Filled with heaps of shredded zucchini and extra-sharp cheddar, this zucchini frittata is good for brunch, dinner, or anytime in between.

I always love the idea of a frittata. You can throw one together in 30 minutes, and they’re great for using up any leftover veggies, meat, or hunks of cheese you might have languishing in the fridge. Problem is, they’re usually dry, rubbery, and just not that good. For same calories, I’d rather have quiche! This zucchini frittata, however, is delicate and creamy, almost like a crustless quiche. There are three secrets to success: 1) squeeze as much water as possible out of the zucchini; 2) add some heavy cream and lots of cheese to the egg mixture; and 3) bake the frittata in a low-temperature oven, instead of the traditional stovetop-to-broiler method, so the eggs cook gently into a custard without scrambling.

Ingredients For zucchini frittata

Step-by-Step Instructions

Begin by grating the zucchini by hand or in a food processor. It’s best to use small zucchini, as they contain less water.

Once grated, place the zucchini on several layers of paper towels and squeeze out as much water as possible. Depending on how much water is in the zucchini, you may need to repeat this step.

Next, melt a few tablespoons of butter in a 10-inch cast iron or oven-proof nonstick pan.

Add the shallots, zucchini, and 1/2 teaspoon salt.

Cook for 7 to 8 minutes, until the zucchini is tender and cooked down.

Meanwhile, combine the eggs, remaining salt, pepper and heavy cream in a large bowl.

Whisk to combine.

Add the cooked zucchini and grated cheese to the egg mixture and stir.

Pour the frittata mixture back into the pan.

Bake for about 25 to 30 minutes, or until just set.

Serve the frittata warm or room temperature.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Zucchini and Cheddar Frittata.