Zippy Zucchini Frittata

Zippy Zucchini Frittata

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From: Diabetic Living Magazine

If you've got a garden full of zucchini—or you're lucky enough to have a neighbor with one—this recipe will come in handy. Perfect for breakfast or dinner, this simple frittata is made with eggs, shredded zucchini, Parmesan cheese and fresh basil.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups shredded zucchini (1 pound)
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • 3 large eggs or ¾ cup refrigerated or frozen egg product, thawed
  • ½ cup finely shredded Parmesan cheese (2 ounces)
  • ⅓ cup all-purpose flour
  • 1 teaspoon chopped fresh basil
  • ⅛ teaspoon ground pepper
  • ½ cup shredded mozzarella cheese (2 ounces)
  • 1 medium zucchini, very thinly sliced (1¼ cups)
  • 2 large tomatoes, sliced
  • Sliced pitted ripe olives (optional)
  • Parmesan cheese (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat 12-inch pizza pan with cooking spray; set aside.
  2. Spread shredded zucchini on large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from zucchini.
  3. Meanwhile, lightly coat small skillet with cooking spray; heat over medium-high heat. Add onion; cook until onion is tender. Remove from heat.
  4. In large bowl, combine eggs, Parmesan cheese, flour, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into prepared pizza pan, spreading evenly.
  5. Bake about 25 minutes or until top is lightly browned and eggs are set. Arrange zucchini slices on top of baked mixture; add tomato slices. If desired, sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 224 calories; 10 g fat(5 g sat); 3 g fiber; 19 g carbohydrates; 16 g protein; 113 mcg folate; 177 mg cholesterol; 6 g sugars; 1,362 IU vitamin A; 39 mg vitamin C; 256 mg calcium; 2 mg iron; 623 mg sodium; 731 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Folate (28% dv), Vitamin A (27% dv), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 2 vegetable, ½ starch

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