{recipe} Three Cheese Zucchini Frittata

Whenever I cook for vegetarians, I sometimes struggle to figure out what to make that will be a filling, satisfying meal. Lately, I’ve been making this frittata a whole bunch, and not even missing the meat. It’s a great way to highlight this summer’s fresh zucchini, and it looks pretty impressive considering how easy and quick it is to make. Plus, with just one pan in the mix, doing the dishes is a snap.

I make this for brunch quite often, but it also makes a great appetizer on a summer evening. You could easily substitute another type of summer squash, like crookneck or patty pan.

Recipe: Three Cheese Zucchini Frittata
serves 4


  • 2 medium zucchini, sliced thinly
  • 1/2 cup cream cheese
  • 1/4 cup crumbled feta
  • 1/2 cup grated parmesan
  • 5 eggs
  • 1 tsp fresh herb of your choice, like thyme or oregano, chopped finely
  • salt and pepper
  • chili flakes (optional)
  • olive oil


  • Heat broiler to high. Put zucchini slices in a 10-inch non-stick, oven-proof skillet and drizzle with about a tablespoon of olive oil. Season with salt and pepper. Broil about 3-5 minutes, until soft and brown. Remove pan from oven. Leave broiler on.
  • In a bowl, mix together the three cheeses with a fork. Add the eggs and the herbs and beat with a whisk to combine. Season with salt, pepper, and chili flakes (if using.) Pour into zucchini pan and stir with a heat-proof spatula to ensure eggs get underneath the zucchini.
  • Put pan on stove and turn heat to medium. Cook without stirring until the egg mixture has set on the bottom and is beginning to set on the top.
  • Place pan in the broiler and cook another 3-5 minutes, until top is browned and puffy.
  • Loosen frittata with a spatula all around and gently slide it onto serving plate. Cut in wedges and serve immediately.

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