Zucchini Frittata
Published on July 29, 2026
Quick Summary
This easy Zucchini Frittata is one of the best ways to use up fresh summer zucchini. Tender sautéed zucchini, shallots, garlic, fresh basil, and plenty of melty cheese are baked with eggs until light, fluffy, and golden. It's a simple, protein-packed recipe that's perfect for breakfast, brunch, lunch, or even a light dinner. Bonus: it reheats beautifully, making it ideal for meal prep.
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Every summer I seem to end up with a mountain of zucchini on my counter. Whether it's from the garden, the farmers market, or a neighbor dropping off a few extras, I'm always looking for delicious ways to put it to good use. While I'll never say no to zucchini bread or grilled zucchini, this easy zucchini frittata is one of the recipes I make on repeat.
I love a good frittata because it's simple, satisfying, and incredibly versatile. A few fresh ingredients, one skillet, and the oven does the rest of the work. This version combines tender zucchini with sweet shallot, garlic, green onions, fresh basil, mozzarella, Parmesan, and a little cottage cheese for an extra creamy texture. The result is a fluffy, flavorful frittata that feels special enough for brunch but easy enough for a busy weekday.
One of my favorite things about this recipe is that it works for just about any meal. Serve it with fresh fruit and toast for breakfast, add a simple green salad for lunch, or pair it with roasted potatoes for an easy dinner. Leftovers are just as good the next day, making it a great meal prep option too.
If your zucchini supply keeps growing, do yourself a favor and make this frittata. It's fresh, cheesy, packed with vegetables, and one of those reliable recipes you'll come back to all season long.
Table of Contents
Ingredients (with Helpful Notes)
- Butter: Adds rich flavor and helps sauté the vegetables.
- Olive oil: Prevents the butter from browning too quickly and adds another layer of flavor.
- Shallot: Mild and slightly sweet, perfect for building flavor without overpowering the zucchini.
- Zucchini: Thinly slice the zucchini so it cooks evenly. Medium zucchini work best.
- Garlic: Fresh garlic adds bold flavor.
- Green onions: Add freshness and a mild onion flavor.
- Eggs: The base of every great frittata. Use large eggs for best results.
- Cottage cheese: Makes the eggs extra creamy while adding protein.
- Milk: Helps create a light, tender texture. Use your favorite variety.
- Mozzarella cheese: Melts beautifully and gives the frittata plenty of cheesy goodness.
- Parmesan cheese: Freshly grated Parmesan adds savory, nutty flavor and creates a golden topping.
- Fresh basil: Brightens the entire dish with fresh summer flavor.
Tips for Making the Frittata
Cook off the zucchini's moisture. This is the most important step. Let the zucchini cook until most of its liquid has evaporated so the frittata stays light instead of watery.
Use an oven-safe skillet. A 10-inch cast iron skillet is ideal because it goes from stovetop to oven with ease.
Don't overmix. Once you pour the egg mixture over the vegetables, gently stir just once or twice to evenly distribute everything.
Check for doneness. The center should be just set and no longer jiggle when you gently shake the pan.
Broil for a golden top. If you'd like extra color, broil for a minute or two at the end, but keep a close eye on it.
Let it rest. Give the frittata about 5 minutes before slicing so it sets up and cuts cleanly.
Garnish before serving. Fresh basil, extra Parmesan, or even a sprinkle of flaky sea salt make every slice even better.
How to Store
Let the frittata cool completely before storing.
- Refrigerator: Store slices in an airtight container for up to 4 days.
- To reheat: Warm individual slices in the microwave for 30 to 60 seconds or heat in a 300°F oven until warmed through.
- Enjoy cold: Frittata is also delicious straight from the refrigerator, making it a great grab-and-go breakfast or lunch.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Zucchini Frittata
Ingredients
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 medium zucchinis, thinly sliced (about 1 pound)
- 3 cloves garlic, minced
- 2 green onions, sliced
- 8 large eggs
- 1/2 cup cottage cheese
- 3 tablespoons milk
- 3/4 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese, divided
- 2 tablespoons chopped basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoons black pepper
Instructions
- Prep the oven. Preheat the oven to 375°F.
- Cook the vegetables. In a 10-inch cast iron skillet or oven-safe skillet, melt the butter with the olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened. Stir in the zucchini and cook for 5 to 7 minutes, stirring occasionally, until tender and most of the moisture has cooked off. Add the garlic and green onions and cook for 1 minute.
- Whisk the eggs. In a large bowl, whisk together the eggs, cottage cheese, milk, mozzarella cheese, 2 tablespoons of the Parmesan cheese, basil, salt, and pepper until well combined.
- Combine everything. Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently stir once or twice to distribute the vegetables. Sprinkle the remaining 2 tablespoons Parmesan cheese over the top.
- Bake the frittata. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the center no longer jiggles. If you'd like a more golden top, broil for 1 to 2 minutes, watching closely.
- Cool and serve. Let the frittata rest for 5 minutes before slicing. Garnish with additional fresh basil, if desired, and serve warm.
Notes
- A 10-inch cast iron skillet works best, but any oven-safe skillet will do.
- Cook the zucchini until most of the liquid has evaporated to prevent a watery frittata.
- For the best texture, use freshly grated Parmesan and freshly shredded mozzarella.
- Feel free to add extra vegetables, such as spinach, mushrooms, or roasted red peppers.
- Let the frittata rest for 5 minutes before slicing.
- Leftover frittata keeps well in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
- This frittata is delicious for breakfast, brunch, lunch, or a light dinner.
Nutrition
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Variations
This zucchini frittata is easy to customize based on what you have in your refrigerator.
- Stir in a few handfuls of fresh spinach during the last minute of cooking.
- Add sautéed mushrooms for an earthy flavor.
- Fold in roasted red peppers for sweetness and color.
- Swap the mozzarella for sharp cheddar, Gruyère, fontina, or goat cheese.
- Add cooked bacon, diced ham, or crumbled breakfast sausage for a heartier meal.
- Toss in halved cherry tomatoes just before baking.
- Finish with fresh dill, parsley, or chives instead of basil.
What to Serve with Zucchini Frittata
This frittata pairs well with so many sides.
- Fresh fruit or a fruit salad
- Toast, sourdough, a buttermilk biscuit, or an English muffin
- Blueberry muffins, banana muffins, or lemon poppy seed muffins
- Crispy hash browns or breakfast potatoes
- Strawberry scones, lemon blueberry scones, or peach scones
- A simple arugula salad
- Fresh berries and yogurt
- Tomato slices or avocado on the side