Name: Zucchini & Cheddar Frittata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Eggs: 8 large eggs Milk: 1/4 cup Cheddar Cheese: 1 cup shredded sharp cheddar cheese Zucchini: 1 medium (grated and excess moisture removed) Onion: 1/2 small (finely chopped) Olive Oil: 1 tablespoon Garlic Powder: 1/4 teaspoon Salt: 1/4 teaspoon Black Pepper: 1/4 teaspoon Fresh Herbs: for garnish (optional)

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If you’re searching for a bite of pure morning joy, the Zucchini & Cheddar Frittata is your new best friend! This quick-to-prep, flavor-packed dish stars tender zucchini, sharp cheddar, and a custardy egg base that bakes up golden and fluffy every time. It’s a genius way to sneak extra veggies into breakfast, brunch, or a light lunch, all with a handful of pantry staples. Whether you serve it sizzling from the oven or chilled for an easy meal on the go, Zucchini & Cheddar Frittata brings bright color, wholesome protein, and downright deliciousness to your table in just 30 minutes.

Zucchini & Cheddar Frittata Recipe - Recipe Image

Ingredients You’ll Need

One of the biggest charms of Zucchini & Cheddar Frittata is its simplicity—every ingredient matters! This is the kind of recipe where each addition brings delightful flavor, a pop of color, or the perfect texture, all balancing together in one gorgeous slice.

Eggs: The heart of the frittata, creating that rich, creamy texture we all crave. Go for fresh, large eggs for optimal lift!
Milk: A splash transforms your eggs into a tender, custardy base. Whole or 2% milk both work beautifully.
Sharp Cheddar Cheese: Bold, tangy cheddar provides melty pockets of flavor in every bite. Shred it yourself for best results.
Zucchini: Grated and squeezed dry, zucchini adds tenderness and gentle green speckles throughout—plus a sneaky veggie boost!
Onion: A bit of finely chopped onion brings sweet, savory depth after a quick sauté. Yellow or white works in a pinch.
Olive Oil: Just a tablespoon for sautéing vegetables, giving rich flavor and that unmistakable golden finish to the bottom crust.
Garlic Powder: A quick, fuss-free way to infuse subtle garlicky warmth throughout the frittata.
Salt: Essential for rounding out flavors and making everything sing.
Black Pepper: Adds a gentle heat and enhances every other ingredient without overpowering them.
Fresh Herbs (optional): Sprinkle chopped chives, parsley, or basil over the top just before serving for a bright, aromatic finish.

How to Make Zucchini & Cheddar Frittata

Step 1: Preheat and Prep

First things first: set yourself up for success by turning your oven to 375°F (190°C). While that’s heating, gather, measure, and prep your ingredients. Grate the zucchini and squeeze it dry with a clean towel (you’ll be amazed how much water comes out!), and finely chop the onion so it melts into the eggs later.

Step 2: Whisk Eggs and Build the Base

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and lightly foamy. Stir in the shredded cheddar so it’s ready to melt evenly into every slice of your Zucchini & Cheddar Frittata.

Step 3: Sauté the Veggies

Place an oven-safe skillet (cast iron is my go-to!) on medium heat, add the olive oil, and toss in the finely chopped onion. Sauté for a few minutes, stirring, until the onion softens and turns a little translucent. Add your squeezed zucchini, and cook just until it’s wilted and most of the moisture has evaporated—usually just another 2-3 minutes. This keeps your frittata light and never soggy.

Step 4: Combine and Set the Edges

Spread the sautéed vegetables in an even layer in the skillet. Pour the egg and cheddar mixture gently over the top, taking care to distribute the cheese evenly. Let it cook undisturbed on the stovetop for 2-3 minutes, just until the very edges begin to firm up. This helps set the bottom so the Zucchini & Cheddar Frittata has a lovely, golden crust.

Step 5: Bake Until Golden

Carefully transfer your skillet to the oven and bake for about 12–15 minutes. You’ll know it’s done when the center is firm to the touch and the top is just starting to turn golden. Resist the urge to overbake—it should stay soft and moist inside! Let your creation cool for a few minutes before slicing.

