I tried a variation of this recipe for my daughter’s friends and they all loved it but I was a little disappointed by the way it dropped once it was out of the oven. Such a lite dish and a means of using up zucchini. Yes, all Jenn’s recipes are top notch. Best frittata I’ve ever made and I’ve made hundreds over the years. The zucchini frittata recipe is delicious. Potato Frittata with Zucchini and Spinach. Made this as written for the most part with some minor substitutions and additions below, and my roommate loved it! 8 ounces in a measuring cup refers to volume. https://www.foodnetwork.com/.../zucchini-frittata-recipe-1914422 I made it for some overnight guests who are vegetarian and it was huge hit. I have added in sautéed fresh mushrooms. I might add some fresh herbs, maybe basil next time. Yes, cooking time may be a bit different so just keep an eye on it. Hi Heather, the frittata should bake at 325 degrees. Stack the slices on serving plates and serve with the rocket as a garnish on the side. What temperature do recommend baking this frittata at? dash of hot pepper sauce or cayenne pepper. Depending on how much water is in the zucchini, you may need to repeat this step. Thanks for the great adaptable recipe! Bonnie, you could use skim milk here. 4 tbsp. Are you really using cheddar cheese? The eggs were perfect instead of rubbery and burnt the way frittatas made on the stovetop come out. Excellent recipe – comes together quickly and with a salad, the perfect summer meal. I mixed up some goat’s milk cheddar with some reggiano for the cheese component and it worked out nicely for me. My 2.5 year old enjoyed too. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper. . Zucchini Herb Frittata is a vegetarian frittata with zucchini, onion, fresh herbs and parmesan cheese. Hi Marina, haven’t tried them this way, but I think you could do that. I am also making your crab cakes tonight with your chickpea, corn and red pepper salad, and thai cucumber salad with peanuts! Followed the recipe exactly and I would not change a thing! If so, should I reduce the oven temperature? There are three secrets to success: squeeze as much water as possible out of the zucchini; add heavy cream and lots of cheese to the egg mixture; and bake the frittata in a low-temperature oven, instead of the traditional stovetop-to-broiler method, so the eggs cook gently into a custard without scrambling. To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Thank you. Thank you! The taste couldn’t be better. Do you think this can be made in a cast iron skillet? Zucchini Herb Frittata is a good combination for the summer months when gardens are overflowing with zucchini! I’m a big fan of your recipes and site and was looking for a frittata recipe. This frittata is wonderful. Hope you enjoy! WE can use extra zucchii this way. Thank you! Could you use half and half instead of cream? Hi Maria, I’d go with the yellow onions; they’ll work just fine! Served for dinner this evening and we all agreed it was the creamiest fritatta we have eaten. I have lots of zucchini and volunteers are coming in to make food to freeze for our school’s Breakfast Program. My cooking time was closer to 35 minutes but that’s likely due to a difference in pan size. I love it cold too. Add onion and cook until golden and translucent. This was amazing! I love how you also give the option of changing between metric and cup measurements, as well as the calorie count, which I need, unfortunately, how sad, lol. Do I need to peel the zucchini or just grate the whole thing? It works the same way as Crustless Quiche to make ahead and freeze. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes. Pour egg mixture over zucchini, and season with salt and pepper. I cut back a little on the heavy cream and cheese, trying to keep the calories down (used 40ml heavy cream and 3/4 cup of cheese) and didn’t feel like it was lacking. I LOVE IT! To freeze before cooking: Mix the ingredients together and freeze them in a plastic bag, removing excess air before sealing it. Another minute or two in the oven would have firmed it up. The frittata flavor was wonderful! https://www.onceuponachef.com/recipes/zucchini-and-cheddar-frittata.html Keep the easy recipes coming! Hope you enjoy! Add onion; cook on low heat until translucent. I think ham would work nicely here. Sure, Pam, that should work. This recipe changed his mind and he’s already asking when I’ll make it again! Another fantastic recipe! Could these be cooked in muffin tins to make individual portions? The fresh vegetables add a delightful texture and flavor which compliments the cheesy egg mixture. 