A slice of zucchini frittata.
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Zucchini Frittata

This Zucchini Frittata is a versatile dish that makes a great breakfast, lunch, or dinner. Incredibly delicious and creamy in texture, this Zucchini Frittata is undeniably the best.
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Italian
Keyword frittata, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Natalie

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 pounds zucchini sliced thin*
  • 1 medium/large sweet onion chopped
  • 2 medium cloves garlic minced
  • 1 dozen large eggs
  • ½ cup heavy cream
  • 2 teaspoons kosher salt divided (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 ½ cups shredded mozzarella divided
  • ¼ cup grated Parmesan

Instructions

  • Preheat oven 350°.
  • Place a rack in the upper third of the oven. Do not place the rack closest to the broiler but one below.
  • In a large bowl, add eggs and start to break them up with a whisk. Add 1 teaspoon of the salt, pepper, cream, and 1 cup of cheese. Beat until combined. Set aside.
  • Heat oil and butter in a large 12” cast iron skillet or heavy nonstick oven proof skillet over medium high heat. A large nonstick saute pan also works.
  • Add the onions, zucchini, and salt. Cook, stirring occasionally until zucchini is softened and moisture in the pan has mostly evaporated- about 8 - 10 minutes.  You may have to lower the heat a bit if it gets too brown. Stir in garlic and cook until fragrant - about 1 minute.
  • Pour the egg mixture into the pan then remove from heat.
  • Bake for about 25 minutes until the top is just golden and set in the middle. Remove from the oven and sprinkle remaining cheeses over top.
  • Heat the broiler.
  • Place skillet on the upper third rack you set earlier. Broil for about 1 minute. The top should be lightly golden and the frittata puffed slightly. If not golden, broil for 30 seconds longer but keep an eye on it.
  • Remove from the oven and shake pan to loosen. Set on rack to cool and set.
  • IMPORTANT: Place an oven mitt or kitchen towel over the skillet handle after removing it from the oven. I’m telling you from experience, it’s easy to forget the handle is hot and burn your hand.
  • Serve straight from the pan. Cut into wedges and serve warm, room temperature, or cold.

Notes

*Scraping out the seeds is recommended if using a large zucchini. Simply slice the zucchini lengthwise and use a spoon to scrape out seeds.