If you’re looking for an easy, cheesy, and absolutely irresistible meal, you’ve just found it. This Zucchini and Cheddar Frittata is the perfect balance of light and hearty, packed with tender zucchini, melty cheddar, and a fluffy, golden texture that makes every bite a dream.
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Whether you’re whipping up a quick breakfast, a lazy weekend brunch, or even a last-minute dinner, this frittata has you covered. And trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
Versatile: This frittata works for any meal—breakfast, lunch, or dinner. Serve it with a side salad for a light lunch, or enjoy it on its own for a satisfying start to the day.
Budget-Friendly: Made with simple, affordable ingredients that you probably already have in your kitchen.
Quick and Easy: No complicated techniques here! Just mix, pour, and bake—ideal for beginners and busy cooks alike.
Customizable: Add in your favorite veggies, swap the cheese, or throw in some crispy bacon for an extra kick.
Crowd-Pleasing: Even picky eaters will love this cheesy, comforting frittata. It’s packed with flavor and sure to impress!
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Eggs: The foundation of any frittata, creating a fluffy and rich texture.
Zucchini: Adds a light, fresh flavor and keeps the frittata moist.
Cheddar Cheese: Sharp, melty, and oh-so-delicious—it brings a bold cheesy flavor.
Milk: Helps to create a creamy and smooth consistency.
Onion: Adds a bit of sweetness and depth of flavor.
Garlic: Enhances the savory goodness of the frittata.
Salt & Pepper: Simple seasonings that bring all the flavors together.
Olive Oil: Used for sautéing the veggies and preventing sticking.
Instructions
Preheat Your Oven
Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly golden top.
Sauté the Vegetables
In a pan over medium heat, warm the olive oil, then add the onion and garlic. Sauté until softened and fragrant. Stir in the zucchini and cook for a few minutes until slightly tender.
Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the cheddar cheese and the sautéed veggies.
Assemble the Frittata
Grease an oven-safe skillet or baking dish and pour in the egg mixture. Spread everything evenly so it bakes uniformly.
Bake to Perfection
Place the dish in the oven and bake for 20-25 minutes, or until the frittata is set in the center and the top is golden brown.
Cool and Serve
Let the frittata cool for a few minutes before slicing. Serve warm and enjoy!
How to Serve Zucchini and Cheddar Frittata
Fresh Salads: Pair with a crisp green salad dressed with a tangy vinaigrette.
Crusty Bread: Serve with warm, crusty bread or a slice of toast.
Creamy Accompaniments: Add a dollop of sour cream or Greek yogurt for extra richness.
Vegetable Sides: Roasted cherry tomatoes, asparagus, or bell peppers make great side dishes.
Additional Tips
Prep Ahead: Chop the zucchini and onion the night before to save time.
Spice It Up: Add red pepper flakes or smoked paprika for a bit of heat.
Make It Dairy-Free: Swap regular milk for almond or oat milk, and use dairy-free cheese.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for Later: This frittata freezes well! Just slice, wrap in plastic wrap, and freeze for up to a month.
FAQ Section
Q1: Can I use a different cheese?
A1: Absolutely! Try mozzarella, feta, or Parmesan for a different flavor.
Q2: Can I make this frittata ahead of time?
A2: Yes! Prepare it, let it cool, and store it in the fridge. Reheat in the oven before serving.
Q3: How do I store leftovers?
A3: Keep leftovers in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this frittata?
A4: Yes! Wrap slices in plastic wrap and freeze for up to a month. Reheat in the oven when ready to eat.
Q5: Can I add meat to this recipe?
A5: Definitely! Cooked bacon, ham, or sausage would be delicious additions.
Q6: What’s the best way to reheat this dish?
A6: Warm it in the oven at 350°F (175°C) for about 10 minutes or in the microwave in 30-second intervals.
Q7: Can I double the recipe?
A7: Yes! Use a larger baking dish and extend the baking time slightly.
Q8: Can I make this without an oven?
A8: Yes! Cook it in a stovetop pan over low heat with a lid on until the center is set.
Q9: Can I add more vegetables?
A9: Of course! Bell peppers, mushrooms, or spinach would be great additions.
Q10: Can I use egg whites instead of whole eggs?
A10: Yes, but the texture may be slightly different. Use about twice the amount of egg whites.
Final Thoughts
This Zucchini and Cheddar Frittata is one of those recipes you’ll find yourself making on repeat. It’s simple, delicious, and endlessly adaptable—perfect for busy mornings, quick lunches, or light dinners. Give it a try, and don’t be surprised if it becomes a new favorite in your kitchen!
Print
Zucchini and Cheddar Frittata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Zucchini & Cheddar Frittata is packed with shredded zucchini and sharp cheddar cheese, making it a flavorful and nutritious meal for brunch, dinner, or anytime in between. It’s easy to make, oven-baked, and perfect for meal prep!
Ingredients
- 1 lb zucchini (about 2 small)
- 3 tbsp unsalted butter
- 1/3 cup finely chopped shallots (from 1-2 shallots)
- 1/2 tsp salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 large eggs
- 1/3 cup heavy cream
- 1 1/4 cups (5 oz) shredded sharp cheddar cheese
Instructions
- Preheat oven to 325°F (163°C).
- Grate the zucchini using a food processor or box grater. Place the grated zucchini on several layers of paper towels and wring out excess moisture. Repeat 1-2 times if needed.
- Sauté the veggies: In a 10-inch ovenproof skillet, melt butter over medium heat. Add shallots, zucchini, and ½ tsp salt. Cook, stirring occasionally, until zucchini is tender and moisture evaporates (7-8 minutes).
- Prepare the egg mixture: In a bowl, whisk together eggs, heavy cream, ¼ tsp salt, and ¼ tsp black pepper.
- Combine & bake: Stir the cooked zucchini and shredded cheddar into the egg mixture. Pour the mixture back into the same skillet.
- Bake for 25-30 minutes, or until the frittata is set in the center.
- Serve warm and enjoy! Be cautious of the hot skillet handle when removing from the oven.
Notes
- For extra flavor, add fresh herbs like parsley or basil.
- Storage: Keep leftovers in the fridge for up to 3 days; reheat gently in the oven or microwave.
- Make it keto-friendly by swapping the heavy cream for full-fat coconut milk.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 320mg