Zucchini Frittata

To try

Servings: 6 · $2/serving · Active: 10 min · Total: 36 min ·

eggsfrittatazucchinicandidateto-tryeasyvegetarianhigh-protein

Notes

Added as a to-try option because it is a low-effort, budget-friendly egg dinner that uses summer zucchini and reheats well for breakfasts or lunches.
Imported from structured recipe metadata on 2026-07-30T09:02:26-04:00.
Image saved locally at /images/zucchini-frittata.jpg.

Quantity	Unit	Item	Section	Pantry?
1	tablespoons	butter	Dairy & Eggs	no
1	tablespoon	olive oil	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
1		shallot, (minced)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2	medium	zucchinis, (thinly sliced (about 1 pound))	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3	cloves	garlic, (minced)	Produce	no
2		green onions, (sliced)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
8	large	eggs	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	cup	cottage cheese	Cheese Products	no
3	tablespoons	milk	Dairy & Eggs	no
3/4	cup	shredded mozzarella cheese	Mexican/Italian ingredients	no
1/4	cup	freshly grated Parmesan cheese, (divided)	Mexican/Italian ingredients	no
2	tablespoons	chopped basil	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	teaspoon	kosher salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	teaspoons	black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes

Prep the oven. Preheat the oven to 375°F.
Cook the vegetables. In a 10-inch cast iron skillet or oven-safe skillet, melt the butter with the olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened. Stir in the zucchini and cook for 5 to 7 minutes, stirring occasionally, until tender and most of the moisture has cooked off. Add the garlic and green onions and cook for 1 minute.
Whisk the eggs. In a large bowl, whisk together the eggs, cottage cheese, milk, mozzarella cheese, 2 tablespoons of the Parmesan cheese, basil, salt, and pepper until well combined.
Combine everything. Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently stir once or twice to distribute the vegetables. Sprinkle the remaining 2 tablespoons Parmesan cheese over the top.
Bake the frittata. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the center no longer jiggles. If you'd like a more golden top, broil for 1 to 2 minutes, watching closely.
Cool and serve. Let the frittata rest for 5 minutes before slicing. Garnish with additional fresh basil, if desired, and serve warm.