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This easy, homemade zucchini frittata recipe is a wholesome, gluten-free dish packed with veggies, eggs, and melty cheese. Think of it as a crustless quiche meets a protein-packed summer snack — fluffy, flavorful, and perfect for brunch, lunchboxes, or weeknight dinners. It’s a delicious spin on a classic zucchini egg frittata and makes a satisfying way to use up summer squash.
Why You’ll Love This Recipe:
- Quick and easy to make — 10 pantry staples, ready in under 40 minutes.
- High in protein — thanks to eggs, mozzarella cheese, and yogurt.
- Great way to use up medium or large garden zucchini.
- Freezer-friendly — bake once, enjoy all week.
- Kid-approved — cheesy, soft, and easy to eat with hands.
Protein Zucchini And Egg Squares Tips for Success
- European zucchini tends to release much water, so don’t skip salting and squeezing well with a paper towel or clean cloth.
- Want more flavor? Add 1–2 garlic cloves (minced), chopped spinach, or cherry tomatoes to the egg mixture.
- For an herby touch, add dried thyme or Italian seasoning.
- Craving something heartier? Mix in cooked bell peppers or sautéed mushrooms.
- Sharp cheddar or feta cheese can replace or be added to the mozzarella for more punch.
- Make it in a skillet if you prefer stovetop cooking — just use medium-high heat and cook covered until set.
- This zucchini frittata square recipe is a fun twist on classic baked zucchini egg frittata dishes and works great for brunch.
Frequently Asked Questions
Yes! Almond flour works well for a low-carb or gluten-free version. The texture will be slightly more tender, but still delicious.
Yes, especially if you’re using European zucchini, which releases a lot of water. Skipping this step can lead to soggy, unevenly cooked frittata squares.
Absolutely. Use a non-stick or well-greased skillet over medium-high heat. Cover and cook until the center is set. You’ll get more of a traditional zucchini egg frittata texture.
Yes! Let the squares cool completely, then freeze in a single layer with parchment between pieces. Reheat in a skillet, toaster oven, or microwave.
Chopped spinach, bell peppers, cherry tomatoes, or even sautéed mushrooms are great additions to the egg mixture.
Mozzarella is great, because of its mild flavor, but you can mix it up with feta cheese, parmesan cheese, or sharp cheddar for more complexity.
This recipe is denser and higher in protein, with a veggie-forward texture. It’s more like a portable zucchini frittata square than a custardy quiche.
More Zucchini Recipes to Try
Zucchini Frittata
Ingredients
- 2 medium zucchini, grated (about 2 packed cups)
- 1/2 tsp salt, for draining zucchini
- 3 large eggs
- 3/4 cup shredded mozzarella cheese, or a mix with feta/parmesan for more punch
- 1/4 cup plain yogurt or sour cream
- 1/4 cup all-purpose flour or oat flour
- 1 tbsp cornstarch, adds fluff
- 1/2 tsp baking powder, for rise
- 1/2 tsp garlic powder
- 1/2 tsp dried dill or Italian seasoning
- Fresh ground black pepper, to taste
- Optional: 2 tbsp finely chopped dill, green onion or parsley
Instructions
- Preheat oven to 375°F (190°C). Line an 8×8″ pan with parchment paper or grease well with olive oil.
- Prep the zucchini: Grate zucchini, toss with 1/2 tsp salt, and let sit in a strainer for 5–10 minutes. Squeeze out as much liquid as possible using a clean towel or your hands.
- Make the batter: In a large bowl, whisk the eggs, yogurt, and seasonings. Stir in flour, cornstarch, and baking powder until smooth. Fold in the squeezed zucchini and cheese. Add fresh herbs if using. I used dill.
- Bake: Pour into prepared pan and smooth the top. Bake for 30–35 minutes, until golden and firm in the center. A knife should come out clean.
- Cool & Slice: Let cool slightly before slicing into squares. Serve warm or room temp with a dollop of yogurt, tzatziki, or even ketchup for kids.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
