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Cast iron skillet with Zucchini Frittata and whole eggs and a raw zucchini to the side.

Zucchini Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Ben
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian


A Zucchini Frittata is a great breakfast, brunch, or dinner and this recipe is about as easy as it gets. In just about 45 minutes, you can have this tasty Italian dish on your plate.


Units Scale
  • 3 tablespoons olive oil
  • 2 cups chopped zucchini (about 1 medium to medium large zucchini or about 9 ounces)
  • 1/2 cup chopped onions (2 ounces)
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme dried or 1 tablespoon fresh
  • 1/2 cup whole milk
  • 8 eggs
  • 4 ounces cheddar cheese, shredded


  1. Preheat oven to 350° Fahrenheit
  2. Add olive oil to cast iron pan and heat to medium to medium high
  3. Add zucchini, onion, and garlic. mix
  4. Add salt, pepper, and thyme
  5. Cook until zucchini is glassy
  6. While zucchini is cooking mix together milk and eggs. Use a hand whisk, but don’t over whisk. Enough so that everything is combined.
  7. Mix in cheese
  8. Once zucchini is glassy, add egg mixture to pan.
  9. Cook until edges start to separate from the skillet. I stir in the middle a bit to help make sure it doesn’t burn. When done, eggs will start to look like they have some doneness, but still be mostly uncooked.
  10. Add to oven and cook at 350° Fahrenheit for 25 minutes on middle-upper oven rack
  11. Remove and allow to cool for five minutes.


  • Check out the rest of the post, but there are many opportunities for substitutions in this recipe
  • To determine when to place in the oven, use the spatula to determine when the edge of eggs is easily separated from the edges of the pan.