Zucchini And Potato Frittata Recipe

I’m sharing my Zucchini Potato Frittata, a one-pan recipe that layers shredded zucchini, thinly sliced potatoes, onions, eggs, cream and Parmesan with a clever step to keep the center silky while the edges turn golden.

I keep coming back to my Zucchini And Potato Frittata because it does that rare thing: it feels fancy but doesn’t make me sweat. The mix of zucchini and potatoes gives it texture and heft so it works for breakfast, brunch or a quick dinner.

I was scrolling through Potato And Zucchini Recipes and rolled my eyes, figured it would be the same old, but this one surprised me. It’s the kind of dish I make when I want impressive but lazy, and it keeps well for leftovers which is a win.

If you like Zucchini Potato Recipes you’ll know what I mean.

Ingredients

• Zucchini: mild, watery veg, adds fiber and vitamins, keeps frittata light.
• Potatoes: starchy, add carbs and creamy texture, filling and comfort food.
• Eggs: protein rich, bind everything together, make it fluffy and satisfying.
• Parmesan: salty, umami flavor, adds savory depth and a sharp cheesy finish.
• Olive oil: heart healthy fat, helps brown veg and carry flavors, mild fruity notes.
• Onion: sweet when caramelized, gives background sweetness and aromatic depth to dish.
• Garlic: punchy, adds sharp savory bite, small amount goes a long way.

Ingredient Quantities

• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium yellow onion
• 2 medium zucchini about 1 lb
• 1 lb potatoes Yukon Gold or Russet
• 2 cloves garlic
• 6 large eggs
• 1/4 cup heavy cream or whole milk
• 1/2 cup grated parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley or chives optional
• Pinch red pepper flakes optional

How to Make this

1. Preheat oven to 400°F. Thinly slice 1 lb potatoes about 1/8 inch thick, slice 2 zucchini, thinly slice 1 yellow onion and mince 2 cloves garlic. Toss the zucchini with a pinch of salt and set in a colander to drain while you cook the potatoes.

2. Heat 2 tbsp olive oil and 1 tbsp butter in a 10 inch oven safe skillet over medium. Add the potatoes in a single layer, sprinkle half of the 1 tsp kosher salt and half of the 1/2 tsp black pepper, and cook 8 to 10 minutes stirring occasionally until they start to soften and brown.

3. Push potatoes to make a little space, add the onion and cook 3 to 4 minutes until translucent, then stir in the garlic and cook 30 seconds more.

4. Squeeze the zucchini dry with paper towels or a clean dish towel, add to the skillet and cook another 4 to 6 minutes until zucchini is tender and most moisture has evaporated. If you like a touch of heat add a pinch of red pepper flakes now.

5. In a bowl whisk 6 large eggs with 1/4 cup heavy cream or whole milk, the remaining half of the 1 tsp kosher salt and half of the 1/2 tsp black pepper, and 1/2 cup grated Parmesan. Tip: grate the cheese finely so it melts evenly.

6. Reduce heat to low, spread the vegetable mixture evenly in the skillet and pour the egg and cheese mixture on top, shaking the pan gently so eggs settle around the veg.

7. Cook on the stove 2 to 3 minutes until the edges begin to set but the center is still loose.

8. Transfer the skillet to the preheated oven and bake 8 to 12 minutes until the frittata is puffed and the center is just set, a knife in the middle should come out mostly clean.

9. Remove from the oven and let rest 5 minutes so it finishes setting, then sprinkle with 2 tbsp chopped fresh parsley or chives and slice. Leftovers keep 3 days in the fridge and reheat well.

Equipment Needed

1. 10-inch oven-safe skillet, cast iron or ovenproof nonstick works best
2. Cutting board
3. Sharp chef’s knife (for thin slicing)
4. Mandoline or vegetable slicer (optional but handy)
5. Colander or fine sieve to drain zucchini
6. Mixing bowl
7. Whisk or fork to beat the eggs
8. Spatula or wooden spoon for stirring and smoothing
9. Measuring cups and spoons
10. Paper towels or a clean dish towel plus oven mitts for handling the hot skillet

FAQ

Zucchini And Potato Frittata Recipe Substitutions and Variations

• Olive oil: swap with avocado or grapeseed oil, they stand up to high heat and give a neutral flavor.
• Potatoes: use thinly sliced sweet potatoes for a sweeter, softer frittata, or small cauliflower florets if you want a lower carb option, just cook a bit longer so they get tender.
• Heavy cream: sub with whole milk for a lighter finish, or stir in a couple tablespoons of plain Greek yogurt to keep it creamy, you’ll lose some richness but it’s still good.
• Parmesan: try Pecorino Romano for a sharper, saltier bite, grated cheddar for more melt and richness, or nutritional yeast if you need a dairy free version.

Pro Tips

1) Dry the zucchini like your life depends on it. Salt it early to pull out the water, let it sit 8 to 10 minutes then really squeeze and pat it with a towel until almost dry. If you skip this you’ll get a watery mess that makes the eggs weep.

2) Get your potato slices totally even. A mandoline helps but a sharp knife works too. For extra crispy edges, par-cook the slices briefly in boiling water or the microwave, drain and dry them before frying, and don’t crowd the pan or theyll steam instead of brown.

3) Bring the eggs to room temp and whisk them vigorously with the cream so they’re airy, but once you mix in cheese be gentle. Cook low and slow on the stovetop until edges just set then finish in the oven, otherwise the center will overcook and get rubbery.

4) Finish smart and store smart. Let the frittata rest 5 to 10 minutes before slicing so it firms up, add fresh herbs at the end for brightness, and reheat leftovers gently in a low oven or covered skillet so it doesnt dry out; you can freeze portions wrapped tight for longer storage if needed.