Kalyn's Kitchen

Zucchini Frittata

You’ll love this cheesy Zucchini Frittata for a tasty low-carb breakfast and this is perfect recipe for using late-season too-large zucchinis. And with Mozzarella, Feta, and Parmesan, this is a breakfast idea that’s loaded with cheesy goodness.

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Zucchini Frittata shown in frittata pan with sour cream on the side

I love the idea of Sneak Some Zucchini on to Your Neighbor’s Porch Day, but I’m puzzled as to why the holiday comes so early in the gardening season. In Utah, zucchini grows at least until the end of September, and those last few weeks of the summer are when you’re most likely to wander out to the garden and find a giant zucchini staring you in the face. And if that happens, this Zucchini Frittata is a delicious way to use it!

For a few weeks now I’ve been experimenting with the giant zucchinis a good friend has been giving me, and this recipe was one of the happy results. Besides using Mozzarella, Feta, and Parmesan cheese, I have a couple of other tricks here that made this one of the best tasting zucchini + egg dishes I’ve ever had. And I love it when I can make a delicious meatless frittata with something like a giant zucchini that might have been thrown away.

I ate this for breakfast six days in a row (with a little sour cream on top) and thoroughly enjoyed it. Of course if you don’t have monster zucchini showing up in the garden, you can certainly make this with small zucchini from the store; enjoy!

What ingredients do you need for this recipe?

  • small diced zucchini pieces
  • olive oil
  • Italian Herb Seasoning (affiliate link)
  • Spike Seasoning (affiliate link), or other all-purpose seasoning that’s good with eggs
  • eggs
  • grated Mozzarella cheese
  • crumbled Feta cheese
  • coarsely grated Parmesan cheese
  • salt and fresh ground pepper to taste
  • sour cream for serving, optional but good

What is a Frittata?

A frittata is a type of Italian omelet that’s not turned or folded but is browned under the broiler to finish the cooking. It’s the type of dish you can happily enjoy for breakfast, lunch, or dinner, and the ingredient combinations are endless.

What else can you make with giant zucchini?

If you’re growing zucchini and end up with some of those giant ones, there are so many good ideas for using them in my collection of Low-Carb and Keto Recipes for Oversize Zucchini. Or check out 50 Amazing Zucchini Recipes to see all my favorite recipes with zucchini!

Three Cheese Zucchini Frittata process shots collage

How to make this Zucchini Frittata recipe:

(Scroll down for complete recipe with nutritional information.)

  1. I used half of a giant zucchini (about 3 inches across). Start by cutting the zucchini in fourths and scraping out the pithy center with the seeds, leaving about 1/2 inch of flesh on the skin.
  2. Then cut each piece into thin strips, just over 1/2 inch wide.
  3. Slice the strips into small cubes just a little over 1/2 inch square.
  4. Cook the cubes of zucchini over high heat with plenty of seasonings before you add the eggs. I used Italian Herb Seasoning (affiliate link) and Spike Seasoning (affiliate link) to flavor the zucchini, plus salt and fresh-ground black pepper.
  5. Cook zucchini until it’s well-browned on all sides, turning often. While the zucchini cooks, beat the eggs so they’re completely combined.
  6. Measure out the Mozzarella, Feta, and Parmesan cheese.
  7. When the zucchini is nicely browned, turn the heat to low (or turn off the pan for a couple of minutes if you’re using a thick or cast-iron pan that retains the heat.)  Sprinkle the cheeses over the zucchini and let it start to melt.
  8. Then pour in the eggs (and turn the heat to low if you had turned it off.) Turn on your broiler to preheat about now.
  9. Cover the frittata and let it cook on low about 15 minutes. (I made this frittata in my new Calphalon 10 inch Frittata Pan from Williams Sonoma, which has a second pan that acts as a lid when you’re making a frittata. This pan was an investment, but it has a wonderful non-stick surface, and both parts can be used independently. And I bought the pan myself in case anyone is wondering!)
  10. When the frittata has puffed up like this (but the top is still slightly wet-looking), it’s time to finish it under the broiler. Sprinkle over a bit more Parmesan cheese if you like!
  11. I had the pan about 6 inches away from the broiler, and I only needed about 3 minutes to get the top of my frittata nicely browned, so watch it carefully!
  12. Serve hot, with a little sour cream if desired.

Zucchini Frittata in frittata pan with sour cream in background

More Ideas for Zucchini with Eggs:

Zucchini Bake with Feta and Thyme ~ Kalyn’s Kitchen
Zucchini, Tomato, and Egg Tart ~ Taste and Tell
Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen
Zucchini Pie ~ The Perfect Pantry
Cheesy Zucchini and Basil Strata ~ Kalyn’s Kitchen

close-up photo of Zucchini Frittata shown in frittata pan with sour cream on the side

Zucchini Frittata

Yield Makes 6 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

This tasty Zucchini Frittata has Mozzarella, Feta, and Parmesan, and it's a tasty way to use those giant zucchini that get discovered in the garden.


