Zucchini Frittata with Feta and Basil
This simple zucchini frittata is the kind of meal I make on repeat all summer long. It's packed with tender summer zucchini, sweet onions and fresh basil, then finished with a sprinkle of tangy feta for just the right salty contrast. It's light, satisfying and makes an amazing summer breakfast, lunch or light dinner.
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This zucchini frittata recipe is inspired by my friend and chef, Lisa, who I worked for years ago at her old restaurant Savaradio in Ventnor, NJ.
She had a killer breakfast menu, and this is one of the dishes that's stuck with me ever since. I always make it in the summer when fresh, locally grown zucchini is everywhere (including my backyard!).
What I love about this gorgeous frittata is that the feta cheese is crumbled over the top after baking, rather than mixed in, so it stays fresh and creamy. The onions add sweetness, fresh basil makes it pop, and the texture is just perfect.
It's delicious hot out of the oven, warm or even at room temperature. We'll eat it for a quick breakfast, a light lunch with a side salad, or an easy weeknight dinner with some crusty bread.
Sometimes we just let it sit on the stove and pick at it all day!
What is a Frittata?
A frittata is an Italian egg dish that's similar to an omelet or crustless quiche, but even easier to make. The eggs are cooked gently in a pan and either finished in the oven or cooked fully on the stove, covered with a lid.
Frittatas can be made with vegetables, cheeses, cured meats, pasta, or really anything you have in your fridge. They're sliced into wedges and can be served warm, room temperature, or even cold.
Want more Italian egg dishes? Try my cozy eggs in purgatory, these creamy slow scrambled eggs with ricotta, or this hearty butternut squash, bacon, kale and goat cheese frittata.
Why This Recipe Works
- Keeps the feta cheese fresh and creamy by adding it after baking.
- Bakes in one oven-safe pan for minimal cleanup.
- Can be served hot, warm, or at room temperature.
- Great for make-ahead meals and entertaining.
- A great way to use up a surplus of zucchini from the garden!
Ingredient Notes
Fresh Zucchini - Look for small zucchini with smooth skin and no blemishes. These are sweeter and contain less water, which means better texture and flavor in your frittata. Avoid giant zucchini, which can be watery and fibrous with lots of seeds.
Onions - Thinly sliced onions bring a mellow sweetness that balances the richness of the eggs and saltiness of the cheese. I prefer sweet onions, but yellow onions work too.
Eggs - The base of this fluffy egg mixture. Use fresh, pasture raised high-quality eggs for the best texture and flavor.
Feta Cheese - Use a good quality creamy feta in brine, ideally made from sheep's milk. Skip the pre-crumbled kind. It's often dry and chalky. Sprinkle it on top of the frittata after baking for the best contrast.
Fresh Basil - Adds bright, herbal flavor that makes the dish sing. You can also add other fresh herbs like fresh parsley or chives if you'd like.
Olive Oil - A bit of olive oil helps sauté the vegetables and prevents sticking. Use a high-quality extra virgin olive oil like the kind featured in my Italian olive oil and vinegars guide.
Salt + Pepper - Season to taste with kosher salt and freshly ground black pepper. Adjust based on how salty your feta is.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 10-inch cast-iron pan or large skillet (oven safe)
- Mixing bowl
- Measuring spoons
- Chef's knife
- Cutting board
How to Make a Zucchini Frittata
- Preheat the oven to 375°F.
- Heat a bit of olive oil in a 10-inch cast-iron pan over medium heat.
- Add the onion and cook until softened, about 3-4 minutes.
- Add the zucchini and sauté until golden brown, about 5-6 minutes. Season with about half a teaspoon of salt and black pepper.
Pro Tip: For the best texture, slice your zucchini evenly. A mandoline is a great tool for this. Uniform pieces cook at the same rate and prevent excess liquid from making the frittata soggy.
- In a large bowl, beat the eggs with half the basil, a pinch of salt, and pepper.
