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!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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
• 0 for greasing butter or cooking spray

Directions

Step 1

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

Step 2

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.

Step 3

Mince the garlic and finely chop the fresh parsley.

Step 4

In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

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.

Step 6

In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, shredded cheddar cheese, salt, and black pepper.

Step 7

Fold the cooked zucchini and fresh parsley into the egg mixture, stirring gently to combine.

Step 8

Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 of the way full.

Step 9

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

Step 10

Allow the frittatas to cool in the pan for a few minutes before carefully removing them with a knife or small spatula.

Step 11

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

Serving size	885.7 grams (885.7g)

Amount per serving	% Daily Value*
Calories	1158

Total Fat 79.20g	102%
Saturated Fat 35.20g	176%
Polyunsaturated Fat 1.70g
Cholesterol 1233mg	411%
Sodium 6408mg	279%
Total Carbohydrate 38.80g	14%
Dietary Fiber 3.70g	13%
Total Sugars 31.40g
Protein 74.50g	149%

Vitamin D 275IU	1377%
Calcium 1172mg	90%
Iron 7mg	40%
Potassium 1455mg	31%

*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: 61.1%

Protein: 25.6%

Carbs: 13.3%