  • 2 cups small diced zucchini pieces (see notes)
  • 1 T olive oil
  • 1 tsp. Italian Herb Blend
  • 1 tsp. Spike Seasoning
  • 8 eggs, well beaten
  • 1/2 cup grated Mozzarella
  • 1/2 cup crumbled Feta cheese
  • 2 T + 1/4 cup coarsely grated Parmesan cheese
  • salt and fresh ground pepper to taste
  • sour cream for serving, optional but good


  1. Cut the large piece of zucchini into fourths lengthwise, and use a sharp spoon to scrape out the pithy center part and seeds, leaving about 1/2 inch of flesh on the skin.
  2. Then cut each piece into strips just over 1/2 inch wide and chop the strips into pieces just over 1/2 inch square.
  3. You need about 2 cups of chopped zucchini pieces. If you don’t have a giant zucchini, just chop up enough smaller zucchini to make 2 cups.
  4. Heat the oil in a heavy non-stick frittata pan or frying pan that can go under the broiler.
  5. Add the zucchini pieces, season with the Italian Herb Seasoning (affiliate link) and Spike Seasoning (affiliate link), salt, and pepper, and cook over high heat, turning often, until the zucchini is nicely browned on all sides, about 6 minutes.
  6. Beat the eggs and measure out the three types of cheese while the zucchini cooks.
  7. Reduce heat to low (or turn the heat off for a couple of minutes if you have a thick cast-iron pan that retains the heat), sprinkle the cheeses over the zucchini and let it start to melt for a minute or two. 
  8. Turn your broiler on at this point and let it heat while the frittata cooks.
  9. Then add the beaten eggs, and stir gently with a rubber scraper (I also scraped the side of the pan where a thin layer of egg cooked quickly.)
  10. Cover the pan, and cook on low until the frittata is barely firm but still still slightly wet- looking, about 10-12 minutes.
  11. Before broiling, sprinkle the other 1/4 cup grated Parmesan over the top of the frittata.
  12. Put the pan about 6 inches away from the broiler and broil the frittata until the top is nicely browned. This only takes about 2-3 minutes with most broilers, so watch it carefully.
  13. Serve hot, with sour cream if desired.
  14. This will keep at least a week in the fridge and can be reheated for a minute or so in the microwave.


I used large zucchini, about 3 inches across and 12 inches long. Use several smaller zucchinis if you don’t have a big one. It won't hurt to use slightly more zucchini.

This recipe created by Kalyn as a delicious way to use a monster zucchini.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 199Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 269mgSodium: 651mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Zucchini Frittata thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this Zucchini Frittata is a good choice for low-carb eating plans, and as long as you don’t get carried away with the cheese, this would make a good breakfast, lunch, or dinner for any phase of the original South Beach Diet. If you’re making this for Keto you might prefer even more cheese!

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2013 for Sneak Some Zucchini on to Your Neighbor’s Porch Day. It was updated with new photos and more information in 2021.

Pinterest image of Zucchini Frittata

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    21 Comments on “Zucchini Frittata”

  1. If anyone is interest the 10 inch frittata pan is on sale at William Sonoma website. I got it for $95.97. I thought your followers will be interested Kalyn.

  2. I love frittatas for breakfast, lunch, or dinner. The best part is that you can make them ahead of time, and if someone comes for over, you can always pull them out and VOILA! Thank you for your recipe.

  3. So glad you enjoyed it! I think Mrs. Dash is a great idea to sub for Spike.

  4. Made this last night (with the addition of onion and Mrs Dash instead of Spike) and it is AWESOME! Baked it in an 8×8 casserole since I don't have an oven-safe pan (350, 30 min). Reheated lovely for breakfast this morning. I was looking for something to use up my increasing bounty of zucchini and have for quick breakfasts. This will definitely be in the permanent rotation! Thank you!

  5. Donna, I do love the pan, so I guess for me it's worth it!

  6. Love that frittata and the beautiful golden color! The pan sounds wonderful – I have seen it in WS but didn't know it would be worth it. It is now on my Santa List!

  7. Pam, the frittata pan is amazing, but as I said, it was definitely an investment!

  8. I didn't know there was such a thing as a frittata pan! I think I need one!

  9. Thanks Dara, and I agree! I could eat this for dinner any time.

  10. A frittata is the perfect "breakfast for dinner" meal. This is a great way to use up all of that zucchini, Kalyn.

  11. Sally, I know what you mean about the pan price; I bought it in a moment of weakness I guess. But I do love the pan and I use both parts for other purposes. Good luck on the kitchen renovation, hang in there!

  12. Great recipe, Kalyn! I've seen those pans for sale and started to hyperventilate when I noticed the price tag 😉

    Still, as you say, a worthy investment

    I have three small zucchini in the fridge, but not sure I can face this recipe with my kitchen undergoing renovation, it's a mess beyond description (sigh)

  13. Kara, so glad you liked it!

    (Kara is my gorgeous niece!)

  14. I was wondering what to make for breakfast today and found your recipe. I just made it and YUM! I loved it.

  15. Thanks Lydia and Joanne. Going to make this again today!

    Deborah, it will be more like a breakfast casserole, but definitely you could use a heavy pie pan or glass casserole dish. I'd bake at 375F and start checking after about 30 minutes. And you won't need to brown the top.

  16. Could you cook it in a pie pan in the

  17. Three cheeses AND zucchini sound good to me!

  18. I could eat this for breakfast six days in a row, too! Just perfect, and I love the combination of three cheeses.