How to Serve Zucchini & Cheddar Frittata

Garnishes

A finishing touch of chopped fresh herbs is pure magic sprinkled over a wedges of Zucchini & Cheddar Frittata. Chives add a mild oniony zing, parsley brings freshness, and basil brightens every forkful. A few extra shreds of cheddar or a crack of black pepper can make things even more tempting.

Side Dishes

Keep it simple with a crisp green salad, or serve your frittata alongside fresh fruit and sourdough toast for a brunch feast. Roasted potatoes, marinated tomatoes, or a dollop of Greek yogurt also pair brilliantly, balancing the savory richness of Zucchini & Cheddar Frittata.

Creative Ways to Present

Why not cut it into bite-size cubes for breakfast-on-the-go, or tuck generous slices into crusty ciabatta for a frittata sandwich? Zucchini & Cheddar Frittata is just as happy at a weekday breakfast as it is on a picnic or packed in lunchboxes for a midday protein boost.

Make Ahead and Storage

Storing Leftovers

Place any leftover Zucchini & Cheddar Frittata in an airtight container and pop it in the refrigerator. It’ll stay fresh and tasty for up to four days, making it ideal for meal prepping your breakfast or lunch.

Freezing

Frittata freezes well! Cut your cooled Zucchini & Cheddar Frittata into individual slices, wrap each tightly in plastic wrap, and store in a freezer bag or container. For best flavor and texture, enjoy within two months.

Reheating

To reheat, simply unwrap a slice and microwave on medium power for about a minute, or warm gently in a 325°F oven. The frittata stays fluffy and moist—just avoid overcooking, so it doesn’t dry out.

FAQs

Can I use other cheeses instead of cheddar?

Absolutely! While sharp cheddar gives that irresistible tang, you can swap in Monterey Jack, Swiss, feta, or even a mix. Each lends its own unique, delicious character to the Zucchini & Cheddar Frittata.

What’s the best way to get the moisture out of zucchini?

After grating, gather the zucchini in a clean kitchen towel and squeeze over the sink until most of the liquid comes out. This keeps your frittata from turning watery and lets the eggs set perfectly.

Can I add other vegetables?

Definitely! Feel free to toss in chopped spinach, diced bell peppers, or halved cherry tomatoes. Just make sure any extra veg is cooked and drained of excess moisture before mixing in.

Is the Zucchini & Cheddar Frittata gluten-free?

Yes! This recipe contains no wheat or gluten-containing ingredients, making it perfect for anyone following a gluten-free diet—just double-check your cheese if you’re extra sensitive.

Can I serve this frittata at room temperature?

You sure can. In fact, Zucchini & Cheddar Frittata is delicious both warm and at room temp, making it an ideal make-ahead dish for gatherings, brunches, or impromptu picnics.

Final Thoughts

If you’ve never made a frittata at home, or if you’re simply looking for a bright new twist on eggs, the Zucchini & Cheddar Frittata is your next must-try. It’s fast, satisfying, and sneaks in extra veggies without sacrificing comfort. Give it a whirl—you just might find it becomes your most-requested brunch dish.

Zucchini & Cheddar Frittata Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings
Diet: Gluten-Free, Vegetarian

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Description

This Zucchini & Cheddar Frittata is a delicious and healthy dish perfect for breakfast, brunch, or a light lunch. Packed with flavor from sharp cheddar cheese and fresh zucchini, this baked frittata is easy to make and customizable with your favorite veggies.

Ingredients

Eggs:

8 large eggs

Milk:

1/4 cup

Cheddar Cheese:

1 cup shredded sharp cheddar cheese

Zucchini:

1 medium (grated and excess moisture removed)

Onion:

1/2 small (finely chopped)

Olive Oil:

1 tablespoon

Garlic Powder:

1/4 teaspoon

Salt:

1/4 teaspoon

Black Pepper:

1/4 teaspoon

Fresh Herbs:

for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the egg mixture: Whisk together eggs, milk, salt, pepper, and garlic powder. Stir in cheddar cheese.
Cook the vegetables: Heat olive oil in a skillet, cook onion until softened, then add zucchini and cook until moisture is mostly cooked off.
Add egg mixture: Spread cooked vegetables in the skillet, pour egg mixture over the top, and cook on stovetop until edges set.
Bake: Transfer skillet to the oven and bake for 12–15 minutes until the center is set.
Serve: Let cool slightly, slice, and garnish with fresh herbs if desired.