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.
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.
Regardless of their size, I use the zucchini to make my zucchini bread or to make a few zucchini 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 Romano 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 for the job. 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.
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.
TO THE TUNE OF HAKUNA MATATA - FROM THE LION KING
What a wonderful dish
Great anytime you wish
It so delicious
Topped with melted cheeses
It’s a problem free
Tasty food entree
Life is too short for mediocre food.
ZUCCHINII FRITTATAPRINT PIN SAVE
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds zucchini sliced thin See NOTES
- 1 medium/large sweet onion diced
- 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 Romano can also use Parmesan
- 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 and stir to evenly distribute the zucchini. 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.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.