Zucchini & cheddar frittata

Summer squash - with cheese and cream you can't go wrong

Our zucchini squash continues to grow well, new ones are coming all the time. They are so good in both salads and on the grill, but sometimes you want to try something new. Googled and found a lot of good recipes..and there was one that stuck in my head. A frittata.

A cooking time of about 30 minutes is a good amount of time and a reasonably quick recipe. It is somewhat reminiscent of an omelette, a meal that you can also use a little left over from the fridge as vegetables, meat or pieces of cheese that hide if you wish. However, this zucchini frittata is what a frittata should be in my opinion: full of flavor.. creamy and delicate, almost like a crustless food pie. A perfect tan

There are three secrets behind the success of this delicacy:

1) squeeze out as much water as possible from the zucchini;

2) add some heavy cream and lots of cheese to the egg mixture; and

3) bake the frittata in a low-temperature oven, instead of the traditional method on the stovetop, so that the eggs are cooked gently until the mixture is no longer runny and moving.


  • 2 small zucchini, about 450 - 500g
  • 3 Tbs butter
  • Approx 1 dl chopped shallots, onion or green onion - whichever you have in the fridge or garden, all are delicious
  • Salt and pepper to taste
  • 6-8 large eggs *
  • 3/4 dl heavy cream
  • 140 - 150g grated cheddar

* 6 eggs is a good size for two people, with a good size bit leftover for the lunch box. 8 eggs will feed more.


  1. Grate the zucchini by hand or in a food processor. It is best to use small zucchini, as they contain less water.
  2. Once grated, put the grated zucchini in a colander and squeeze out as much liquid as possible, place the zucchini on several layers of kitchen paper, squeeze and let the paper absorb the last of it. Depending on how much water is in the zucchini, you may need to repeat this step.
  3. Now chop the shallots (or the onions you have, and don't be stingy with the onions - the recipe can handle more😊)
  4. Next, melt a few tablespoons of butter in a 10-inch cast iron or ovenproof nonstick skillet. Add onion, zucchini and 1/2 teaspoon salt.
  5. Cook for 7 to 8 minutes, until the zucchini is soft and the liquid has boiled down. 
  6. Meanwhile, mix the eggs, remaining salt, pepper and heavy cream in a large bowl and whisk together.
  7. Add the cooked zucchini and grated cheese to the egg mixture and stir. Pour the mixture into the frying pan.

Bake in oven at 160 - 170C Time 20 - 25 minutes. Serve warm or lukewarm with a good salad.

The cooked frittata can be frozen for up to 3 months. Take the frittata out of the freezer about 24 hours before serving and heat it in the microwave or, covered with foil, in a hot oven (about 150 degrees) until it is warm in the middle.

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