• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Genetic Chef

  • Recipes
  • About
  • Contact
  • SHOP
  • Navigation Menu: Social Icons

    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • SHOP
    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Breakfast

    THE MOST DELICIOUS ZUCCHINI FRITTATA

    Published: Aug 25, 2021 · Modified: Sep 13, 2023 by Natalie · This post may contain affiliate links · 2 Comments

    RECIPE PRINT PIN

    My Zucchini Frittata has a delicate texture of eggs and cream and is finished with a golden puffed top of savory melted cheeses. A versatile dish that makes a great breakfast, lunch, or dinner. This zucchini frittata is undeniably the best.

    A slice of zucchini frittata being lifted from skillet.Every year we have an abundance of zucchini and I’m grateful because I don't run out of options on how to use them. Sometimes we pick them small and sometimes we pick them big. The ones that were hidden and not found until they’re ginormous are the ones I use to make a few frittatas and these zucchini frittatas are DELICIOUS!

    I have a perfect foolproof technique that results in a soft cheesy texture and a beautifully golden top that's finished with melted mozzarella and Parmesan cheeses. Oh my!

    The trick is to place a rack on the upper third position of the oven which is the perfect position for the frittata to bake and later broil. The first rack position is too close to the broiler, but the second (which is the upper third position) is perfect. This method doesn’t brown the bottom too much and it's the perfect height for a quick minute (or less) broil to finish the dish. I don’t like pale egg dishes. I know some chefs think that no color on omelets, eggs, or frittatas is optimal, but I guess I have to politely disagree.

    Using the right pan is crucial. Because I use a dozen large eggs, a large 12” cast iron skillet works best. I have a beautifully seasoned pan which is perfect. Of course, you could use a heavy nonstick ovenproof skillet as well.

    What makes my zucchini frittata so good?

    • Thinly slicing the zucchini rather than grating does 3 things -

    The zucchini doesn’t turn into mush allowing to sauté rather than just add it in raw with the eggs.

    By sautéing, you’re creating flavor as the zucchini mixes and browns slightly with the onions.

    When slicing and biting into the slice of frittata you know what you’re eating. 

    • Using both olive oil and butter adds flavor.
    • Using a dozen large eggs serves a bunch or makes great leftovers.
    • Mozzarella cheese, although mild, melts beautifully and it’s used both with the eggs and on top when broiling.
    • Using grated Parmesan adds a touch of saltiness that enhances the flavor of the other ingredients.
    • Using heavy cream is a must for delivering a beautiful creamy rather than spongy texture. Trust me, you need heavy cream here.
    • Sautéing the onions with the zucchini for about 10 minutes softens and releases flavor. It also evaporates most of the water from the zucchini eliminating the step of squeezing water out prior to cooking.
    • Adding fresh minced garlic - well do I have to tell you what garlic does? It’s a good thing.
    • Baking the frittata in the oven rather than cooking it on the stovetop produces a perfectly cooked zucchini frittata.

    Sautéing zucchini in a skillet. Sautéed zucchini in a skillet with fresh minced garlic.

    Adding egg mixture to zucchini in a skillet. Adding cheese on a baked zucchini frittata.

    Melted cheese on top of a zucchini frittata. Baked zucchini frittata in a cast iron skillet.

    This makes a quick meal as it only takes about 10 minutes to soften and cook the zucchini and onions and about 20 minutes to bake. Add an additional minute for a quick broil and it’s done. The optimal temperature to serve this is after it’s allowed to cool for at least 30 minutes or so rather than straight from the oven. You won’t taste anything when it’s too hot or right out of the oven. It’s the perfect dish to make ahead and eaten at room temperature or cooled.

    After making this frittata, I texted my husband using the voice option and told him…

    “I just made the most incredibly delicious freaking awesome Zucchini Frittata!”

    With autocorrect it sent as…

    “I just made the most incredibly delicious freaking awesome Sue Keeney free tattas!”

    You can imagine his response.

    Make this for your family and I’m telling you it will be a hit. Perfect for brunches, parties, and gatherings.

    Slicing a wedge of zucchini fritter in a skillet.

