Zucchini Frittata

You’ll love this cheesy Zucchini Frittata for a tasty low-carb breakfast and this recipe is perfect for using extra large zucchini. And with the combination of Mozzarella, Feta, and Parmesan, this is a frittata recipe that’s loaded with cheesy goodness.

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I love Sneak Some Zucchini on to Your Neighbor’s Porch Day, but I’m puzzled as to why this fun zucchini day comes so early in the gardening season. In Utah, zucchini grows at least until the end of September, and that’s when you’re most likely to wander out to the garden and find a giant zucchini. And if that happens, this Zucchini Frittata is a delicious way to use it!

For a few weeks now I’ve been experimenting with the giant zucchinis a good friend has been giving me, and this recipe was one of the happy results. Besides using Mozzarella, Feta, and Parmesan cheese, I have a couple of other tricks here that made this one of the best tasting zucchini + egg dishes I’ve ever had.

And I love it when I can make a delicious meatless frittata with something like a giant zucchini that might have been thrown away. I ate this for breakfast six days in a row (with a little sour cream on top) and thoroughly enjoyed it. Of course if you don’t have extra large zucchini showing up in the garden, you can certainly make this with small zucchini from the store; enjoy!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• small diced zucchini pieces
• Olive Oil (affiliate link)
• Italian Herb Seasoning (affiliate link)
• Spike Seasoning (affiliate link), or other all-purpose seasoning that’s good with eggs
• eggs
• grated Mozzarella cheese
• crumbled Feta cheese
• coarsely grated Parmesan cheese
• salt and fresh ground pepper to taste
• sour cream for serving, optional but good

What is a Frittata?

A frittata is a type of Italian omelet that’s not turned or folded but is browned under the broiler to finish the cooking. It’s the type of dish you can happily enjoy for breakfast, lunch, or dinner, and the ingredient combinations are endless.

What makes this Zucchini Frittata extra flavorful?

Of course the combination of Mozzarella, Feta, and Parmesan in this frittata recipe makes cheesy and delicious. But the technique of cooking the zucchini in olive oil with Italian Herb Seasoning and Spike Zucchini also adds flavor to the zucchini, so don’t skip that step!

What other cheese can you use in the Zucchini Frittata?

If you’re not big on Feta Cheese I think Swiss Cheese, Monterey Jack, or Cotija Cheese would also be delicious in this recipe.

What else can you make with giant zucchini?

If you’re growing zucchini and end up with some of those giant ones, there are so many good ideas for using them in my collection of Recipes for Extra Large Zucchini. Or check out 50 Amazing Zucchini Recipes to see all my favorite recipes with zucchini!

How to make this Zucchini Frittata recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used half of a giant zucchini (about 3 inches across). Start by cutting the zucchini in fourths and scraping out the pithy center with the seeds, leaving about 1/2 inch of flesh on the skin.
2. Then cut each piece into thin strips, just over 1/2 inch wide.
3. Slice the strips into small cubes just a little over 1/2 inch square.
4. Cook the cubes of zucchini over high heat with plenty of seasonings before you add the eggs. I used Italian Herb Seasoning (affiliate link) and Spike Seasoning (affiliate link) to flavor the zucchini, plus salt and fresh-ground black pepper.
5. Cook zucchini until it’s well-browned on all sides, turning often. While the zucchini cooks, beat the eggs so they’re completely combined.
6. Measure out the Mozzarella, Feta, and Parmesan cheese.
7. When the zucchini is nicely browned, turn the heat to low (or turn off the pan for a couple of minutes if you’re using a thick or cast-iron pan that retains the heat.)  Sprinkle the cheeses over the zucchini and let it start to melt.
8. Then pour in the eggs (and turn the heat to low if you had turned it off.) Turn on your broiler to preheat about now.
9. Cover the frittata and let it cook on low about 15 minutes. (I made this frittata in my new Calphalon 10 inch Frittata Pan from Williams Sonoma, which has a second pan that acts as a lid when you’re making a frittata. This pan was an investment, but it has a wonderful non-stick surface, and both parts can be used independently. And I bought the pan myself in case anyone is wondering!)
10. When the frittata has puffed up like this (but the top is still slightly wet-looking), it’s time to finish it under the broiler. Sprinkle over a bit more Parmesan cheese if you like!
11. I had the pan about 6 inches away from the broiler, and I only needed about 3 minutes to get the top of my frittata nicely browned, so watch it carefully!
12. Serve hot, with a little sour cream if desired.

