Zucchini Frittata

Name: Zucchini Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. grated zucchini; 3 Tbsp. flour; 1 onion, chopped fine; mushrooms, sliced; 2 Tbsp. fresh basil or rosemary; 1 1/2 tsp. garlic salt; 6 to 7 eggs; 1/2 c. sour cream or yogurt; 4 oz. Cheddar cheese, grated; 1/4 c. Parmesan cheese; seasoned bread crumbs; extra Parmesan

Eats Now Editorial Team · 545 kcal · Breakfast

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Zucchini Frittata – a delicious recipe with zucchini, flour, onion, mushrooms, fresh basil, garlic salt. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

3 c. grated zucchini
3 Tbsp. flour
1 onion, chopped fine
mushrooms, sliced
2 Tbsp. fresh basil or rosemary
1 1/2 tsp. garlic salt
6 to 7 eggs
1/2 c. sour cream or yogurt
4 oz. Cheddar cheese, grated
1/4 c. Parmesan cheese
seasoned bread crumbs
extra Parmesan

1
Saute mushrooms and onion; add to squash, flour, salt and herb. Beat eggs lightly; add sour cream and add to squash mixture. Add cheeses.
2
Top with bread crumbs mixed with extra Parmesan.
3
Bake at 350u00b0 for 40 to 45 minutes.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. grated zucchini, 3 Tbsp. flour, 1 onion, chopped fine, mushrooms, sliced, and more.

Yes, Zucchini Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
545 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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