    More great breakfast ideas:

    • French toast casserole
    • Simple crumb coffee cake
    • German pancakes
    • Eggs in purgatory

    More great KISS dishes - Keep It Short Simple:

    • Slow roasted salmon with lemon caper butter
    • Juicy grilled lemon herb chicken breasts
    • Roasted crispy salmon cakes
    • Roasted chicken leg quarters
    • Sticky teriyaki chicken wings
    • Simple roast chicken

    Life is too short for mediocre food.


    More Delicious Breakfast Recipes

    • Corn muffins on a cooling rack.
      THE BEST BAKERY STYLE CORN MUFFINS
    • A large clump of homemade granola on a baking sheet.
      EASY 5 INGREDIENT HOMEMADE GRANOLA
    • A slice of French toast casserole with maple syrup on a plate.
      INSANELY DELICIOUS FRENCH TOAST CASSEROLE
    • A serving of German pancakes on a white plate.
      BEAUTIFUL GERMAN PANCAKES / DUTCH BABY

    See More Breakfast →

    A slice of zucchini frittata being lifted from skillet.

    Zucchini Frittata

    PRINT PIN SAVESaved!
    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. This is best served warm, room temperature, or even cold. If you serve it straight from the oven and it's too hot, you won't taste anything.
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Author: Natalie Gregory

    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
    • 1 teaspoon kosher salt plus more when sauteeing zucchini
    • ½ teaspoon pepper (or to taste)
    • 1 ½ cups shredded mozzarella divided
    • ¼ cup grated Parmesan
    Prevent your screen from going dark

    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.
    • 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 some 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.
    • Meanwhile, 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.
    • 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. This needs to cool a bit in order for you to taste it. I serve it warm or room temperature. It's also delicious cold.
    • 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.

    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.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Delicious Recipes

    • A bowl of split pea soup with bacon and a fried egg on top.
      PERUVIAN SPLIT PEA SOUP WITH BACON AND EGG
    • A roasted chicken wing covered in teriyaki sauce.
      NO MARINATING TERIYAKI CHICKEN WINGS
    • A serving of apple crisp with a scoop of vanilla ice cream.
      SIMPLE OLD-FASHIONED APPLE CRISP
    • A white bowl filled with lemon herb pearl couscous with parsley sprigs surrounding bowl.
      SIMPLE LEMON HERB PEARL COUSCOUS

    See More Recipes →

    More Breakfast

    • Roasted breakfast potatoes on a baking sheet.
      SIMPLE ROASTED BREAKFAST POTATOES (ANYTIME)
    • A slice of ham and cheese breakfast casserole on a dish.
      EASY HAM AND CHEESE BREAKFAST CASSEROLE
    • A baked sour cream drop biscuit.
      30 MINUTE SOUR CREAM DROP BISCUITS
    • Banana muffins cooling on a rack.
      BIG BEAUTIFUL BANANA WALNUT STREUSEL MUFFINS

    NEVER MISS A RECIPE!

    Reader Interactions

    Comments

    1. Abby

      September 22, 2017 at 2:12 pm

      OH this sounds so good !! and I love all the info. you included too.... step by step pictures are always a great addition. I have everything on hand so making ASAP
      Thanks for sharing this

      Reply
      • Natalie

        September 22, 2017 at 3:45 pm

        Hey Abby! I hope you love it as much as we do. Thanks for visiting.

        Reply

    Leave a Comment Cancel reply

    Primary Sidebar

    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

    More about me →

    Categories

    AMAZON ASSOCIATES DISCLOSURE

    The Genetic Chef is an Amazon affiliate. If you click through to Amazon from my website, I get a small commission at no cost to you which helps me keep this site going. Thank you for your support!

    Visit My Shop!

    Product Recommendations

    Vitamix 5200 Blender

    Cuisinart 14-Cup Food Processor

    KitchenAid Stand Mixer

    Breville Smart Oven Pro

    Le Creuset 7-¼-Quart (Dutch) Oven

    Duralex Stackable 9-Piece Bowl Set

    Lodge 10.25 Inch Cast Iron Skillet

    Nordic Ware Baker's Half Sheet

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 TheGeneticChef

    Foodie Pro Theme