Zucchini Frittata

Zucchini frittata is a simple breakfast, brunch, or dinner recipe that takes just 5 ingredients and about 30 minutes to make.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 171kcal

Preheat oven to 350 F.
Shred zucchini, and place in a colander.
4 medium zucchini
Sprinkle with salt, and let zucchini sit for about 15 minutes.
Squeeze all of the moisture you can out of the zucchini.
Heat a large skillet (I use a 10.5 inch, 3.5 quart skillet) over medium-low heat.
Place zucchini in skillet, and let cook for about 1 minute.
In a large mixing bowl, whisk together eggs and milk until well-combined.
12 large eggs, 1/3 cup milk
Pour egg mixture over zucchini, and season with salt and pepper.
Sprinkle cheese over the top.
1 cup shredded sharp cheddar cheese
Place in oven, and bake for about 20-25 minutes.

Milk: Any milk, from skim milk to whole milk, will work. You can use plant-based milk if you would like to make this frittata dairy-free.

Cheese: I like to use sharp cheddar cheese, but you could use any flavor of cheese that you like.
Nutrition values are estimates.