Mediterranean Zucchini Frittata
A Mediterranean zucchini frittata is a light yet satisfying dish that highlights fresh vegetables and herbs. It’s perfect for breakfast, brunch, or even a quick weeknight dinner. The zucchini pairs beautifully with eggs and cheese, while fresh herbs add a fragrant lift. You can serve it warm, at room temperature, or even chilled the next day. This recipe is flexible and works well with whatever veggies or cheese you have on hand.
Total Time: 35–40 minutes
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Servings: 4–6
Ingredients
Main Vegetables
2 medium zucchinis, thinly sliced or grated
1 medium onion, diced or thinly sliced
2 garlic cloves, minced or thinly sliced
Dairy / Eggs
6 large eggs
½ cup Parmesan cheese, shredded or grated
½ cup ricotta cheese (optional, for creaminess)
¼ cup half and half (optional, for a richer texture)
Seasonings & Herbs
2 tablespoons olive oil
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons fresh dill, chopped (or substitute basil, chives, or thyme)
Optional Additions
1 small bell pepper, diced
½ cup mushrooms, sliced
Extra cheese such as mozzarella or cheddar, ½ cup
Instructions
Preheat the oven
Heat your oven to 375°F (190°C).
Prepare the vegetables
Heat olive oil in an oven-safe skillet (about 10 inches).
Sauté onion for 3–4 minutes until softened.
Add garlic and zucchini (plus bell pepper or mushrooms if using). Cook for another 4–5 minutes until vegetables release moisture and start to soften.
Mix the eggs
In a medium bowl, whisk eggs, Parmesan, ricotta (if using), half and half (if using), salt, pepper, and herbs until combined.
Combine and cook
Pour the egg mixture evenly over the vegetables in the skillet.
Gently stir to distribute fillings, then let it cook on the stovetop for 2–3 minutes until the edges begin to set.
Bake the frittata
Transfer the skillet to the preheated oven.
Bake for 15–20 minutes, or until the eggs are fully set and the top is lightly golden.
Serve
Let cool for 5 minutes before slicing.
Garnish with extra herbs or a sprinkle of cheese if desired.
Tips
Drain excess moisture: If using grated zucchini, squeeze it gently in a clean towel or paper towel before cooking. This prevents a watery frittata.
Use an oven-safe skillet: A cast iron or heavy nonstick skillet works best. If you don’t have one, sauté vegetables first, then transfer everything to a greased baking dish before baking.
Don’t overbake: The frittata is done when the center is just set and no longer jiggly. Overcooking can make it rubbery.
Slice neatly: Let the frittata rest for a few minutes before cutting so it holds its shape.
Meal prep friendly: Store leftovers in the fridge for up to 3 days. Reheat gently in the oven or eat cold for a quick meal.
Variations
Cheese Swap: Replace Parmesan with feta for a more Mediterranean flavor, or use cheddar for a sharper taste.
Herb Upgrade: Try fresh parsley, oregano, or mint instead of dill for a different herbal note.
Protein Boost: Add cooked bacon, sausage, or shredded chicken for a heartier dish.
Veggie Mix: Substitute or combine zucchini with spinach, kale, cherry tomatoes, or artichokes.
Mini Frittatas: Bake the mixture in greased muffin tins for portable, single-serve frittatas—great for snacks or on-the-go breakfasts.
Q&A
Q: Can I make this frittata ahead of time?
A: Yes. You can bake it the night before, refrigerate, and enjoy cold or reheated the next day. It keeps well for about 3 days.
Q: What if I don’t have ricotta or half and half?
A: No problem. The recipe works fine with just eggs and Parmesan. The ricotta and half and half just make it creamier.
Q: How do I know when the frittata is done?
A: The center should look set and not runny. If you insert a knife or toothpick, it should come out clean.
Q: Can I freeze zucchini frittata?
A: Yes, but texture can change slightly. Let it cool completely, slice, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best results.
Q: Can I make this dairy-free?
A: Absolutely. Skip the cheese and half and half, and use a splash of almond or oat milk instead.
Nutrition
(per serving, based on 6 servings)
Calories: ~190
Protein: 12 g
Fat: 13 g
Carbohydrates: 6 g
Fiber: 1 g
Sugars: 2 g
Sodium: 310 mg
(Values will vary depending on cheese choices and optional add-ins.)
Conclusion
This Mediterranean zucchini frittata is a versatile, flavorful, and nutritious dish that fits into almost any meal of the day. It highlights fresh seasonal vegetables, herbs, and simple pantry staples. Whether you keep it light and simple or load it up with cheese and extra veggies, it’s always satisfying. Serve it warm for brunch, pair it with a salad for lunch, or enjoy leftovers straight from the fridge for a quick snack.