Baked Zucchini Frittatas

Elevate your brunch game with these easy and delicious Baked Zucchini Frittatas! Perfectly portioned in a muffin tin, these mini frittatas are a protein-packed, veggie-infused delight. Grated zucchini brings a boost of freshness and moisture, while a blend of sharp cheddar and nutty Parmesan cheeses creates a rich, savory flavor. Fluffy and light thanks to a touch of baking powder, these frittatas are infused with the aromatic goodness of fresh parsley and garlic. With just 15 minutes of prep time, they’re oven-baked to golden perfection in only 20 minutes, making them an ideal make-ahead breakfast or snack. Enjoy these versatile frittatas warm, straight from the oven, or chilled as a portable meal on the go. Perfect for meal prep or weekend gatherings, this recipe is a must-try for anyone looking for a healthy, low-carb, and satisfying option!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 6 eggs
• 0.25 cups milk
• 0.5 cups cheddar cheese, shredded
• 0.25 cups parmesan cheese, grated
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 cloves garlic, minced
• 2 tablespoons parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoons black pepper
• 1 teaspoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray.

Step 2

Grate the zucchini using a box grater. Place the grated zucchini into a clean kitchen towel or paper towel and squeeze tightly to remove excess moisture. Set aside.

Step 3

In a large mixing bowl, whisk together the eggs, milk, and olive oil until smooth.

Step 4

Add the shredded cheddar cheese, grated parmesan cheese, minced garlic, and chopped parsley to the egg mixture. Stir to combine.

Step 5

In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.

Step 6

Gradually add the dry ingredients to the egg mixture, whisking until incorporated and smooth.

Step 7

Fold in the squeezed zucchini, ensuring it is evenly distributed in the batter.

Step 8

Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the frittatas are puffed, golden, and set in the center.

Step 10

Remove the frittatas from the oven and let them cool in the tin for 5 minutes before carefully removing them with a small spatula or knife.

Step 11

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	879.8 grams (879.8g)

Amount per serving	% Daily Value*
Calories	1099

Total Fat 69.10g	89%
Saturated Fat 28.60g	143%
Polyunsaturated Fat 1.70g
Cholesterol 1202mg	401%
Sodium 6512mg	283%
Total Carbohydrate 52.70g	19%
Dietary Fiber 4.10g	15%
Total Sugars 31.50g
Protein 67.90g	136%

Vitamin D 285IU	1424%
Calcium 956mg	74%
Iron 8mg	47%
Potassium 1537mg	33%

*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.

Source of Calories

Fat: 56.3%

Protein: 24.6%

Carbs: 19.1%