Easy Zucchini Frittata

Summertime is here, which means our gardens are overflowing with zucchini! For whatever reason, this seems to be the easiest vegetable to grow, and the jokes about the zucchini this time of year are not only funny, but true. It’s not uncommon for friends and neighbors to be giving away zucchini or begging you to take some. It’s just abundant this time of year.

We do love, zucchini, but after a while becomes a trick to know what to do with it. I love fresh things like roasted zucchini, zoodles with meat sauce or parmesan and butter, zucchini lasagna, and zucchini bread.

At some point in eating all of this summer squash, we need all get a little tired of zucchini and need a break or something different.

This is when I love to shred it and freeze it for later. It keeps so well in the freezer and is great to pull out for a quick breads and muffins, pancakes, and egg bakes. 

The simplest way I have found to freeze zucchini is to shred it and freeze it in quart sized bags, usually about three cups per bag. In my experience, chunked or even spiral cut (zoodles) zucchini that is frozen tends to be watery and mushy when it thaws. Depending on what you’re using it for this might not be a problem, but just keep this in mind.

Zucchini keeps months this way in the freezer and I love pulling it out in the winter for warm zucchini muffins. I had a stash of shredded zucchini in my freezer from last winter that I wanted to use up before ours produces this year, so I whipped up this quick and easy zucchini frittata. 

What is a frittata?

A frittata is a similar to a crustless quiche, but it is cooked in a skillet, usually starting on the stove and then transferring to the oven to finish baking. Frittatas are a rich breakfast with eggs and milk, cheese, and usually vegetables or even meat.

Zucchini, pears, so well with eggs and cheese and is a quick and filling breakfast. You can use either fresh or frozen zucchini, depending on what you have and it is the perfect summer breakfast. Sometimes I’ll even pair fresh herbs or sliced tomatoes with it for a super simple and fresh summer breakfast.

The Ingredients 

Zucchini – Zucchini is the star of this recipe. You can use fresh or frozen. If you use frozen shredded zucchini, be sure to let it thaw fully and then squeeze all of the liquid out of it.

Eggs – Eggs are the foundation of this recipe and add a lot of protein. We have a lot of eggs this time of year and this is a great way to use up some of those.

Cottage cheese – Add cottage cheese to my egg casserole and scrambled eggs because it makes them fluffy and adds a boost of protein. You can read this blog post about how I make cottage cheese, scrambled eggs.

Onion powder – Adds delicious, subtle flavor. 

Salt – Adds flavor and highlights the eggs and cheese. 

Cheese – Cheddar is my favorite here and usually what I have on hand, but parmesan, gouda, or really any shredded cheese would be delicious. 

Equipment Needed

Grater – This handheld one is great for quickly shredding zucchini or cheese and this one is great if you are shredding quite a bit or want to make zoodles.

Cast iron skillet – A good cast iron skillet is worth the investment. I have multiple and use them daily. You could also use a glass 9 x 13 inch pan if you don’t have cast iron.

Dough whisk – This has pretty much replaced my regular whisk and I love using it for things like this.

The process 

Throwing this zucchini frittata recipe together could not be any simpler, especially if the cheese is already shredded.

You will want to start shredding your zucchini, or if it’s frozen, letting it fully thaw and then squeezing all of the water out of it. If you are using frozen zucchini, you will have to adjust your measurements slightly.

For instance, I usually freeze three cups of fresh shredded zucchini in a quart size bag, but after it is thawed and the water squeezed out, it ends up being closer to 1-1 ½ cups.

In a large mixing bowl, combine the eggs and cottage cheese and whisk well. Add the shredded zucchini and spices and combine. Pour into a 10 inch cast iron skillet, lightly coated with olive oil.

Top with shredded cheese and bake at 375 for 25-30 minutes or until eggs are set.

Garnish with fresh tomatoes and basil, if desired, and serve immediately.

How to store leftovers

Leftover zucchini frittatta can be stored in an air tight container in the refrigerator for 4-5 days. To rewarm, simply place in a cold oven and preheat to 350. When the oven reaches temperature, the frittata will be warmed through. Alternatively, you can heat it for 30 seconds or so in the microwave, or until heated.

This is a great recipe to make a big batch ahead of time and then simply rewarm for breakfasts throughout the week. If you are looking for more make ahead breakfast ideas, you might like this free printable with three make ahead breakfast recipes.

For more simple breakfast ideas, be sure and check out the Simply Breakfast cookbook with 30+ easy and delicious breakfast recipes your whole family will love.