Nothing says “lazy weekend brunch” quite like a frittata that’s packed with fresh veggies, creamy cheese, and all the herbs. This Zucchini Frittata with Feta and Chives is peak summer sunshine on a plate.
Table of Contents
Why I Love This Recipe
We're having an unintentional zucchini week here on WGC. Yesterday was fritters. Today is this Zucchini Frittata. You know that zucchini pasta is on rotation weekly. I can't be stopped.
This Zucchini Frittata is my go-to when I want something that’s light, flavorful, and can be eaten hot, warm, or even cold straight from the fridge. The zucchini and leeks cook down until they’re sweet and tender, the feta adds a tangy, creamy punch, and the lemon zest and chives make the whole thing taste fresh and bright and summery. Plus, it’s the ultimate clean-out-the-fridge meal as you can swap in whatever veggies you have on hand and it will still be amazing. Pair the Zucchini Frittata with a peppery arugula salad and you’ve got a meal that works for breakfast, lunch, or dinner.
Ingredients & Substitutions
- Olive oil
- Zucchini
- Leeks (or scallions)
- Garlic cloves
- Frozen peas
- Eggs
- Lemon zest
- Fresh chives
- Feta cheese (or goat cheese)
- Flaky salt
- Arugula or Spinach
How to Make
- Preheat the oven to 425°F.
- Heat 4 tablespoons olive oil in a large oven-safe skillet over high heat. Add the zucchini and leeks, season with salt, and cook, stirring often, until softened, about 8–10 minutes.
- Add the garlic and cook for 2 minutes until fragrant. Stir in the peas.
- In a large bowl, whisk the eggs with lemon zest, chives, and a pinch of salt. Taste the vegetable mixture and adjust seasoning, then fold it into the eggs.
- Wipe out the skillet if needed, then return it to medium-high heat with the remaining tablespoon of olive oil. Pour in the egg mixture and shimmy the pan to evenly distribute.
- Cook for 2–3 minutes until the edges start to set and the bottom is lightly golden. Sprinkle the feta over the top.
- Transfer the skillet to the oven and bake for 8–10 minutes, until just set in the center.
- Let the Zucchini Frittata cool slightly before slicing. Serve with arugula on the side.
Tips & Tricks
- Use an oven-safe skillet so you can seamlessly go from stovetop to oven.
- Make sure your leeks are cleaned well, they can be sandy in between the layers.
- Let the veggies cool slightly before adding to the eggs so you don’t scramble them.
- For an extra golden top, broil for the last 1-2 minutes of cooking.
- This frittata keeps well in the fridge for up to 3 days and is great for meal prep.
FAQ's
Can I make this ahead of time?
Yes, bake it, let it cool, then store it in an airtight container in the fridge. Reheat gently in the oven or enjoy cold.
Can I freeze a zucchini frittata?
You can, but the texture can get a little spongy. It’s best eaten fresh or from the fridge within a few days.
Do I have to use feta?
Not at all! Goat cheese, ricotta salata, or even shredded cheddar will work.
Can I make this dairy-free?
Of course - just skip the cheese!
Similar Recipes
Zucchini Frittata
Ingredients
- 5 tablespoon olive oil divided
- 1 pound zucchini sliced into thin rounds
- 4 leeks thinly sliced
- 4 cloves garlic thinly sliced
- 1 cup frozen peas
- 8 eggs
- 1 lemon zested
- ¼ cup chives snipped
- 3 ounces feta cheese crumbled
- 1 teaspoon kosher salt plus more to taste
Instructions
- Preheat the oven to 425°F.
- Heat 4 tablespoons olive oil in a large oven-safe skillet over high heat. Add the zucchini and leeks, season with salt, and cook, stirring often, until softened, about 8–10 minutes.
- Add the garlic and cook for 2 minutes until fragrant. Stir in the peas.
- In a large bowl, whisk the eggs with lemon zest, chives, and a pinch of salt. Taste the vegetable mixture and adjust seasoning, then fold it into the eggs.
- Wipe out the skillet if needed, then return it to medium-high heat with the remaining tablespoon of olive oil. Pour in the egg mixture and shimmy the pan to evenly distribute.
- Cook for 2–3 minutes until the edges start to set and the bottom is lightly golden. Sprinkle the feta over the top.
- Transfer the skillet to the oven and bake for 8–10 minutes, until just set in the center.
- Let cool slightly before slicing. Serve with arugula on the side.
