Cheesy Summer Zucchini Frittata with Fresh Basil
We’re elevating the humble zucchini by pairing it with a rich blend of melted cheese and a heavy hand of fresh summer herbs. The transition from a quick stovetop sear to a gentle oven finish ensures a custardy, tender interior and a shatter-crisp golden edge. Light yet satisfying, this easy zucchini frittata is perfect for breakfast, brunch, or even a simple lunch. Vegetarian and gluten-free.
Servings: 6 servings
Calories: 340kcal
Equipment
Ingredients
- 1-2 medium zucchini
- 2 Tbsp extra virgin olive oil
- 3 large garlic cloves, finely chopped
- 1¼ tsp Kosher salt
- 12 large eggs, beaten
- ¾ cup Cheddar, Parmesan, or Gouda
- ½ cup sour cream
- 3 Tbsp fresh basil, thinly sliced
- 2 Tbsp chives, thinly sliced
- ¼ tsp freshly ground black pepper
- Flaky sea salt
Instructions
- Prep the zucchini. Preheat oven to 375°F/190°C. Wash and dry zucchini, then thinly slice into rounds that are ⅛-inch thick. Should yield 1½-2 cups total. Heat 2 Tbsp extra virgin olive oil in a 11-inch skillet over medium-high heat. When hot, add the sliced zucchini and cook, stirring occasionally, for 5 minutes, or until just beginning to brown.
- Make the egg mixture. While the zucchini is cooking, combine 12 eggs, ½ cup sour cream (or ricotta), a heaping ½ cup grated cheese, 3 Tbsp basil, 2 Tbsp chives, 1 tsp Kosher salt, and ¼ tsp black pepper. Whisk to combine.
- Finish assembling the frittata. Add 3 large cloves of finely chopped garlic and ¼ tsp Kosher salt, then cook another 30 seconds until fragrant. Pour the egg and cheese mixture on top, then stir once or twice, to make sure all the zucchini are coated. Sprinkle with remaining ¼ cup grated cheese, then cook for 3-4 minutes on the stove top, until the edges begin to set.
- Transfer to preheated oven. Transfer the skillet to a preheated oven and cook for 20-23 minutes, or until the frittata is light golden brown and puffed up.
- Serve immediately. Allow the frittata to cool for 5 minutes, then slice and serve immediately. We recommend a sprinkle of flaky sea salt on each piece.
Notes
- Zucchini: Use a mandoline to slice into ⅛-inch rounds, if desired.
- Sour cream swap: Substitute ricotta, crème fraîche, Greek yogurt, whole milk, or heavy cream.
- Cast iron: Works great and creates a crispier bottom. Remove 2–3 minutes early, as it will continue cooking off heat.
- Make ahead: Make up to 3 days ahead. Let sit at room temperature 30 minutes before serving, or reheat in a 350°F / 175°C oven for 10 minutes, until warmed through.
Nutrition
Calories: 340kcal | Carbohydrates: 3g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 390mg | Sodium: 845mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 866IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 2mg
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