If you're looking for a quick, easy meal that's healthy, and satisfying meal, look no further than this Zucchini Frittata recipe. Packed with sautéed onions, poblano pepper, zucchini, sun-dried tomatoes, and Colby jack cheese, this frittata is a delicious way to start your day or enjoy it as a light lunch or dinner. You can easily customize this recipe with simple substitutions or additions to suit your taste preferences or dietary needs.
What is Zucchini Frittata?
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Zucchini: Adds a mild, slightly nutty flavor and contributes moisture and texture to the frittata.
- Extra Virgin Olive Oil: Used for sautéing the onion, poblano pepper, and zucchini. It adds a rich, fruity flavor and helps prevent sticking.
- Red Onion: Provides a sweet and slightly pungent flavor, enhancing the overall taste of the frittata.
- Smoked Sun-Dried Tomatoes: Imparts a smoky and tangy flavor and a chewy texture, adding complexity to the dish.
- Kosher Salt: Enhances the overall flavor of the frittata and helps season the vegetables and eggs evenly.
- Eggs: Serve as the base and binder for the frittata, creating a creamy and custard-like texture when cooked.
- Heavy Cream or Whole Milk: Adds richness and creaminess to the frittata, contributing to its overall texture and flavor.
- Ground Cayenne Pepper, Ground Black Pepper, or Red Pepper Flakes: Provides a hint of heat and spice, adding depth and complexity to the flavor profile.
- Cheddar Cheese: Melts into the frittata, creating a cheesy, savory element with a creamy texture.
- Basil or Cilantro: Adds freshness and a burst of herbal flavor to balance the richness of the eggs and cheese. The choice between basil and cilantro can influence the overall aroma and taste of the frittata.
Tools you'll need
How to Make Zucchini Frittata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450 °F, and set an oven rack in the middle position. Using a food processor or box grater, grate the zucchini. Set aside. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the zucchini and sun-dried tomatoes. Cook until tender and the liquid somewhat evaporates, about 2 -4 minutes. Whisk the eggs, heavy cream, salt, garlic powder, and cayenne pepper in a large bowl. Add the cooked zucchini mixture, cheese, and basil to the egg mixture and stir to combine.
Pour the mixture back into the same skillet, and ensure all the ingredients are evenly distributed across the bottom. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
Once set, remove from the oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into Zucchini Frittata wedges with a long serrated knife. Enjoy our Zucchini Frittata.
Substitutions
- Zucchini: You can substitute zucchini with other types of summer squash, such as yellow squash or pattypan squash.
- Extra virgin olive oil: You can substitute this with other types of healthy oils, such as avocado oil, coconut oil, or grapeseed oil.
- Red onion: You can substitute this with other onions, such as white or shallots.
- Sun-dried tomatoes: You can substitute this with other types of dried fruits, such as apricots or raisins. Alternatively, you can use fresh cherry tomatoes sliced in half.
- Eggs: You can use egg whites instead of whole eggs to lower the calorie and fat content of the frittata.
- Heavy cream or whole milk: You can use plant-based milk, such as almond or soy milk, instead of dairy milk to make the frittata vegan or dairy-free.
- Cheddar cheese: You can substitute this with other types of cheese, such as mozzarella, feta, or goat cheese. To make the frittata vegan or dairy-free, you can use vegan cheese, such as Daiya or Violife.
- Basil or cilantro: You can substitute these with other fresh herbs, such as parsley, dill, or thyme.
Variations
- Spinach and feta frittata: Instead of zucchini and sun-dried tomatoes, use fresh spinach and crumbled feta cheese in the recipe.
- Mushroom and goat cheese frittata: Add sautéed mushrooms and crumbled goat cheese to the egg mixture for a rich and savory flavor.
- Mediterranean frittata: Use chopped roasted red peppers, kalamata olives, and feta cheese in the recipe, and sprinkle with fresh oregano or parsley before serving.
- Tex-Mex frittata: Add diced tomatoes, jalapenos, and shredded cheddar cheese to the egg mixture, and top with avocado and salsa before serving.
- Italian frittata: Use sliced Roma tomatoes, chopped fresh basil, and grated Parmesan cheese in the recipe, and serve with garlic bread.
- Potato and ham frittata: Add diced boiled potatoes and cubed ham to the egg mixture and bake until golden and crispy on top.
- Vegetable frittata: Use any combination of vegetables in the recipe, such as bell peppers, broccoli, cauliflower, or carrots, and top with your favorite cheese before serving.
How to Serve
- Breakfast: Serve a wedge of warm Zucchini Frittata with fresh fruit, toast, or hash browns for a satisfying breakfast.
- Brunch: Set out a platter of Zucchini Frittata wedges and other brunch favorites such as bagels, croissants, and fresh fruit.
- Lunch: Cut Zucchini Frittata into smaller squares and serve on top of a green salad with a drizzle of balsamic vinaigrette.
- Dinner: Serve Zucchini Frittata as a main dish with roasted vegetables or a simple green salad.
