• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast & Brunch Recipes

    Zucchini Frittata

    Modified: Apr 23, 2023 · Published: May 9, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This, friends, is the last thing I cooked on my beloved stovetop before it was brutally murdered accidentally broken. Let's just say that something fell in the kitchen, shattered the glass, and the parts have been discontinued.

    Moment of silence.

    Zucchini Frittata

    So now that I've ordered an entirely new range, I'm working on catching up on some old posts. You know, of things that were cooked before we lost our venerated kitchen appliance.

    I think I need another moment of silence. And a cocktail or three.

    Zucchini Frittata

    RIP (Woah) Black Betty. 2009-2014. You were loved and adored by all.

    Anyhow, don't let all this talk of slain appliances discourage you from trying this gorgeous frittata. The texture was absolutely perfect! It's chocked full of zucchini and Parmesan cheese, and with a little flour in there to thicken up all the eggs, it was a knockout.

    I sautéed the veggies in the same cast iron skillet that I used to bake it, emptied it out and wiped it gently with a paper towel, added more oil and poured the egg/zucchini mixture back in there. Because I hate creating extra dishes for my beloved live-in dishwasher. 😉

    Make sure to note that you 'll need to salt and strain/press your zucchini for an hour before you even get going on this beauty, so make sure you give yourself plenty of time.

    Zucchini Frittata

    Zucchini Frittata
    King Arthur Flour

    Hands-on time: 10 mins. to 20 mins.
    Baking time: 20 mins. to 25 mins.
    Total time: 1 hrs 50 mins. to 3 hrs 10 mins.
    Yield: 8 to 10 servings

    2 pounds zucchini/summer squash (about 2 zucchini and 1 summer squash), grated
    ½ teaspoon salt
    1 large sweet onion, peeled and diced
    1 ½ cups freshly grated Parmesan cheese
    8 large eggs
    2 tablespoons King Arthur Unbleached All-Purpose Flour

    1) Stir the salt into the grated squash. Place the squash in a colander, weigh it down, and let it drain for an hour or so.

    2) Combine the drained squash and onion. Fry in 2 tablespoons olive oil in a large skillet until soft, about 20 minutes; the vegetables will greatly diminish in volume. Season to taste with additional salt, if desired, and pepper.

    3) Preheat the oven to 400°F.

    4) In a large bowl, whisk together the cheese, eggs, and flour.

    5) Add the cooked squash, drained of any liquid if necessary. Stir to combine.

    6) Drizzle 1 tablespoon olive oil into a 9" or 10" cast iron skillet, and heat the skillet on the stovetop until the oil is very hot.

    7) Spread the vegetable mixture evenly in the pan. Bake the frittata for about 20 to 25 minutes, until it's light golden brown on top.

    8) Remove from the oven, and serve hot, in wedges.

    tips from our bakers:
    If you're counting calories, fat grams, or cholesterol, this is a great place to use an egg substitute. One 15-ounce carton is perfect for this recipe.

    Big Flavors Rating: 4 Stars

    More Breakfast & Brunch Recipes

    • Ladling homemade yogurt into a glass jar for storage.
      Homemade Instant Pot Yogurt
    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Close-up of a forkful of birthday cake confetti pancakes.
      Birthday Cake Confetti Pancakes with Sprinkles
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    Reader Interactions

    Comments

    1. Joanne (eats well with others)

      May 13, 2014 at 5:50 pm

      I still can't BELIEVE that happened! Who would have thought a bottle of vanilla could do so much damage?!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.