If you’re looking for a fresh, flavorful, and easy breakfast idea, this Zucchini and Cheddar Frittata is about to become your new favorite. It’s light yet satisfying, perfectly cheesy, and packed with tender zucchini and sweet shallots. Whether you’re making brunch for friends or a quick make ahead breakfast, this frittata is an easy win.
What makes this recipe so good? It’s simple! The zucchini keeps things moist and healthy, the cheddar adds that irresistible sharp flavor, and the eggs bring it all together into a fluffy, golden bake. Plus, it’s naturally gluten free and freezer friendly; so you can enjoy a wholesome breakfast any day of the week.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 35 minutes from start to finish.
- Cheesy goodness: Every bite has that melty cheddar flavor.
- Healthy comfort food: Loaded with protein, veggies, and rich flavor without being heavy.
- Make-ahead friendly: Perfect for meal prep; just slice, store, and reheat.
Ingredients You’ll Need
Here’s everything that goes into this delicious frittata:
- 1 pound zucchini (about 2 small zucchini)
- 3 tablespoons unsalted butter
- ⅓ cup finely chopped shallots (from 1–2 shallots)
- Salt and freshly ground black pepper
- 8 large eggs
- ⅓ cup heavy cream
- 1¼ cups shredded Cheddar cheese (about 5 oz)
How to Make Zucchini and Cheddar Frittata
1Preheat the oven: Set your oven to 325°F (165°C) to get it ready while you prep the ingredients.
2Grate and drain the zucchini: Use a food processor or box grater to grate the zucchini. Place it on paper towels and squeeze out as much moisture as possible; this keeps your frittata from turning soggy.
3Cook the veggies: In a 10 inch cast iron or oven safe nonstick skillet, melt butter over medium heat. Add the shallots, zucchini, and ½ teaspoon salt. Cook for about 7–8 minutes, stirring occasionally, until the zucchini is tender and any liquid has evaporated.
4Mix the eggs: In a medium bowl, whisk together eggs, heavy cream, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Stir in the cooked zucchini mixture and shredded cheddar cheese.
5Bake the frittata: Pour the mixture back into the skillet (no need to wash it). Transfer to the oven and bake for 25–30 minutes, or until the frittata is set in the center and lightly golden on top.
6Serve and enjoy: Carefully remove from the oven; remember to cover the hot handle with an oven mitt! Slice into wedges and serve warm or at room temperature. It’s delicious with a simple side salad or a slice of toast.
Freezer Friendly Tip
You can freeze your cooked frittata for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and reheat it in the oven at 300°F, covered with foil, until warmed through.
Serving Ideas
- Add a drizzle of hot sauce or sour cream for extra flavor.
- Serve it with mixed greens for a balanced brunch.
- Pair it with fresh fruit and coffee for a cozy weekend breakfast.
Recipe Tips
- Wring out the zucchini really well; this is the key to a fluffy frittata.
- Sharp or aged cheddar adds the best flavor.
- You can easily swap in other veggies like spinach, mushrooms, or bell peppers if you want to mix it up.
Final Thoughts
This Zucchini and Cheddar Frittata is the perfect combination of simple, wholesome, and delicious. It’s great hot out of the oven or enjoyed cold the next day. Whether you’re cooking for your family or meal prepping for the week, this recipe is one you’ll make again and again.
Zucchini and Cheddar Frittata
Ingredients
- 1 pound zucchini about 2 small zucchini
- 3 tablespoons unsalted butter
- ⅓ cup finely chopped shallots from 1–2 shallots
- Salt and freshly ground black pepper
- 8 large eggs
- ⅓ cup heavy cream
- 1¼ cups shredded Cheddar cheese about 5 oz
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C).
- Grate and dry the zucchini: Using a food processor or box grater, grate the zucchini. Place it on a few layers of paper towels and wring out as much moisture as possible. Repeat if needed to remove excess water.
- Cook the vegetables: In a 10 inch cast iron or oven-safe nonstick skillet, melt the butter over medium heat. Add the shallots, zucchini, and ½ teaspoon of salt. Cook, stirring occasionally, until the moisture evaporates and the zucchini is tender; about 7–8 minutes.
- Whisk the egg mixture: In a medium bowl, whisk together the eggs, heavy cream, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Combine and bake: Stir the cooked zucchini and shredded cheddar cheese into the egg mixture. Pour the mixture into the skillet (no need to wash it) and place in the oven. Bake for 25–30 minutes, or until set in the center and lightly golden on top.
- Serve: Carefully remove from the oven, covering the handle with a towel or oven mitt. Slice into wedges and serve warm or at room temperature.
Notes
- To freeze: Let the frittata cool completely, then wrap tightly and freeze for up to 3 months.
- To reheat: Thaw in the refrigerator overnight, then reheat covered with foil in a 300°F oven until warmed through.
- Serve with a side salad or fresh fruit.
- Add hot sauce or sour cream for extra flavor.
- Enjoy warm for brunch or cold for meal prep!
- Be sure to squeeze out as much water from the zucchini as possible to prevent sogginess.
- You can substitute cheddar with other cheeses like Gruyère or mozzarella.
- Add extra veggies such as mushrooms, bell peppers, or spinach if desired.
