Search thousands of recipes reviewed by home cooks like you.

Zucchini Oven Frittata

Zucchini Oven Frittata

  • Prep

  • Cook

  • Ready In

BZEEFMOM

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DONNA LAWSON
33
1/13/2003

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 flavor and replaced the mushrooms with extra onions and zucchini. Also, I didn't need to add any butter, so it had a little less fat. This was the first Frittata I've ever made, and I think I'll make again and again!

SHANABARB2
22
11/24/2003

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 took out the simmered vegetables so that they wouldn't get overdone, and added them back after the onionmushrooms were done. Like other reviewers, I also minced the garlic for flavor. I used 7 eggs (4 whole, and 3 whites), extra sharp cheddar cheese instead of mozzarella, and added some italian seasonings (oreganobasil)towards the end.

MESTELL
17
12/23/2002

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 excellent tasting frittatas.