It was one of those Tuesday nights when the fridge was looking scarily empty, and yet, the thought of braving the grocery store felt like too much. That’s when I spotted the lone zucchini in the crisper drawer, looking like it might be the hero of dinner. With some eggs, a handful of basil, and a bit of cheese, this Zucchini & Basil Frittata came to life. It’s like an Italian hug in a skillet, perfect for a weeknight when you need something cozy but also have about 20 minutes of energy left in you. The beauty of this frittata is how it transforms humble ingredients into something that feels a bit more special.

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What You’ll Need

You probably have most of these on hand, which makes this recipe a lifesaver when you need a quick meal. Here’s what you’ll gather:

• Zucchini
• Salt
• Green onions
• Basil
• Cheddar cheese
• Eggs
• Grapeseed oil (or olive oil)

How to Make Zucchini & Basil Frittata

1. First, shred your zucchini using a box grater or food processor. Place the shredded zucchini into a colander set over a bowl. Sprinkle with a little salt and let it sit for about 20 minutes to draw out the water. If you’re short on time, give it a squeeze with your hands to speed up the process.
2. In a large mixing bowl, combine the shredded zucchini, chopped green onions, fresh basil, and grated cheddar cheese. Season with a bit more salt and stir everything until it’s well mixed.
3. Crack the eggs into a separate bowl and beat them until smooth. Pour the beaten eggs into the vegetable mixture and stir until everything is happily combined.
4. Preheat your oven to 350°F (175°C). While it’s warming up, heat 1 to 2 tablespoons of grapeseed oil in a 10-inch cast iron skillet over medium heat, ensuring the bottom and sides are well-coated.
5. Pour the egg and veggie mixture into the skillet, spreading it out evenly. Let it cook for about 3 to 5 minutes, until the edges start to set and cook.
6. Carefully transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the center is set and a toothpick comes out clean.

Cook’s Notes

Let’s talk about getting the most out of your frittata. It’s crucial to get rid of excess water from the zucchini; otherwise, the frittata might end up watery. If you’re planning ahead, you can shred the zucchini the night before, which makes assembling the dish a breeze the next day. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave when ready to enjoy again.

Make It Your Own

Feel free to get creative with this recipe! Here are some swap ideas:

• Switch out the cheddar cheese for feta for a tangy twist.
• Substitute basil with fresh dill or parsley for a different herbal note.
• Add sliced cherry tomatoes for a burst of color and sweetness.
• Replace the zucchini with shredded carrots or thinly sliced bell peppers if you’re out of zucchini.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Can’t wait to see your delicious frittatas!

Related update: Zucchini & Basil Frittata