This Zucchini Frittata Recipe screams summer and makes the perfect dish to bring to a picnic, brunch or summer get together. Eggs are mixed together with fresh zucchini, bell peppers, onion, cheese and fresh herbs to create the most delicious frittata. Your guests will love this light, filling egg dish!
I need to whip up a quick dish fit to feed a crowd… For the Love of Eggs! This Zucchini Frittata is easy to make and full of flavor.
The Ohio Poultry Association and I are excited to be celebrating International Picnic Day with this Zucchini Frittata Recipe. I don’t know about you but I love a summer picnic filled with pasta salads, frittatas, finger foods and watermelon.
And the nice thing about egg dishes is they aren’t just for breakfast and baking – they’re versatile enough to enjoy at any mealtime, and a compact, natural source of vitamins and minerals. This frittata uses 12 eggs so it is packed with protein to keep your guests feeling satisfied.
We love making egg dishes like this Zucchini Frittata Recipe for picnics in the summer, backyard BBQs and parties.
Not only is it easy to make but you can use fresh markers market or garden vegetables and herbs to pair with the eggs.
If you like frittatas you should also check out my Moroccan Frittata, Mediterranean Vegetable Frittata and my Sun-dried Tomato Goat Cheese Frittata.
Why You Will Love This Zucchini Frittata
- Easy to Make I love frittatas because they are easy to make. All it takes is some chopping, whisking and baking and you have the perfect dish for a crowd in under 30 minutes.
- Protein Packed: This dish uses 12 eggs which means it is packed with protein. This makes a great dish to eat for lunches and dinners or serve at a brunch!
- Perfect for a Crowd: A frittata is a nice option for a crowd in the summer at a picnic or backyard BBQ. Your guests will love pairing their frittata with other pasta salads, fruit salads and sandwiches.
Recipe Ingredients You’ll Need
- Eggs: This recipe uses 12 large eggs to make the frittata.
- Whole Milk: The whole milk helps to create softer and creamier eggs. You can use whatever milk you have on hand but cream or whole milk works best.
- Vegetables: I used sweet onion, red bell pepper and thinly sliced zucchini in this recipe. I like to make sure the zucchini is sliced thinly enough so it cooks quickly and evenly.
- Cheese: This frittata uses a mixture of sharp cheddar cheese and mozzarella cheese. I like the mixture of the two with the eggs but you can use whatever cheese you have on hand.
- Fresh Basil: You can skip the fresh basil if you don’t have it on hand or use dried but I like the extra flavor it adds to the dish.
- Spices: The combination of the oregano and the hint of spice from the crushed red pepper works nicely in this egg dish.
Please see the recipe card below for exact ingredient amounts and instructions.
Ways to Modify This Zucchini Frittata
- Vegetables: You can swap out the vegetables or add additional vegetables. I love adding cherry tomatoes, bell peppers, carrots, green onions or broccoli.
- Cheese: A variety of cheese works great in this frittata like feta cheese, goat cheese, pepper jack or gouda.
- Greens: I like adding spinach to this frittata but you could swap that for arugula, kale or swiss chard too!
- Spices: Spices add so much flavor to this egg dish. Some that I like are za’atar, Italian seasoning, smoked paprika or Greek seasoning.
- Fresh Herbs: Fresh herbs are always a nice addition. Some other herbs you could try are fresh parsley, dill, oregano or thyme.
- Other Ingredients: A few other ingredients that would be a nice addition are roasted red peppers, sun-dried tomatoes, artichokes, olives, protein like ham or bacon also work nicely.
How to Make a Zucchini Frittata
Step 1: Mix Eggs with Milk: Preheat the oven to 350 degrees F. Crack the eggs into a large mixing bowl. Add the 3 tbsps. whole milk and whisk until the egg yolks and whites are blended.
Step 2: Add Cheese: Stir in 1/2 cup of sharp cheddar cheese and 1/4 cup of the mozzarella cheese until combined. Set aside.
Step 3: Sauté Vegetables: Heat the olive oil in a 12″ non-stick skillet or cast-iron skillet. Add the sweet onion, bell pepper, the thinly sliced zucchini, oregano, crushed red pepper, salt and pepper and cook until soft, stirring occasionally.
Step 4: Whisk Eggs: Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
Step 5: Sprinkle Cheese on Frittata: Sprinkle the remaining 1/2 cup sharp cheddar cheese and the other 1/4 cup of mozzarella cheese on the frittata.
Step 6: Bake in Oven: Bake in the oven for 30 minutes or until the eggs start to puff up and appear set and the edges are just browning.
Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley or chives.
Storage Tips
Store the leftover frittata in an airtight container for up to 4 days. I like to portion it out into container to store it.
To reheat you can microwave, the oven at a low temperature or you can slowly heat on the stove in a skillet.
Recipe FAQ
I suggest a well-seasoned cast iron skillet or any oven-safe, non-stick skillet works great. Make sure it’s 8 to 12 inches depending on how many eggs you’re using.
The frittata should be golden, puffed a bit and set in the venter. If you move the pan slightly, the middle shouldn’t wobble. You also can insert a knife and it should come out clean.
Yes you can! Cut it into portions and wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave straight from frozen or thaw overnight.
More Egg Recipes
Zucchini Frittata Recipe
Ingredients
- 12 eggs, whisked just until the egg yolks and whites are blended
- 3 tablespoons whole milk {or cream}
- 2 tablespoons olive oil
- 1/4 cup sweet onion, diced
- 1/2 cup red bell pepper, seeds removed, diced
- 2 small zucchinis, thinly sliced
- 1 cup sharp cheddar cheese, shredded, divided
- 1/2 cup of mozzarella cheese, shredded, divided
- 1/4 cup fresh basil, chopped
- 1 teaspoon oregano
- 1/4 tteaspoon crushed red pepper flakes, optional.
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Crack the eggs into a large mixing bowl. Add the 3 tbsps. whole milk and whisk until the egg yolks and whites are blended.
- Stir in 1/2 cup of sharp cheddar cheese and 1/4 cup of the mozzarella cheese until combined. Set aside.
- Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the sweet onion, bell pepper, the thinly sliced zucchini, oregano, crushed red pepper, salt and pepper and cook until soft, stirring occasionally.
- Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
- Sprinkle the remaining 1/2 cup sharp cheddar cheese and the other 1/4 cup of mozzarella cheese on the frittata.
- Bake in the oven for 30 minutes or until the eggs start to puff up and appear set and the edges are just browning.
- Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley or chives.
Today’s post is sponsored by the Ohio Poultry Association. As always, opinions are 100% my own.
This was delicious. I added ham and tomatoes and did dill instead of basil.
Great idea! Glad you liked it