Zucchini frittata is a simple skillet recipe made with tender zucchini, eggs, cheddar cheese, onion, and fresh parsley. It cooks until golden on both sides, giving you a light but satisfying meal for breakfast, lunch, or dinner.
Why You'll Love My Zucchini Frittata
- Made with simple ingredients you may already have at home.
- Perfect for breakfast, lunch, dinner, or meal prep.
- Golden on the outside and tender in the center.
- A great way to use fresh zucchini.
Growing up in Spain, dishes built around eggs and vegetables were always part of the table. They were practical, affordable, and a great way to turn simple ingredients into something satisfying. This recipe reminds me of that style of cooking. While it's called a zucchini frittata, the cooking method is closer to a Spanish tortilla, giving it a beautifully golden exterior and a tender center.
What I like most about this recipe is how versatile it is. A slice can be served warm straight from the skillet, packed into a lunchbox, or enjoyed cold from the fridge the next day. The zucchini becomes soft and sweet as it cooks, while the cheddar adds richness, and the parsley keeps everything tasting fresh. For another easy vegetable-based meal, my Sautéed Summer Squash with Red Kidney Beans is a great option when zucchini is in season.
Another reason I keep coming back to this recipe is that it doesn't require any complicated techniques. Once the vegetables are cooked, everything is mixed together and cooked slowly until golden. The result feels comforting without being heavy, making it perfect for busy weekdays, weekend brunches, or those evenings when you need dinner on the table without much planning. If you're looking for something to serve alongside it, Tomato Burrata Salad pairs beautifully, while a slice of crusty ciabatta helps round out the meal.
Key Ingredients in Zucchini Frittata
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Zucchini, Onion & Olive Oil: I use zucchini as the base of this recipe because it becomes tender and slightly sweet as it cooks. The onion adds extra flavor, while olive oil helps everything cook gently and evenly.
- Eggs & Milk: Eggs hold everything together and create the soft texture that makes a frittata so satisfying. A little milk helps keep the texture light.
- Cheddar Cheese: I like using cheddar because it melts beautifully and adds richness without overpowering the zucchini.
- Parsley & Seasonings: Fresh parsley brings freshness and color, while salt and black pepper help balance all the flavors.
How to Make Zucchini Frittata
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Vegetables: Heat the olive oil in a large non-stick skillet over medium heat. Cook the onion with the salt and black pepper until softened, then add the zucchini and cook until tender. Let cool slightly.
2. Prepare the Egg Mixture: Whisk the eggs, milk, remaining salt, and remaining black pepper in a large bowl.
3. Combine Everything: Add the cooked zucchini and onion mixture to the egg mixture, add in cheddar cheese and parsley, and stir until evenly combined.
4. Cook and Finish the Frittata: Heat the remaining olive oil in the skillet and pour in the mixture. Cook until golden underneath and mostly set on top. Carefully flip onto a plate, slide back into the skillet, and cook until golden and fully set. Let rest for a few minutes before slicing and serving.
Tips for the Best Zucchini Frittata
Drain Excess Liquid if Needed: If your zucchini releases a lot of moisture while cooking, let any excess liquid evaporate before mixing it with the eggs. This helps keep the texture firm and prevents the center from becoming soggy.
Grate Your Own Cheese: I prefer grating cheddar from a block rather than using pre-shredded cheese. It melts more smoothly and gives the frittata a better texture.
Serve at the Right Temperature: I like letting the frittata rest for about 5 minutes before slicing. This gives it time to set and makes cleaner slices.
Leftovers Taste Great Cold: One of my favorite things about this recipe is that the leftovers are just as good straight from the fridge, making them perfect for packed lunches or quick snacks.
Storage
Store leftover zucchini frittata in an airtight container in the refrigerator for up to 3 days. I like to enjoy it cold straight from the fridge or gently reheat individual slices in a skillet over low heat.
What to Serve With Zucchini Frittata
I like serving this zucchini frittata with roasted potatoes when I want something a little more substantial. For a lighter option, a cucumber salad or tomato salad works well alongside it. If I'm serving it for brunch, fresh fruit and a slice of toasted ciabatta or garlic bread make the meal feel complete without much extra effort.
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Recipe
Zucchini Frittata
Ingredients
- 4 tablespoon extra virgin olive oil - divided
- 1 large white onion - chopped
- 1½ teaspoon kosher salt - divided
- ½ teaspoon black pepper - divided
- 2 medium zucchini - thinly sliced
- 6 large eggs
- 50 ml whole milk
- 150 g shredded cheddar cheese
- 50 g fresh parsley - finely chopped
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large non-stick skillet over medium heat. Add 1 large chopped white onion, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add 2 thinly sliced zucchini and cook for 8-10 minutes, stirring occasionally, until tender. Remove from the heat and let cool slightly.
- In a large bowl, whisk together 6 large eggs, 3 tablespoons (50 ml) whole milk, the remaining ½ teaspoon kosher salt, and the remaining ¼ teaspoon black pepper. Stir in 1½ cups (150 g) shredded cheddar cheese and 1½ cups (50 g) finely chopped fresh parsley.
- Add the cooked onion and zucchini mixture to the bowl and stir until evenly combined.
- Heat the remaining 2 tablespoons extra-virgin olive oil in the skillet over medium-low heat. Pour in the egg mixture and spread it evenly.
- Cook for 8-10 minutes, or until the bottom is golden and the top is mostly set. Carefully place a large plate over the skillet and flip the frittata onto the plate.
- Slide the frittata back into the skillet, uncooked side down, and cook for another 5-8 minutes, or until fully set and golden.
- Transfer to a serving plate and let rest for 5 minutes before slicing and serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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