If you’re looking for a simple yet delicious way to brighten up breakfast, brunch, or even a light dinner, the Zucchini & Cheddar Frittata Recipe is an absolute winner. This dish combines tender zucchini and sharp cheddar cheese with fluffy, creamy eggs to create something that feels both comforting and fresh. It’s a fantastic way to use up garden-fresh zucchini or just add a bit of green to your morning plate. Plus, you’ll love how easy it is to prepare but how rich and satisfying it tastes. Trust me, once you try this frittata, it’ll become a treasured staple in your kitchen.
Ingredients You’ll Need
Let’s talk ingredients before you dive into the cooking. These components are straightforward but every single one pulls its weight to build layers of flavor and texture. From the crisp, watery zucchini to the velvety cream and sharp cheddar, you’re assembling the perfect team for a frittata that sings.
- Zucchini (1 pound, about 2 small zucchini): Provides a mild, fresh vegetable base with just the right moisture to keep the frittata tender.
- Unsalted butter (3 tablespoons): Adds richness and helps sauté the shallots and zucchini to golden perfection.
- Finely chopped shallots (â…“ cup, from 1-2 shallots): Bring a sweet and delicate onion flavor that melts beautifully into the mix.
- Salt and freshly ground black pepper: Essential for seasoning and balancing the flavors throughout.
- Large eggs (8): The heart of any frittata, eggs provide the structure and that lovely custardy texture once baked.
- Heavy cream (â…“ cup): Elevates the eggs to a creamy, silky consistency that makes every bite luxurious.
- Shredded Cheddar cheese (1¼ cups or 5 ounces): Sharp, melted cheddar is the star cheese that brings bold flavor and a wonderful gooey finish.
How to Make Zucchini & Cheddar Frittata Recipe
Step 1: Prepare the zucchini
Start by grating your zucchini using either a food processor or a trusty box grater—whichever is handiest. Once grated, it’s crucial to wring out as much moisture as you can using layers of paper towels. Removing excess water prevents a soggy frittata and keeps the texture just right. You might need to repeat this wringing a couple of times until the zucchini feels fairly dry.
Step 2: Sauté the shallots and zucchini
Heat a 10-inch cast iron or ovenproof nonstick skillet and melt the butter over medium heat. Toss in the finely chopped shallots and grated zucchini along with half a teaspoon of salt. Cook the mixture, stirring now and then until the zucchini softens and its moisture evaporates, about 7 to 8 minutes. This step intensifies the flavor and gets rid of unwanted water, making your frittata beautifully dense.
Step 3: Whisk eggs and cream
While your veggie mixture cooks, grab a medium bowl and whisk together the eggs, heavy cream, a healthy pinch of salt, and freshly ground black pepper. This creamy egg base is what will lift your frittata from simple to sublime, giving it that custardy texture we all crave.
Step 4: Combine and add cheese
Once the sautéed zucchini and shallots are ready, stir them into your egg mixture. Then fold in the shredded cheddar cheese evenly. The cheese not only adds flavor but also melts into pockets of gooey goodness throughout the dish—making every slice sumptuous.
Step 5: Bake to perfection
Pour the entire frittata mixture back into your skillet—you don’t even need to wash it first. Pop the pan into a preheated 325°F oven and let it bake for 25 to 30 minutes, or until the frittata is set but still moist in the center. Be careful removing the pan; immediately cover the handle with a dish towel or oven mitt because cast iron stays hot long after it’s out of the oven!
How to Serve Zucchini & Cheddar Frittata Recipe
Garnishes
A simple sprinkle of fresh herbs like chives, parsley, or even a little dill on top can elevate your frittata visually and add a punch of fresh flavor. Imagine each forkful brightened by a pop of green—so inviting!
Side Dishes
This frittata pairs wonderfully with crisp, fresh greens tossed lightly with vinaigrette or a bright, citrusy salad to cut through the richness. You might also serve it alongside buttery toasted bread or crispy roasted potatoes for a heartier meal.
Creative Ways to Present
Try cutting your frittata into individual wedges and serving it on colorful plates for a brunch spread. For a fun twist, add dollops of creamy avocado or a quick drizzle of hot sauce. It’s a versatile dish where your creativity can shine.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, they’ll keep well covered in the fridge for up to 3 days. The flavors even deepen after resting, making it an easy grab-and-go breakfast or snack.
