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Zucchini Frittata Recipe

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! 

Zucchini Frittata Recipe in a skillet with blue napkins.

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ZUCCHINI FRITTATA RECIPE

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.

Zucchini Frittata Recipe on a blue and red plate.

WHY YOU WIILL LOVE THIS ZUCCHINI FRITTATA RECIPE

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. Not only is a dozen large eggs 1.5 pounds of the highest-quality protein available – but it’s also a convenient solution when you’re in a pinch!

PACKED WITH PROTEIN: This dish uses 12 eggs which means it is packed with protein. One large egg contains eight essential nutrients, including six grams of protein all for 70 calories, making them a great nutritional value. 

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. 

Zucchini Frittata Recipe ingredients.

WHAT INGREDIENTS ARE IN THIS ZUCCHINI FRITTATA?

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 – SWEET ONION, RED BELL PEPPER & ZUCCHINI: 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 – SHARP CHEDDAR AND MOZZARELLA 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 – OREGANO & CRUSHED RED PEPPER: The combination of the oregano and the hint of spice from the crushed red pepper works nicely in this egg dish. 

Zucchini Frittata Recipe with a pie cutter.

HOW DO YOU MAKE THIS ZUCCHINI FRITTATA RECIPE?

PREHEAT THE OVEN: Preheat the oven to 350 degrees F.

ADD THE EGGS AND MILK TO A LARGE BOWL: Crack the eggs into a large mixing bowl. Add the 3 tbsps. whole milk and whisk until the eggyolks and whites are blended.

Zucchini Frittata Recipe with whisk.

STIR IN THE CHEESE: Stir in 1/2 cup of sharp cheddar cheese and 1/4 cup of the mozzarella cheese until combined. Set aside.

Zucchini Frittata Recipe with cheese and eggs in bowl.

SAUTE THE 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.

Zucchini Frittata Recipe sautéed vegetables.

WHISK EGGS AGAIN: Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.

Zucchini Frittata Recipe eggs and vegetables in a skillet.

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.

Zucchini Frittata Recipe with cheese on the eggs.

BAKE IN THE 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.

Zucchini Frittata Recipe on a blue napkin.

SUMMER EGG SAFETY 

Since we are in the warm months of the year it is always important to remember egg safety to make sure that eggs stay safe to eat. 

  • Egg dishes that are meant to be served hot should be kept in thermal containers and kept at a temperature of 140 °F or higher.
  • Egg dishes that are meant to be served cold should be packed in an insulated bag or cooler and kept at 40 °F or cooler. Keep coolers in the shade and add extra ice each time they’re opened.
  • Transport coolers in the backseat of an air-conditioned car rather than placing in a warm trunk to keep eggs and other perishable foods at their optimum temperature.
  • Make sure to promptly refrigerate any leftovers containing eggs and eat them within two to three days of making the dish.

Zucchini Frittata Recipe eggs in a dish.

EGG STORAGE INFORMATION

  • Did you know properly refrigerated eggs are safe to eat four to five weeks past the Julian date on the carton? This three-digit code on the side of the carton indicates the consecutive day of the year it was packed.
  • Can’t use all the eggs in your carton before they expire? Freeze them! Just crack eggs into a bowl, whisk until blended, place in a sealed container, then freeze for up to one year. When you’re ready to use them, safely thaw them in the refrigerator or under cold, running water.
  • Always store eggs in the center of the fridge where the temperature stays at 45°F or below – never in the door!

Zucchini Frittata Recipe with parsley in a skillet.

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.

Zucchini Frittata Recipe frittata on a plate.

OTHER EGG RECIPES YOU MIGHT LIKE:

AVOCADO EGG SALAD

CAPRESE EGG MUFFINS 

LEBANESE POTATO EGG RECIPE 

EGG SAUSAGE CASSEROLE

BACON EGG SALAD

SOUTHWEST GREEK YOGURT DEVILED EGGS 

Zucchini Frittata Recipe with logo.

Zucchini Frittata Recipe with a pie cutter.

Zucchini Frittata Recipe

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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! 

Ingredients

  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tbsps. whole milk {or cream}
  • 2 tbsps. 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 tsp. oregano
  • 1/4 tsp. crushed red pepper flakes, optional.
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

    1. Preheat the oven to 350 degrees F.
    2. Crack the eggs into a large mixing bowl. Add the 3 tbsps. whole milk and whisk until the egg yolks and whites are blended.
    3. Stir in 1/2 cup of sharp cheddar cheese and 1/4 cup of the mozzarella cheese until combined. Set aside.
    4. 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.
    5. Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
    6. Sprinkle the remaining 1/2 cup sharp cheddar cheese and the other 1/4 cup of mozzarella cheese on the frittata.
    7. Bake in the oven for 30 minutes or until the eggs start to puff up and appear set and the edges are just browning.
    8. 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. 

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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Mari

Sunday 27th of August 2023

This was delicious. I added ham and tomatoes and did dill instead of basil.

Julia

Sunday 27th of August 2023

Great idea! Glad you liked it

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