More Ideas for Zucchini with Eggs:

• Zucchini Feta Bake with Thyme ~ Danica's Kitchen
• Zucchini, Tomato, and Egg Tart ~ Taste and Tell
• Zucchini Breakfast Casserole with Green Chiles ~ Danica's Kitchen
• Zucchini Pie ~ The Perfect Pantry
• Cheesy Zucchini and Basil Strata ~ Danica's Kitchen

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Yield: Makes 6 servings

Zucchini Frittata

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

This tasty Zucchini Frittata has Mozzarella, Feta, and Parmesan, and it's a tasty way to use those giant zucchini that get discovered in the garden.

Ingredients

• 2 cups small diced zucchini pieces (see notes)
• 1 T olive oil
• 1 tsp. Italian Herb Blend
• 1 tsp. Spike Seasoning
• 8 eggs, well beaten
• 1/2 cup grated Mozzarella
• 1/2 cup crumbled Feta cheese
• 2 T + 1/4 cup coarsely grated Parmesan cheese
• salt and fresh ground pepper to taste
• sour cream for serving, optional but good

Instructions

1. Cut the large piece of zucchini into fourths lengthwise, and use a sharp spoon to scrape out the pithy center part and seeds, leaving about 1/2 inch of flesh on the skin.
2. Then cut each piece into strips just over 1/2 inch wide and chop the strips into pieces just over 1/2 inch square.
3. You need about 2 cups of chopped zucchini pieces. If you don’t have a giant zucchini, just chop up enough smaller zucchini to make 2 cups.
4. Heat the oil in a heavy non-stick frittata pan or frying pan that can go under the broiler.
5. Add the zucchini pieces, season with the Italian Herb Seasoning (affiliate link) and Spike Seasoning (affiliate link), salt, and pepper, and cook over high heat, turning often, until the zucchini is nicely browned on all sides, about 6 minutes.
6. Beat the eggs and measure out the three types of cheese while the zucchini cooks.
7. Reduce heat to low (or turn the heat off for a couple of minutes if you have a thick cast-iron pan that retains the heat), sprinkle the cheeses over the zucchini and let it start to melt for a minute or two. 
8. Turn your broiler on at this point and let it heat while the frittata cooks.
9. Then add the beaten eggs, and stir gently with a rubber scraper (I also scraped the side of the pan where a thin layer of egg cooked quickly.)
10. Cover the pan, and cook on low until the frittata is barely firm but still still slightly wet- looking, about 10-12 minutes.
11. Before broiling, sprinkle the other 1/4 cup grated Parmesan over the top of the frittata.
12. Put the pan about 6 inches away from the broiler and broil the frittata until the top is nicely browned. This only takes about 2-3 minutes with most broilers, so watch it carefully.
13. Serve hot, with sour cream if desired.
14. This will keep at least a week in the fridge and can be reheated for a minute or so in the microwave.

Notes

I used large zucchini, about 3 inches across and 12 inches long. Use several smaller zucchinis if you don’t have a big one. It won't hurt to use slightly more zucchini.

This recipe created by Kalyn as a delicious way to use a monster zucchini.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 269mgSodium: 651mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this Zucchini Frittata is a good choice for low-carb or Keto eating plans, and as long as you don’t get carried away with the cheese, this would also make a good breakfast, lunch, or dinner for any phase of the original South Beach Diet. If you’re making this for Keto you might prefer even more cheese!

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2013 for Sneak Some Zucchini on to Your Neighbor’s Porch Day. It was updated with new photos in 2021 and updated again with more information in 2023.

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