Zucchini, Goat Cheese, and Tomato Frittata Recipe

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Zucchini, Goat Cheese, and Tomato Frittata Recipe:-No need to touch the hob while baking this simple frittata; just pop it in the oven. The ingredients include zucchini, cherry tomatoes, eggs, goat cheese and parmesan. Whether you’re making breakfast, brunch, or dinner for a large group, this is the ideal recipe! Completely devoid of gluten and rich in protein.

Zucchini, Goat Cheese, and Tomato Frittata Recipe



This simple baked frittata is prepared in the oven without the need for a hob. The dish consists of eggs, goat cheese, parmesan, zucchini and cherry tomatoes. This dish is ideal for serving a large group of people for breakfast or brunch, or for preparing meals in advance. Inherently devoid of gluten and rich in protein.




  • 2 small zucchini skin on, sliced into half moons (about 9.5 oz – 270 g)
  • 7 oz – 200 g cherry tomatoes cut in half
  • 8 large eggs
  •  cup milk
  • 1.5 cups 4 oz – 110 g parmesan, finely grated
  • sea salt and freshly cracked black pepper to taste
  • 5 oz – 140 g fresh goat cheese crumbled


Also Read:-Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe



  • Preheat oven to 400F – 200C. Install non-stick parchment paper in a baking dish that measures 9 inches by 13 inches (22 cm by 33 cm).


  • You should arrange the tomatoes and zucchini in the dish.


  • Mix the eggs, milk, and parmesan cheese together in a large bowl using a whisk. It is important to remember that the goat cheese and parmesan cheese already have salt added to them, so season with salt and pepper to taste.


  • Toss the zucchini and tomatoes with the sauce. To ensure that the mixture is evenly distributed throughout the pan, give it a light shake.


  • The goat cheese should be sprinkled on top in large chunks.


  • Bake for 25 to 30 minutes, or until the food is golden brown and finished cooking.


  • Take the recipe out of the oven and let it cool down a little bit. Cut into six equal pieces, and then serve.


  • It is possible to serve the frittata either warm or cold. It should be stored in the refrigerator in an airtight container if it is going to be served cold.



Recipe Notes

  • MAKE AHEAD: It is possible to store it in the refrigerator for up to four days without any problems. Simply reheat it, or you can enjoy it cold.


  • THE INSTRUCTIONS FOR FREEZING: You should cut the frittata into squares and then place them in containers that are airtight, with each layer being separated by parchment paper. Can be frozen for up to three months.
  • When you are ready to serve it, remove it from the freezer twenty-four hours in advance. You could also put it in the microwave directly, but this will result in a significant amount of water being rendered (I typically place a paper towel underneath it to absorb the liquid).


  • Amount Per Serving (1 /6th)
  • Calories 279Calories from Fat 162% Daily Value*
  • Fat 18g28%
  • Saturated Fat 9g56%
  • Cholesterol 252mg84%
  • Sodium 567mg25%
  • Potassium 378mg11%
  • Carbohydrates 5g2%
  • Sugar 3g3%
  • Protein 22g44%
  • Vitamin A 1090IU22%
  • Vitamin C 19.2mg23%
  • Calcium 373mg37%
  • Iron 2.2mg12%



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