- Pour the frittata mixture over the cooked zucchini mixture and stir gently to combine.
- Cook on medium-high heat for 1-2 minutes until the edges begin to set, then transfer to the preheated oven.
- Let the frittata bake for 10-15 minutes, or until fully set and slightly puffed.
Pro Tip: The frittata is done when the center is firm and no longer jiggly. Don't overcook or it'll dry out.
- Let cool for a couple of minutes, then top with crumbled feta and the remaining fresh basil. Slice into wedges and serve.
Tips for Success
- Avoid overcooking the eggs, they should be just set and tender, not rubbery.
- This recipe is super scalable, add more eggs to make it serve a crowd, no need to increase veggies if you don't have them.
- If your zucchini seem watery, blot them with a paper towel to remove excess liquid.
- A cast-iron pan produces crispy edges (the best part), but a greased baking dish works too.
Variations
- Add roasted red bell peppers or cherry tomatoes for color and added sweetness.
- Swap the feta cheese for goat cheese, white cheddar, or parmesan cheese.
- Stir in chopped fresh parsley, dill, or Italian seasoning for extra herb flavor.
- Mix in a spoonful of sour cream or a splash of whole milk or heavy cream for extra richness.
- Try with sautéed red bell pepper, artichoke hearts or roasted eggplant.
Serving Suggestions
This delicious frittata is excellent served warm or at room temperature. For a light lunch or brunch, pair it with a simple green salad or some roasted potatoes. It also makes a great centerpiece for a weekend breakfast spread.
Round it out with something starchy like this airy focaccia, crusty pan con tomate, or these dramatic muffin tin popovers.
Storing and Reheating
Store any leftover frittata in an airtight container or wrapped in plastic wrap in the fridge for up to 4 days.
To reheat, pop it in a 300°F toaster oven or regular oven until warmed through, or microwave gently in 30-second intervals.
FAQs
Yes! Use any oven-safe pan or transfer the cooked vegetables to a greased baking dish before pouring in the frittata mixture.
Use small zucchini with fewer seeds and make sure to cook off any excess liquid. You can also salt the zucchini slices, wait a few minutes, then blot with a paper towel before adding them to the eggs.
Freezing isn't ideal. It can make the texture spongy. For best results, store in the fridge and eat within a few days.
Try goat cheese, parmesan cheese, or white cheddar. Just note that feta's unique saltiness, creaminess and tanginess adds a lot, so choose something with bold flavor.
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Zucchini Feta Frittata
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion small, thinly sliced
- 1 lb zucchini about 2 small-medium, thinly sliced into half moons
- 6 eggs large
- ½ cup basil leaves fresh, thinly sliced into ribbons (chiffonade), divided
- Kosher salt and freshly ground black pepper to taste
- 4 oz feta cheese crumbled (about ⅔ cup)
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a 10-inch cast iron skillet over medium heat.
- Add the onion and cook until softened, about 3-4 minutes.
- Add the zucchini and cook until lightly golden, about 5-6 minutes. Season with salt and pepper.
- In a bowl, beat the eggs with half of the chopped basil, a pinch of salt, and black pepper.
- Pour the eggs evenly over the vegetables in the skillet and stir to combine.
- Cook for 1-2 minutes until the edges begin to set, then transfer the skillet to the oven and bake until it's fully set and slightly puffed, about 10-15 minutes.
- Keep a close eye on it so that the eggs don't overcook. Remove from the oven and let cool for 5 minutes.
- Sprinkle crumbled feta and remaining fresh basil on top, then slice into wedges and serve.
Notes
- Avoid overcooking the eggs, they should be just set and tender, not rubbery.
- This recipe is super scalable, add more eggs to make it serve a crowd, no need to increase veggies if you don't have them.
- If your zucchini seem watery, blot them with a paper towel to remove excess liquid.
- A cast-iron pan produces crispy edges (the best part), but a greased baking dish works too.
