Baked Zucchini Frittata

Baked Zucchini Frittata
Makes:
6
to 8 servings
Prep Time:
15
minutes
Total Time:
50
minutes
based on 3 reviews
14

Dietary Considerations:

Low CalorieLow SodiumVegetarian
A wonderful appetizer or side dish, this Baked Zucchini Frittata offers a fluffy texture and a punch of flavor in every bite.

In this recipe:

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Ingredients:

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 2 1/2 cups grated zucchini
  • 3/4 cup diced onion
  • 2 cloves garlic, finely chopped
  • 3/4 to 1 cup (2.25 to 3 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 8 large eggs
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Milk

Directions:

PREHEAT oven to 350° F. Spray 10-inch-round or 13 x 9-inch baking dish with nonstick cooking spray.

HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese.

BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish.

BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice and serve.


Reviews:

Review This Recipe

Decadent

 Star(s)

Brian from Santa Monica, CA

This was SOOOO good!

Read More Reviews

Review This Recipe
  •  Star(s)

    awesome

    kenzie from albany,or

    aaaaaaaaaaaaaaahhhhhhhhhhhhhh this is delicioso!!!

  •  Star(s)

    Decadent

    Brian from Santa Monica, CA

    This was SOOOO good!

  •  Star(s)

    Delicious Zucchini

    Susan Haviar from San Diego, CA

    I tried this recipe on a group of 30 women at "Rachel's House", which is an abused women's shelter in San DIego. It was a hit! The menu was spagettii, salad, rolls and "Baked Zuccini Frittata". I increased the recipe by 3 times and sliced the zucchini instead of shredding it for this large crowd. I got raving reviews! I also served it to my family. My three picky teenagers and husband loved it!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 230
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 300mg (101% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 6g
  • Protein: 16g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Baked Zucchini Frittata

Ingredients

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 2 1/2 cups grated zucchini
  • 3/4 cup diced onion
  • 2 cloves garlic, finely chopped
  • 3/4 to 1 cup (2.25 to 3 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 8 large eggs
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Milk

 

Directions

PREHEAT oven to 350° F. Spray 10-inch-round or 13 x 9-inch baking dish with nonstick cooking spray.

HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese.

BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish.

BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice and serve.

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