🍳DailyRecipes
Breakfast

Easy Summer Zucchini Frittata

A simple and satisfying egg dish that puts your garden zucchini to great use.

By Daily Recipes Book· 🌍 Italian· July 29, 2026
Easy Summer Zucchini Frittata
dailyrecipesbook.com
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
4

This zucchini frittata is one of my favorite ways to use up those extra summer vegetables. It comes together quickly on the stovetop and finishes in the oven for a beautiful golden crust that everyone loves.

I find that salting the zucchini first is the secret to a great texture. It helps draw out the extra moisture so your frittata stays firm and delicious instead of getting watery.

Ingredients

  • 2 medium zucchini, grated
  • 1 teaspoon salt
  • 8 large eggs
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper

Instructions

  1. 1

    Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes, then squeeze out as much water as you can with your hands or a clean kitchen towel.

  2. 2

    Preheat your oven broiler to high.

  3. 3

    Whisk the eggs, parmesan cheese, parsley, and black pepper together in a medium bowl.

  4. 4

    Heat the olive oil in a 10 inch oven safe skillet over medium heat.

  5. 5

    Add the onion to the skillet and cook until soft, about 5 minutes. Add the garlic and the squeezed zucchini and cook for another 3 minutes.

  6. 6

    Pour the egg mixture into the skillet and spread it evenly over the vegetables. Cook undisturbed for 5 to 7 minutes until the edges are set.

  7. 7

    Place the skillet under the broiler for 2 to 3 minutes until the top is golden and the center is set. Serve immediately.

💡 Tips

Serve this warm with a simple green salad on the side for a light lunch. You can keep any leftovers in an airtight container in the fridge for up to three days.

#vegetarian#gluten free#healthy#breakfast#low carb

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