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Zucchini Oven Frittata

Rated as 4.18 out of 5 Stars

"A delicious, easy frittata recipe full of good vegetables and topped with cheeses."
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Ingredients

30 m servings 269 cals
Original recipe yields 5 servings (4 to 6 servings)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
  3. Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
  4. Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

Nutrition Facts


Per Serving: 269 calories; 20 g fat; 9.2 g carbohydrates; 14.5 g protein; 209 mg cholesterol; 617 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more ...

Most helpful critical review

I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also, I have made fritattas ...

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I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more ...

I, too, was confused by the recipe, and used my common sense that the eggs needed to be beaten first before stirring with the vegetables. With a few modifications, it was quite good. First, I ...

A great way to use all the zucchini from your garden. I used fresh picked "baby" zucchini and the frittata was fantastic. I have also substituted with cobly cheese and jack cheese. Both made ...

I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also, I have made fritattas ...

This was an amazing dinner- I changed it a little. I only used 2 tablespoons of olive to simmer the zucchini and garlic and I used the other tablespoon to replace the tablespoon of butter used ...

I loved this Frittata. Pretty much stuck to the ingredients except I had no peppers (so added extra zucchini) and I used cheddar cheese instead of mozzarella. Next time I'll saute all the vegeta...

This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As other...

I made this dish as a breakfast for vegetarian guests with muffins and fruit on the side. They loved it! I only used 2 small zucchini, added a splash of tabasco with the seasoninngs, and I thi...

Actually, I'd give this 4.5 stars. Overall, delicious! Made a few changes since I was trying to clean out the fridge too: 1/2 low sodium chicken broth and 1/2 water for more flavor, replaced ...