Zucchini Frittata

You’ll love this cheesy Zucchini Frittata for a tasty breakfast and this recipe is perfect for using extra large zucchini. And with the combination of Mozzarella, Feta, and Parmesan, this is a frittata recipe that’s loaded with flavor.

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I love the idea of Sneak Some Zucchini on to Your Neighbor’s Porch Day! But every year I wonder why this fun zucchini day comes so early in the gardening season. In Utah, zucchini grows at least until the end of September. And that’s when you’re most likely to wander out to the garden and find a giant zucchini. And if that happens, this Zucchini Frittata is a delicious way to use it!

For weeks now I’ve been experimenting with the giant zucchini friend has been giving me. This recipe was one of the happy results. Besides using Mozzarella, Feta, and Parmesan cheese, the seasonings in this make it one of the best tasting zucchini + egg dishes I’ve tried.

And I love it when I 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, and thoroughly enjoyed it. Of course if you don’t have extra large zucchini showing up in the garden, you can certainly make this with several small zucchini from the store; enjoy!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• small diced zucchini pieces
• Olive Oil (affiliate link)
• 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 makes this Zucchini Frittata extra flavorful?

Of course the combination of Mozzarella, Feta, and Parmesan in this frittata recipe makes cheesy and delicious. But the technique of cooking the zucchini in olive oil with Italian Herb Seasoning and Spike Seasoning adds flavor to the zucchini, so don’t skip that step!

What other cheese can you use in this breakfast with zucchini?

If you’re not big on Feta Cheese I think Swiss Cheese, Monterey Jack, or Cotija Cheese would also be delicious in this recipe.

How low in carbs is the Zucchini Frittata?

This delicious egg dish with zucchini has only 3 net carbs per serving, with 14 grams of protein!

How to make the Zucchini Frittata recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used half of a giant zucchini, about 3 inches across. Cut the zucchini in fourths and scrape out the pithy center with the seeds, leaving about 1/2 inch of flesh.
2. Then cut each piece into thin strips, just over 1/2 inch wide. Slice the strips into small cubes just a little over 1/2 inch square.
3. You need about 2 cups of diced zucchini, and a bit more won’t matter.
4. Cook the cubes of zucchini over high heat 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.
6. While the zucchini cooks, beat eggs so they’re completely combined.
7. Measure out the Mozzarella, Feta, and Parmesan cheese.
8. When the zucchini is nicely browned, turn heat to low.  Sprinkle the cheeses over the zucchini and let it start to melt.
9. Then pour in the eggs . Turn on your broiler to preheat.
10. Cover the frittata and let it cook on low about 15 minutes. I made this frittata in a 10 inch Frying Pan that had a lid, but if you have a bit more zucchini than I did you could use a 12 inch pan.
11. When the frittata has puffed up (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!
12. I had the pan about 6 inches away from the broiler, and only needed about 3 minutes to get the top of my frittata nicely browned, so watch it carefully!
13. Serve the Zucchini Frittata hot, with a little sour cream if desired.

Make it a Low-Carb Meal:

The frittata would taste great with one of these breads or muffins if you have time to make something else:

• Savory Breakfast Muffins (Flourless, Gluten-Free)
• Olive Bread (Low-Carb and Gluten-Free)
• Savory Almond Flour Zucchini Muffins with Feta
• Savory Almond Flour Bread
• Flourless Keto Zucchini Muffins

More Ideas for Zucchini with Eggs:

• Zucchini Feta Bake with Thyme
• Zucchini Breakfast Casserole
• Zucchini Strata (with Basil and Cheese)

What else can you make with giant zucchini?

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

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4.6 Stars (28 Reviews)

Yield: Makes 6 servings

Zucchini Frittata

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.

Ingredients

Toggle ingredient group

• 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

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 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 Zucchini Frittata 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.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this Zucchini Frittata is a good choice for low-carb or Keto eating plans! And as long as you don’t get carried away with the cheese, this would also 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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This frittata recipe with zucchini and cheese was first posted in 2013, when I was getting lots of zucchini from a friend. It was updated with new photos in 2021 and updated again with more information in 2026.