Easy baked zucchini and potato frittata loaded with fresh herbs and cheese
This baked zucchini and potato frittata is a reliable, delicious dish you’ll return to again and again. It checks all the boxes: simple to prepare, budget-friendly, beautiful on the table, and utterly tasty. It’s also versatile—perfect for brunch, a light lunch, or a meatless dinner.
- Simple and straightforward to make
- Economical and satisfying
- Well-balanced flavors and textures
- Attractive presentation, especially when decorated with zucchini blossoms
When garden zucchini are in season, this frittata is a great way to use them. Unlike fried zucchini chips or grilled preparations, this recipe showcases the zucchini in layers with potatoes and a rich, custardy egg mixture. The frittata is especially pleasant served at room temperature, so it’s easy to prepare ahead for gatherings or a casual meal. Serve it alongside a simple lettuce salad for a complete, vegetarian plate.
Helpful hints
What is the difference between a frittata and an omelette?
An omelette is typically cooked quickly on the stovetop and often folded over its filling. A frittata is cooked more slowly and finished on both top and bottom, either by turning it in the pan or by finishing in the oven. Frittatas usually include milk or cream in the egg mixture to create a custard-like texture. For this recipe we bake the whole dish in the oven without broiling to protect delicate toppings like zucchini blossoms; the result is tender and evenly set.
Can I use different cheeses?
Yes. The recipe uses a combination of crumbled feta and aged cheddar for a mix of tang and richness, but you can substitute other cheeses you prefer. Crumbling or breaking the cheese into small pieces helps distribute flavor and texture throughout the frittata.
Is it necessary to fry the potatoes?
Lightly frying the potato slices is recommended because it adds flavor and ensures the potatoes are tender in the finished frittata. If you’re short on time, fry the potatoes in advance and refrigerate them until you’re ready to assemble and bake.
What if I don’t have a mandoline slicer?
A sharp knife works fine—slice the potatoes and zucchini as thin and evenly as you can. If you enjoy recipes that call for consistent thin slices, investing in an inexpensive mandoline is worthwhile; it speeds prep and yields more uniform results.
What if I don’t have zucchini blossoms?
Don’t worry—zucchini blossoms are optional. They add a pretty, delicate finish, but the frittata remains flavorful and attractive without them.
Can this frittata be frozen?
Yes. Once completely cooled, wrap the frittata tightly in plastic wrap and place it in a freezer bag. It will keep for up to three months. Thaw in the refrigerator and reheat in the oven before serving for best texture.
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Easy baked zucchini and potato frittata
An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
Course: Breakfast, Light meal, Meze
Cuisine: American, Greek
Prep time: 45 minutes • Cook time: 40 minutes
Author: Mia Kouppa
Equipment
- 9 inch round baking dish or pie plate
- Mandoline slicer (optional, but helpful)
Ingredients
- 3 medium potatoes
- 1 large zucchini
- 5 large eggs
- 1/2 cup (125 mL) milk
- 1/2 tsp salt, plus 1/4 tsp for layering
- 1/2 tsp baking powder
- 1/4 tsp ground black pepper
- 3/4 cup chopped fresh flat-leaf parsley
- 1/4 cup fresh basil, torn by hand
- 2 tbsp chopped fresh chives
- 4 zucchini blossoms (optional)
- 60 g Greek feta, crumbled (about 1/3 cup)
- 60 g aged cheddar, crumbled (about 1/3 cup)
- 1 tbsp (15 mL) olive oil
- Vegetable oil for frying the potatoes
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bottom and sides of a 9-inch baking dish with a little olive oil.
- Peel the potatoes, rinse under cold water, and slice into thin rounds using a mandoline or a sharp knife. Try to keep slices even.
- Add 1/2 inch of vegetable oil to a frying pan and heat over medium-high. Fry the potato rounds in batches until they are lightly browned on both sides, about 3–4 minutes per side. Drain on paper towels.
- Rinse the zucchini, trim the stem end, and slice into thin rounds.
- Arrange the fried potato slices in overlapping layers on the bottom of the baking dish, forming about three layers. Sprinkle with 1/4 teaspoon salt.
- Layer the zucchini slices on top of the potatoes, overlapping to make at least two layers of zucchini.
- In a medium bowl, whisk together the eggs, milk, remaining salt, pepper, baking powder, chopped parsley, torn basil, chives, and the crumbled cheeses.
- Pour the egg and herb mixture evenly over the zucchini and potatoes. Gently shake the baking dish to level the mixture.
- If using, prepare the zucchini blossoms by trimming the base and opening them lengthwise, then fan them decoratively over the top of the frittata.
- Drizzle the top with a tablespoon of olive oil.
- Cover the dish with aluminum foil and bake on the middle rack for 30 minutes. Remove the foil and bake for an additional 10 minutes until the frittata is set.
- Allow the frittata to cool and set before slicing. It is best served at room temperature or slightly warm.
- Enjoy your easy baked zucchini and potato frittata.
Notes
- If your zucchini is small and doesn’t provide enough slices for two layers, use a second zucchini.
- Either russet or yellow-fleshed potatoes work well—both give good results.
- Basil bruises easily; tearing it by hand preserves its flavor and delicate texture better than chopping.
- To freeze: cool completely, wrap tightly in plastic wrap, place in a freezer bag, and freeze for up to three months. Reheat in the oven before serving.