Three Cheese Zucchini Frittata

Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan is a tasty low-carb breakfast to make from huge zucchini that show up in the garden. And if you don’t have a garden, this is so tasty that it’s worth buying zucchini at the store.

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Three Cheese Zucchini Frittata finished frittata in pan and slice on plate

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.

For a few weeks now I’ve been experimenting with the giant zucchinis a good friend has been giving me, and this Three Cheese Zucchini Frittata 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 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 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. 

Three Cheese Zucchini Frittata process shots collage

How to Make Three Cheese Zucchini Frittata:

(Scroll down for complete recipe with nutritional information.)

  1. I used half of a giant zucchini (about 3 inches across) for this recipe. 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. You want to cook the cubes of zucchini over high heat with plenty of seasonings before you add the eggs. I used a teaspoon each of Italian Herb Seasoning (affiliate link) and Spike Seasoning (affiliate link) to flavor the zucchini, plus a little salt and fresh-ground black pepper.
  5. Cook the 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.
  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.

Spike Seasoning (affiliate link) close-up photo

More Delicious Ideas with Zucchini Plus 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
Monster Zucchini and Basil Strata ~ Kalyn’s Kitchen

Three Cheese Zucchini Frittata close-up photo

Three Cheese Zucchini Frittata

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

Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan is a tasty way to use those giant zucchini that get discovered in the garden.

Ingredients

  • 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 freshly grated Parmesan cheese
  • salt and fresh ground pepper to taste
  • sour cream for serving, optional but good

Instructions

  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 large 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 9 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.  (Turn your broiler on at this point and let it heat while the frittata cooks.)
  8. 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.)
  9. Cover the pan, and cook on low until the frittata is barely firm but still still slightly wet- looking, about 15 minutes.
  10. 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.
  11. Serve hot, with sour cream if desired.
  12. This will keep at least a week in the fridge and can be reheated for a minute or so in the microwave.

Notes

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:

Yield:

6

Serving Size:

1

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!

Three Cheese Zucchini Frittata thumbnail image of slice of frittata on plate

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan is a good choice for a low-glycemic diet, 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. It’s also great for low-carb eating plan, including Keto which might even prefer a bit 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.

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