Zucchini Frittata With Parmesan


In less than 30 minutes, you can eat a veggie-filled crispy frittata.

Hands On Time:
25 mins
Total Time:
25 mins
4 (serving size: 1 wedge)

Though its peak season is summer, zucchini is available year-round—just be sure to pick out the best-looking squashes. They should be firm (not spongy), vibrant in color, and free of blemishes. Cooking the squash before stirring it into the egg mixture helps eliminate some moisture and adds a nice crisp-tender texture to the creamy eggs and cheese.

While it bakes primarily in the oven, finishing the frittata under the broiler gives the top and outer edges a bit of crispness. Serve the dish with toast and fruit for breakfast or with roasted mushrooms for dinner.

Zucchini-Parmesan Frittata Recipe Served in a cast-iron skillet
Sheri Giblin


  • 1 tablespoon olive oil

  • 1 cup ½ medium yellow onion, thinly sliced 

  • 3 cups 1 large zucchini, chopped 

  • 2 ounces Parmesan cheese, grated (about ½ cup), divided

  • 8 large eggs

  • ¾ teaspoon kosher salt

  • ½ teaspoon black pepper

  • teaspoon paprika

  • 3 tablespoons chopped flat-leaf parsley


  1. Preheat the oven to 400°F. Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high.

  2. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.

  3. Reserve 2 tablespoons cheese and set aside. Whisk together the remaining cheese, eggs, salt, pepper, and paprika.

  4. Pour over vegetables in skillet, and cook, stirring gently, until eggs just begin to set, about 1 minute. Transfer skillet to the preheated oven, and bake until edges are set but the center is still slightly loose 5 to 6 minutes.

  5. Increase oven temperature to broil, and broil until center is set and the top is lightly browned about 2 minutes. Serve topped with reserved Parmesan and parsley.

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