Name: Summer Zucchini Frittata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 10 large eggs; ¾ cup cottage cheese (2% lowfat or whole); 1 teaspoon Italian seasoning; ¾ teaspoon kosher salt (divided); Freshly ground black pepper, to taste; 1 tablespoon olive oil; ⅓ cup diced yellow onion (or substitute red onion or shallots); ⅓ cup diced red bell pepper; 1 cup sliced zucchini (¼-inch pieces from 1 small zucchini); 1 ear fresh sweet corn (kernels sliced off the cob) or 1 cup frozen corn (thawed); ½ cup cherry or grape tomatoes, quartered; 1 teaspoon minced garlic; ½ cup shredded pepper Jack cheese; ½ cup crumbled feta cheese

Print Recipe· 3.9 from 13 reviews

If you’re looking for a vibrant, fresh, and utterly irresistible dish to celebrate all the best flavors of the season, this Summer Zucchini Frittata Recipe is your new go-to. Bursting with tender zucchini, sweet corn, juicy tomatoes, and a delightful mix of cheeses, it’s not only a feast for the eyes but a comforting, protein-packed meal that feels like sunshine on a plate. Whether you’re serving it for breakfast, lunch, or a light dinner, this frittata is easy to make and full of wonderful textures and bright flavors that truly capture the spirit of summer.

Ingredients You’ll Need

The image shows fresh cooking ingredients arranged neatly on a white marbled surface. On the left, there is a block of hard cheese with a metal grater and a pile of shredded cheese beside it. Above and beside the cheese, there is a bunch of fresh green herbs with small leaves. Moving to the center, slices of green zucchini are spread out in a loose pile. To the right, whole garlic bulbs and peeled cloves are nestled next to four brown eggs in a carton. On the bottom right, a clear glass bowl is filled with red and yellow cherry tomatoes. Small bowls of salt and black pepper are near the top center area. The arrangement looks clean and fresh, showing each ingredient clearly. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Summer Zucchini Frittata Recipe plays a starring role to create a perfectly balanced flavor profile, from creamy cheeses to sweet and savory veggies that add color, moisture, and a bit of crunch.

10 large eggs: The essential base of the frittata, providing richness and protein.
¾ cup cottage cheese (2% lowfat or whole): Adds creaminess and helps keep the frittata moist without heaviness.
1 teaspoon Italian seasoning: A fragrant blend that adds depth and a touch of herbal freshness.
¾ teaspoon kosher salt (divided): Enhances all the flavors without overpowering the delicate veggies.
Freshly ground black pepper (to taste): Adds just the right amount of warmth and brightness.
1 tablespoon olive oil: Perfect for sautéing and adding a subtle fruity richness.
⅓ cup diced yellow onion: Brings a mild sweetness and soft texture when sautéed.
⅓ cup diced red bell pepper: Adds crispness and a pop of vibrant color.
1 cup sliced zucchini: The star vegetable for this recipe, tender and subtly sweet.
1 ear fresh sweet corn (kernels sliced off the cob) or 1 cup frozen corn (thawed): Adds juicy pops of sweetness.
½ cup cherry or grape tomatoes (quartered): Bursting with freshness and a hint of tartness.
1 teaspoon minced garlic: Gives a gentle savory kick.
½ cup shredded pepper Jack cheese: Melts beautifully with a mild kick of spice.
½ cup crumbled feta cheese: Adds tanginess and a creamy crumbly texture.

How to Make Summer Zucchini Frittata Recipe

Step 1: Whisk the Egg Mixture

Start by cracking your eggs into a large bowl and whisk them until smooth and light. Stir in the creamy cottage cheese, fragrant Italian seasoning, half of the kosher salt, and a good crack of black pepper. Whisk until everything is evenly combined—this mixture is the heart of your frittata, so make sure it’s well blended and ready to soak up all the goodness from the veggies and cheese.

Step 2: Sauté the Aromatics and Veggies

Heat olive oil in a 12-inch oven-proof skillet over medium heat. Toss in diced yellow onion and red bell pepper, cooking until the onion turns soft and just starts to caramelize, about 2 to 3 minutes. Then add zucchini, corn, tomatoes, garlic, the rest of the salt, and pepper. Crank up the heat slightly and stir for a couple more minutes until the veggies soften and the tomatoes release their sweet juices. This step builds the flavor base and ensures every bite bursts with fresh summer goodness.

