zucchini frittata with mozzarella cheese recipe
zucchini frittata recipe

Recipe: Zucchini Frittata

This recipe is taken from The Shredded ChefThe Shredded Chef. I’ve included the exact calories and macro-nutrients per serving. You’ll also find the prep time and cooking time from the original recipe. Along with the original ingredients, I’ve also listed what my substitutions were in re-creating the recipe and my reason for doing so.

  • Servings: 1
  • Prep time: 5 minutes
  • Cooking time: 10-12 minutes
  • Per serving:
    • Calories: 214
    • Protein: 31 grams
    • Carbohydrates: 8 grams
    • Fat: 7 grams


  • 1/4 cup onion
  • 1/2 cup zucchini, shredded
  • 6 egg whites
  • 1 large egg
  • salt and pepper, to taste
  • 1 tbsp low-fat cheddar cheese, shredded

Zucchini Frittata Recipe Instructions

  1. Preheat oven to 350
  2. Whisk eggs together in a bowl
  3. Coat an 8-inch oven-proof skillet with cooking spray over medium heat
  4. Saute onion and zucchini for 2-3 minutes
  5. Pour eggs over vegetables
  6. Sprinkle with salt and pepper
  7. Cook until almost set (6-7 minutes)
  8. Sprinkle cheese on top
  9. Bake for 4-5 minutes or until cheese melts

My Recipe Substitutions

  • Rather than using actual eggs for the egg whites, I used AllWhites Liquid Egg WhitesAllWhites Liquid Egg Whites as I have a consistent stock of it.
  • Couldn’t find low-fat cheddar cheese, so I used part skim mozzarella cheese that had the lowest fat content I could find in the cheese section.
  • Used a Lodge cast-iron 10-inch skilletLodge cast-iron 10-inch skillet instead of an 8″ skillet (a larger skillet makes a less thick frittata)
  • I drizzled Tabasco sauce on the finished product
zucchini frittata recipe ingredients
zucchini frittata recipe ingredients
chopped onions
chopped onions
shredded zucchini
shredded zucchini
6oz of egg whites
6oz of egg whites
whisking egg yolk and egg whites
whisked egg yolk and egg whites
sauteing zucchini and onions
sauted zucchini and onions
pouring egg mixture over vegetables
poured egg mixture over vegetables
adding mozzarella cheese to a frittata
added mozzarella cheese
zucchini frittata inside an oven
baked zucchini frittata
removed zucchini frittata from oven
removed zucchini frittata from oven
zucchini frittata recipe drizzled with tobasco
zucchini frittata recipe drizzled with tobasco

Zucchini Frittata Recipe Review and Potential Enhancements

I like that this is a high protein and low carb recipe, which fits well into my current dietary plan. It was easy to make and required only a few ingredients, which makes this a recipe you can create repeatedly. It can be made even easier if you avoid the baking step altogether and let it set completely on the stove-top. Because I enjoy foods with more varied textures, the next time I make this, I will probably add mushrooms, tomatoes, or jalapeno peppers. I’d also double the amount of onions and sprinkle in some garlic powder because I love to flavor my food heavily with both onion and garlic.

Ting Wang

Zucchini Frittata Recipe
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4 thoughts on “Zucchini Frittata Recipe

  • July 10, 2014 at 2:45 pm


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  • August 7, 2014 at 4:20 pm

    very inspiring,I don’t think I have never been this motivated by watching a few of your views composed of natural beauty.I love to cook and the zucchini dish look delightful,and not to mention all the proteins.today is 8/7 2014 beginning of my assiduous training.thank you Ting Wang.love the body!!!

  • August 16, 2014 at 4:53 am

    Wow, superb blog layout! How long have you been blogging
    for? you made blogging look easy. The overall look of your site is great,
    let alone the content!

    • August 16, 2014 at 5:50 am

      Thank you! I built the site on my own and have been blogging since April of this year. I’m glad you enjoy the content!

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