Save This Herbed Zucchini and Feta Frittata is my go-to brunch hero for those lingering weekends or easy weeknight suppers when I need dinner on the table fast. Zucchini finds new life paired with fluffy eggs and briny feta, all tucked together with fragrant fresh herbs for a satisfying ensemble that somehow tastes lighter than air yet totally comforting.
The first time I tried this combo was on a lazy Sunday when my herb garden was out of control. Now it is a staple any time I have a bumper crop of zucchini or need a recipe that feels both healthy and special.
Ingredients
- Eggs: six large create the custardy base always choose the freshest eggs you can get for best flavor
- Zucchini: two medium grated and squeezed to remove moisture so you do not end up with a watery frittata
- Feta cheese: half cup crumbled brings salty tang and creaminess look for firm sheep's milk feta if available
- Fresh herbs: such as dill, parsley, and mint about three tablespoons chopped to brighten every bite
- Green onions: two finely sliced for a mild onion note plus color
- Olive oil: two tablespoons to sauté zucchini and grease the skillet choose extra virgin for better taste
- Black pepper and salt: to taste start light since feta can already be quite salty
Instructions
- Prep the Zucchini:
- Grate zucchini using the large holes of a box grater. Toss with a sprinkle of salt and let it sit in a colander for five to ten minutes. Squeeze hard with your hands or a kitchen towel until most of the water has drained. This keeps the frittata light instead of soggy.
- Sauté Vegetables:
- Heat olive oil in a twelve-inch ovenproof skillet over medium. Add the well-drained zucchini and cook while stirring often for six to eight minutes until tender and most liquid has evaporated. Stir in green onions and cook for one minute more. Remove the skillet from heat and let cool a couple minutes.
- Mix the Batter:
- In a large bowl whisk eggs with black pepper and a pinch of salt until fully combined. Fold in cooked zucchini mixture, crumbled feta, and chopped herbs. The eggs should look well aerated.
- Combine and Cook:
- Wipe out the skillet and brush lightly with extra olive oil if needed. Pour the egg mixture back in, gently spreading it even. Cook over low for two to three minutes until the edges start to set but the center is still runny.
- Bake to Finish:
- Transfer the skillet to a 375 degree oven. Bake ten to twelve minutes until puffed and barely set in the middle. The top should have little golden spots. Let rest three to five minutes before cutting into wedges.
- Serve and Enjoy:
- Slide a spatula around the edges and carefully lift out slices. This frittata is delicious warm or at room temperature and perfect next to a green salad.
Save Fresh dill is my secret weapon here. I love the way it brings a light anise flavor that plays perfectly with feta. One summer my brother insisted on making this for breakfast during vacation and now it is our family tradition every time we get together.
Storage Tips
Let any leftovers cool to room temperature before covering tightly with foil or placing in a container. Refrigerate for up to three days. Warm gently in a skillet over low or microwave just until heated through. Frittata also tastes great cold straight from the fridge which is a lifesaver on busy mornings.
Ingredient Substitutions
Swap feta for soft goat cheese or ricotta for a milder result. No fresh herbs? A mix of dried parsley and dill works in a pinch. You can add baby spinach or sautéed mushrooms for more veggie power, just cook off any extra liquid first.
Serving Suggestions
Pair a wedge of this frittata with crusty bread and a crisp salad for a Mediterranean style meal. It is equally good cut into tiny squares as an appetizer spread on a platter with olives and cherry tomatoes. Or tuck leftovers into a pita for a portable lunch.
Cultural and Seasonal Notes
Frittata is Italy’s answer to omelets and its frugal spirit shines here with peak summer zucchini. This version is especially popular in the Mediterranean where fresh herbs and salty cheeses ripen together through the warm months. I always look forward to making this as soon as the first zucchini show up at the farmers market.
Seasonal Adaptations
Add cherry tomatoes, halved, for extra juicy sweetness. Try basil and chives when in season for a different herbal note. Blend in roasted red peppers for color and a smoky edge. If you want to freeze sliced cooled frittata wrap tightly in wax paper, then foil, and freeze up to one month. Thaw overnight in the fridge and reheat uncovered at 350 degrees for ten minutes.
Save This will become a new staple for brunch or quick dinners. Enjoy each slice of this light and savory frittata and share with loved ones whenever summer zucchini is plentiful.
Common Questions
- → What herbs work well with zucchini and feta?
Popular choices include dill, parsley, chives, mint, and basil, adding freshness and flavor depth.
- → How do I prevent a soggy frittata?
Sauté zucchini to release moisture before adding to the eggs. Use a well-heated pan for baking.
- → Can I substitute feta with another cheese?
Yes, goat cheese or ricotta can be used for a creamy texture and tangy flavor.
- → Is this dish gluten-free?
Yes, this preparation is naturally gluten-free and suitable for most dietary needs.
- → What side dishes pair well?
Serve with crisp green salad, roasted potatoes, or fresh tomatoes for a complete meal.