- Snack: Cut leftover Zucchini Frittata into bite-sized pieces and serve as a protein-rich snack.
How to Store & Re-Heat
To store: Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Store the frittata in an airtight container to prevent it from drying out or absorbing any odors from other foods in the fridge.
To reheat: Preheat the oven to 350°F (175°C). Place the frittata on a baking sheet and cover it with foil. Bake for about 10-15 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for 30-45 seconds.
Make-Ahead
To make ahead, prepare the frittata as directed in the recipe, then let it cool to room temperature. Cover the frittata tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months. To reheat a refrigerated frittata, follow the instructions above. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it as directed. Making Zucchini.
How to Freeze
Zucchini Frittata can be frozen for up to 2 months, making it a great meal prep option or way to use excess zucchini. To freeze the frittata, let it cool to room temperature, then cut it into portions or wedges. Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or freezer bag. Then store it in the freezer.
To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it in the oven or microwave as directed in the recipe. Note that frozen and reheated frittata may have a slightly different texture than freshly made frittata, but it will still be delicious and satisfying.
Tips for Making The Best Zucchini Frittata
- Use a non-stick skillet: A non-stick skillet will help prevent the frittata from sticking to the bottom of the pan and make it easier to flip and slide out of the skillet once cooked.
- Don't overcook the vegetables: Sauté them until they are tender and slightly browned but not mushy. This will give the frittata a nice texture and prevent it from becoming too watery.
- Whisk the eggs well: Whisking the eggs well will help incorporate air into the mixture and create a light and fluffy frittata.
- Use good-quality cheese: Use good-quality cheese such as Colby jack cheese, which will melt well and add flavor to the frittata.
- Let it rest: Let the frittata rest for a few minutes before slicing and serving. This will allow the eggs to set and make it easier to slice.
- Customize the recipe: Use your favorite vegetables, herbs, and spices to customize the recipe. Add cooked meat or seafood to make it a heartier dish.
- Undercook slightly: If you plan to reheat the frittata later, it's best to undercook it slightly to prevent it from becoming too dry when reheated.
FAQ
Can I make Zucchini Frittata without an oven-safe skillet?
You can make Zucchini Frittata without an oven-safe skillet by cooking the vegetables on the stovetop and then transferring them to a baking dish. Pour the egg mixture over the vegetables in the baking dish, and bake in the oven as directed.
Can I use frozen zucchini in Zucchini Frittata?
You can use frozen zucchini in Zucchini Frittata, but it's important to thaw and drain the zucchini well before using it. Frozen zucchini can release much water when cooked, making the frittata watery and less flavorful.
Is Zucchini Frittata a healthy meal?
Zucchini Frittata is a healthy meal with protein, fiber, vitamins, and minerals. It's also low in carbohydrates and can be customized to suit various dietary needs and preferences.
Can I use different types of cheese in Zucchini Frittata?
Yes, you can use different types of cheese in Zucchini Frittata, such as cheddar, feta, goat cheese, or mozzarella. Choose a cheese that melts well and complements the flavors of the other ingredients in the frittata.
How can I prevent my frittata from sticking to the pan?
To prevent your frittata from sticking to the pan, use a non-stick skillet and coat the pan with oil or cooking spray before adding the vegetables and eggs. Also, avoid stirring the eggs too much while they cook, as this can cause them to stick to the bottom of the pan.
Related Recipes:
- Spinach frittata
- Creamed Spinach
- Spinach Frittata with a Cornmeal
- Spinach and Artichoke Dip
- Spinach and Eggs Muffins
- Zucchini Bread
Recipe
Easy Zucchini Frittata
Ingredients
- 1 (12 oz) large zucchini or 2 small
- 3 tablespoons extra virgin olive oil
- 1 large red onions , chopped
- 3 tablespoons smoked sun-dried tomatoes
- 1 teaspoon kosher salt , divided
- 15 large eggs
- ¼ cup heavy cream or whole milk
- ½ teaspoon ground cayenne pepper , ground black pepper, or red pepper flakes
- 8 ounces Cheddar cheese , grated
- ½ bunch basil or cilantro , chopped
Instructions
- Preheat the oven to 450 °F, and set an oven rack in the middle position. Using a food processor or box grater, grate the zucchini. Set aside.
- Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the zucchini and sun-dried tomatoes. Cook until tender and liquid somewhat evaporates, about 2 -4 minutes.
- In a large bowl, whisk together the eggs, heavy cream, salt, garlic powder, and cayenne pepper. Add the cooked zucchini mixture, cheeses, and basil to the egg mixture and stir to combine.
- Pour the mixture back into the same skillet, make sure all the ingredients are evenly distributed across the bottom of the skillet. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
- Once set, remove from the oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into Zucchini Frittata wedges with a long serrated knife. Enjoy our Zucchini Frittata.
Notes
- To store: Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Store the frittata in an airtight container to prevent it from drying out or absorbing any odors from other foods in the fridge.
- To reheat: Preheat the oven to 350°F (175°C). Place the frittata on a baking sheet and cover with foil. Bake for about 10-15 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for about 30-45 seconds.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.