Baked Zucchini Frittata with Brie
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This zucchini frittata recipe bakes in the oven and emerges with pockets of melty, creamy Brie cheese and slices of tender zucchini in every forkful. It is Over-The-Top! I love that it’s the most un-boring way to use up zucchini, and an excellent solution when you’re craving a simple, yet elevated meal. Serve this endlessly flexible dish for breakfast, lunch, brunch, or dinner.
Let’s discuss the beauty of frittata, shall we? Whether it’s studded with potatoes (see my skillet potato frittata) or made with just egg whites in a puffy, airy asparagus frittata with goat cheese, this humble Italian version of a French quiche or Spanish tortilla is versatile as all get out.
I can’t think of a better way to make a meal out of zucchini and eggs, two ingredients that are pretty much always in my refrigerator.
When it’s full-on zucchini season, I sometimes make fried zucchini or whip up a pan of creamy zucchini pasta. But there’s always one or two odd ones hanging out. Enter frittata!
Zucchini frittata ingredients
- Eggs: Eight eggs is the magic amount of eggs for a 9-inch frittata, which serves 4-6 people. I recommend large eggs.
- Zucchini: You’ll need half a pound of green zucchini, which is about 1 medium zucchini or 2 smaller ones.
- Brie: This cow’s milk cheese is soft-ripened with a white, bloomy rind. It’s creamy, buttery-tasting and melts beautifully in the oven.
- Parmesan cheese: Grated fresh Parm always adds a delicious complex, nutty flavor, especially when paired with eggs.
- Yogurt: Plain, full-fat. You can substitute with sour cream. Either type of dairy helps keep the eggs tender.
- Thyme: Chop enough fresh thyme to make 2 teaspoons, or use half that amount of dried thyme.
- Seasonings: Salt, black pepper and a touch of crushed red pepper.
How to make it
1. Slice the zucchini into 1/4-inch rounds (or use my favorite mandoline). I don’t recommend shredding the zucchini for a frittata because it will release too much water. 2. Whisk eggs in a bowl with yogurt, cheese and a pinch of salt.
3. Sauté the sliced zucchini in olive oil, salt and black pepper for 2-3 minutes, just until the slices turn bright green with a golden sear. 4. Stir in chopped fresh thyme, garlic and red pepper. 5. Transfer the zucchini to a 9-inch pie dish or quiche pan, or keep it in the sauté pan.
6. Pour the egg mixture into the dish, then top with the sliced Brie. 7. Bake the frittata at 350F 20-25 minutes. The top should be puffed and set in the middle, and the brie melted and gooey. 8. Cool on a rack about 15 minutes to set. Slice and serve.
Baked Zucchini Frittata with Brie
Equipment
Ingredients
- ½ pound (225 g) zucchini, (about 1 medium), sliced into ¼-inch thick coins
- 1 tablespoon (15 ml) extra virgin olive oil
- Kosher salt
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- ¼ teaspoon freshly ground black pepper
- 8 large eggs
- ⅓ cup (80 g) plain whole milk yogurt, Greek-style or other thick yogurt, or substitute with sour cream
- ¼ cup (30 g) grated Parmesan cheese
- 4 ounces (112 g) Brie cheese, sliced into 1-inch chunks
Instructions
- Position the oven rack in the center of the oven. Preheat the oven to 350 degrees (180C). Brush a thin layer of olive oil or melted butter on the bottom and sides of a 9-inch deep pie dish or quiche pan.
- Heat a large (10-inch) nonstick or cast iron skillet over medium-high heat until a drop of water sizzles on contact. Add the olive oil, zucchini, ½ teaspoon kosher salt and black pepper and stir around to coat. Spread the slices out in one layer and cook 2-3 minutes, until the edges have a golden sear. Stir in the garlic, thyme, and red pepper and cook until the garlic releases its fragrance, about 30 seconds. Remove the pan from the heat.
- Whisk the eggs in a large bowl with the yogurt, Parmesan cheese and ¼ teaspoon salt until smooth.
- Transfer the zucchini to the pie dish. Pour the egg mixture over the zucchini. Distribute the Brie evenly over the top.
- Bake 22-25 minutes, or until the frittata is puffed and the center feels just set. Remove from the oven and cool on a rack for about 15 minutes before serving. It will firm up slightly and be easier to slice.
Karen’s Notes and Tips
- Tip: Slice the Brie with a sharp knife, straight out of the fridge — it will be much easier to cut when it’s cold.
- If you prefer, bake the frittata in the same pan used for sautéeing the zucchini. Just be sure it’s oven-safe.
- The frittata keeps refrigerated up to 3 days.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Hey Karen,
Before I try this recipe, I am wondering if this recipe is safe to freeze?
Can you recommend a different cheese?
Thank you for sharing your delicious recipes!
All the best,
Sherry in Kenya
Hi Sherry – Yes, you can freeze the frittata (be sure to cool completely before wrapping and freezing). The texture of the eggs could change after thawing and reheating. Instead of brie, you could try a soft goat cheese or chunks of havarti.