Individual Zucchini Frittatas
Perfect for brunch, meal prep, or a grab-and-go breakfast, these Individual Zucchini Frittatas are a delicious and healthy twist on a classic favorite. Packed with freshly grated zucchini, savory Parmesan and cheddar cheeses, aromatic garlic, and fresh parsley, these mini frittatas are baked in a muffin tin for perfectly portioned servings. The recipe highlights a key technique—squeezing out excess moisture from the zucchini to ensure a light, fluffy texture. Ready in just 35 minutes, they’re ideal for busy mornings or elegant gatherings alike. Serve them warm or at room temperature, and don’t forget—they store beautifully in the fridge for easy reheating throughout the week. Simple, nutritious, and bursting with flavor, these zucchini frittatas are sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 medium zucchini
- 6 eggs
- 0.25 cup milk
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded cheddar cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- for greasing butter or cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or cooking spray.
Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This ensures the frittatas aren't watery.
Mince the garlic and finely chop the fresh parsley.
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the grated zucchini to the skillet and cook for about 3-4 minutes, stirring occasionally, until slightly softened. Remove from heat and let cool for a few minutes.
In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, shredded cheddar cheese, salt, and black pepper.
Fold the cooked zucchini and fresh parsley into the egg mixture, stirring gently to combine.
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until the frittatas are puffed up and set in the middle.
Allow the frittatas to cool in the pan for a few minutes before carefully removing them with a knife or small spatula.
Serve warm or at room temperature. These frittatas can also be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 193 mg | 15% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