2 tablespoons olive oil (divided) 1/2 teaspoon fine sea salt. I LOVE this frittata and so does my family (especially my 3 year old)! I added both shallots and purple green onion bulbs (from our CSA produce box) and used medium yellow cheddar. This version is truly tender and delicious. I don’t have any other frittata recipes, but I have a number of quiches and stratas that may appeal to you. Mine took a little longer to bake, but easy enough to tell if it is done. You can find them here. How much fresh spinach do you think would work in this recipe? Then spread the eggs really flat in the pan, top with a little cheese, and broil for just a couple minutes. I want to cook this food for my son and he is 18 months old. It’s delicious and satisfying. Hi Janet, all frittatas and quiches puff up while in the oven and deflate a little once they cool, so it doesn’t sound like you did anything wrong! The ingredients we need for our Zucchini Frittata are: zucchini (shredded) eggs (free range) parmesan cheese; cheese (mozzarella is a good option) cream; dried onion; garlic Powder; salt and pepper; It will blow your mind how easy zucchini frittata can be and also how good it tastes at the same time! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. 1 clove garlic. Place the grated zucchini on top of several layers of paper towels and wring dry. Carefully turn the tortilla out onto a chopping board and cut into slices. We’ve had it for breakfast, lunch and sometimes even dinner! I’m a Realtor, Jenn & after I came home with a possible Buyer at my Open, I felt so inspired I decided to make your Frittata that I’d been saving. Would you recommend mixing it all up with the egg mix and then pouring into pan? I have scallions and yellow onions – which would make the best substitute? This frittata was fantastic! Could I double this and use a 12″ skillet? And so easy to put together. I usually make this in a large skillet or pie pan, but i’ve also baked minis in muffin tins. It took me a while to make sure that all the water was out (I used a cheese cloth to assist) and therefore prep time doubled. Add the shredded zucchini and summer squash and sauté an additional 2-3 minutes or until slightly soft. Just made it. Hope you enjoy! 1/2 tsp freshly ground black pepper. Best frittata ever! Thanks so much! Using a food processor or box grater, grate the zucchini. Could these be made in a muffin tin for a quick and easy breakfast during week? The frittata just won’t taste as creamy. Hi Ashley, Yes I’d cook the broccoli first, but make sure it is dry before adding it. I almost always use white cheddar, but I only had the light orange kind. Thank you for another awesome recipe. So good! Hope you enjoy! Add the shredded zucchini and the chopped red pepper. Drizzle 1 tablespoon olive oil into a 9" or 10" cast iron skillet, and heat the skillet on the stovetop until the oil is very hot. Would it be best to steam the broccoli first before baking the frittata? Should have done the math ahead of time and I would have realized my pan had an area 1.56 times a 10 inch. The humble frittata provides an easy way to transform fresh vegetables and flavorful herbs into a quick and satisfying meal. Zucchini & Ham Frittata. I’m doing Weight watchers and wondered if you can substitute skim milk for the cream? Add zucchini, (I only used 1 zucchini) salt and pepper. I didn’t have shallots so just used onions. It came out a bit soft in the middle but we liked that, kind of like an omelette should be. (I used a small saucepan.). I almost never leave reviews; I do however often read them and find them super helpful. Thanks for the recipe and the technique. I added Canadian bacon and my family loved it. Sure Lainey, olive oil should work here. I don’t believe this changes much of anything. Also, I had fresh basil on hand and found that shredding and scattering it over the frittata just before serving made the dish even better. Log in and save your favorite recipes in your own cookbook. Way too salty. So happy to have found this site and can’t wait to explore more. I also used peppers, sweet potato, tomatoes, and peas (not very common but still delicious). 1/2 tsp crumbled dried basil. Could this be baked in muffin tins, frozen and reheated? I made this Frittata today for lunch, as we were having friends round. Cooking tonight…. Thank you. 2 TBSP milk. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Veggies: A zucchini frittata is quite popular and since I love zucchini it’s of course part of my recipe. I would probably just omit the cream — it will still be delicious, just not as creamy. In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper. I’m thinking this strata could be made with fresh spinach too. There were no small zucchinis left to buy, so I bought a large zucchini. Get new recipes each week + free 5 email series. Serves 4. I love that you have a “metric” conversion button. Especially since this might be too thin a layer in my large pan. Will now change my technique! I’m new to cooking so this would be helpful! 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