Freezing
You can freeze the cooked Zucchini & Cheddar Frittata Recipe for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat gently for best results.
Reheating
To reheat, pop your slice in the microwave or warm it covered in a 300°F oven until heated through. This helps keep it moist and keeps the cheese melty without drying out the edges.
FAQs
Can I use other cheeses instead of Cheddar?
Absolutely! While Cheddar is classic here for its sharpness, you can try mozzarella for meltiness, feta for tang, or Gruyère for a nuttier flavor. Just choose cheeses that melt well for the best texture.
Do I have to use a cast iron skillet?
Nope! An ovenproof nonstick skillet works perfectly too. The key is using a pan that can go from stovetop to oven, so your frittata cooks evenly and develops a lovely crust.
Can I add other vegetables to this frittata?
Definitely. This recipe is a great base, so feel free to stir in diced bell peppers, mushrooms, or spinach. Just make sure to cook any extra vegetables before mixing them with the eggs to avoid excess moisture.
How do I know when the frittata is done?
The frittata is set when the edges pull away lightly from the pan and the center is firm but still a little tender when nudged. It should not jiggle much and will feel springy to the touch.
Is this recipe good for meal prep?
Yes! The Zucchini & Cheddar Frittata Recipe is great for meal prep because it stores well and can be reheated easily. It’s an excellent protein-packed option to keep you fueled throughout the week.
Final Thoughts
There’s something truly special about the Zucchini & Cheddar Frittata Recipe—its simplicity, comforting texture, and bright flavors make it a joy to cook and eat. Whether you’re feeding family or impressing friends, this dish brings warmth and satisfaction to any table. Give it a try and make it a new favorite in your kitchen repertoire. You won’t regret it!
Print
Zucchini & Cheddar Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Zucchini & Cheddar Frittata is a simple, delicious, and satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring tender sautéed zucchini and shallots combined with creamy eggs, rich cheddar cheese, and baked to a perfect set, it offers a wonderful blend of flavors and textures. Quick to prepare and freezer-friendly, this frittata makes an excellent make-ahead meal.
Ingredients
Vegetables
- 1 pound zucchini (about 2 small zucchini)
- â…“ cup finely chopped shallots, from 1-2 shallots
Dairy
- 3 tablespoons unsalted butter
- 8 large eggs
- â…“ cup heavy cream
- 1¼ cup (5 oz) shredded Cheddar cheese
Seasonings
- Salt and freshly ground black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F to ensure it is fully heated by the time the frittata mixture is ready for baking.
- Prepare the Zucchini: Grate the zucchini using a food processor or box grater. To remove excess moisture, place the grated zucchini on several layers of paper towels and wring it dry thoroughly. Repeat one to two times if needed to ensure the zucchini is not watery, as this helps to maintain the frittata’s texture.
- Sauté the Shallots and Zucchini: In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the finely chopped shallots and grated zucchini along with ½ teaspoon of salt. Cook, stirring occasionally, for 7 to 8 minutes until most of the moisture has evaporated and the zucchini is tender.
- Mix the Egg Mixture: While the vegetables cook, whisk together in a medium bowl the 8 large eggs, ⅓ cup heavy cream, a heaping ¼ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper until fully combined and slightly frothy.
- Combine Ingredients and Pour: Add the cooked zucchini mixture and shredded Cheddar cheese to the egg mixture. Stir until everything is evenly mixed. Pour this mixture back into the same skillet (no need to clean it) and gently spread it out evenly.
- Bake the Frittata: Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the frittata is set and cooked through. The center should be firm to the touch. When removing from the oven, be careful as the pan handle will be very hot; use a dish towel or oven mitt to handle it safely.
- Freezing and Reheating: If desired, allow the frittata to cool completely, then freeze it for up to 3 months. When ready to serve, thaw in the refrigerator for 24 hours before reheating in the microwave or in a 300°F oven covered with foil until warmed through.
Notes
- To prevent a watery frittata, be sure to thoroughly squeeze out moisture from the grated zucchini.
- Using a cast iron or ovenproof skillet ensures even cooking and easy transfer from stovetop to oven.
- You can substitute the Cheddar cheese with other flavorful cheeses like Swiss or Gruyère for variation.
- This frittata is freezer-friendly and reheats well, making it great for meal prepping.
- Handle the hot skillet carefully after baking to avoid burns.