Step 3: Layer Cheeses and Egg Mixture

Remove the skillet from the heat and sprinkle the shredded pepper Jack and crumbled feta evenly over the veggies. Next, pour the egg mixture on top and give a gentle stir to combine everything just enough so the vibrant vegetables peek through once baked. This layering is key to a rich and colorful frittata.

Step 4: Cook on the Stove then Bake

Return the skillet to the stovetop on low heat, and cook undisturbed until the edges start to set but the center is still runny—about 1 to 2 minutes. This gives the frittata a stable base before transferring it to the oven. Slide the skillet into a 375°F preheated oven and bake for 15 to 20 minutes until the top turns light golden and the center is cooked through. Let it rest for a few minutes before slicing to keep every tender forkful intact.

How to Serve Summer Zucchini Frittata Recipe

A slice of omelette sits on a white plate with small black speckles, showing three main layers: a yellow cooked egg base dotted with green herbs, a middle layer of bright red and orange cherry tomato pieces mixed with yellow corn, and white crumbled cheese sprinkled on top. Fresh green parsley leaves decorate the side of the plate. In the background, part of the remaining omelette is visible in a dark pan. A wooden cutting board holds chopped green zucchini and whole red cherry tomatoes on a white marbled surface. Two silver forks rest on a beige cloth near the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like chopped basil, parsley, or chives can add a fresh, aromatic touch to your Summer Zucchini Frittata Recipe. A drizzle of good quality extra virgin olive oil or a few chili flakes can also elevate the presentation and flavor. Crumbled feta or a dollop of tangy yogurt on the side complement this dish beautifully.

Side Dishes

This frittata pairs perfectly with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. For a more substantial meal, try serving with crusty bread or roasted new potatoes. Fresh fruit or a simple berry compote can add a touch of sweetness and balance.

Creative Ways to Present

Slice your Summer Zucchini Frittata Recipe into individual wedges for a charming brunch platter. For a picnic, pack it in a container with colorful veggie sticks and hummus. You can also serve minty yogurt or avocado slices alongside to bring in extra creaminess and vibrancy. The beauty of a frittata lies in its versatility, so feel free to get creative!

Make Ahead and Storage

Storing Leftovers

Keep your leftover frittata covered tightly in the refrigerator for up to 3 days. This allows the flavors to meld even more while maintaining its moist, tender texture. Just be sure to cool it completely before sealing.

Freezing

While fresh is always best, you can freeze cooked slices wrapped well in plastic wrap and then aluminum foil or in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to enjoy a slice any time you want a quick, nourishing meal.

Reheating

Reheat gently in the oven at 325°F for 10-15 minutes or microwave in short bursts to keep your Summer Zucchini Frittata Recipe warm without drying it out. Covering with a damp paper towel helps retain moisture for a perfect reheated bite.

FAQs

Can I use other vegetables in this frittata?

Absolutely! This recipe is very flexible. Feel free to swap the zucchini or corn for things like spinach, mushrooms, or asparagus—just adjust cooking times to make sure veggies are tender but not mushy.

Is it necessary to use both pepper Jack and feta cheese?

Using both cheeses creates a wonderful balance of creamy and tangy with a little spicy kick. If you don’t have both on hand, you can use just one or substitute with other melting cheeses like mozzarella or goat cheese.

Can I make this recipe vegetarian or vegan?

This recipe is naturally vegetarian! For a vegan version, you’d need to replace the eggs and cheeses with plant-based alternatives designed for baking, but keep in mind texture and flavor will be different.

What kind of skillet works best?

A 12-inch oven-proof skillet, ideally cast iron, is best because it distributes heat evenly and can go from stovetop to oven without issue. If you don’t have oven-proof cookware, you can transfer the mixture to a baking dish before baking.

How do I know when the frittata is fully cooked?

The frittata is done when the top is lightly golden and the center is set but still tender—no liquid egg should remain. A gentle shake or a toothpick inserted in the middle should come out clean or with just a few moist crumbs.

Final Thoughts

Whether you’re a seasoned cook or just starting to explore the joys of brunch, this Summer Zucchini Frittata Recipe is a wonderful way to highlight fresh garden flavors in a fuss-free, delicious way. It’s colorful, satisfying, and a guaranteed crowd-pleaser that you’ll want to return to again and again throughout the sunny months.