini Frittata RecipePin

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!

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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 Frittata RecipePin

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

  1. 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.
  2. 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.
  3. Line a 9 x 13 inch baking pan with parchment paper or grease with nonstick cooking spray.
  4. 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!
Zucchini Frittata RecipePin

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!
Zucchini Frittata RecipePin

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.

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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.

Zucchini Frittata RecipePin
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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! 
3.64 from 30 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, zucchini fritatta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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!
Find Kathryn’s Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

  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. 

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Recipe Rating




28 Comments

  1. 5 stars
    What a great recipe. So light and healthy…it’s the perfect recipe for when you need a quick and satisfying lunch.

  2. 5 stars
    Frittatas are such easy and beautiful options for entertaining or as an easy dinner or lunch. LOved the use of the zucchini.

      1. 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?

        1. 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

  3. 5 stars
    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.

  4. 5 stars
    This recipe is simple yet so flavorful! The flavors that burst in the mouth with every bite..delicious!

  5. 5 stars
    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!

  6. 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.