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Zucchini, goat cheese and tomato frittata – a simple, healthful summer-inspired recipe that is amazing for breakfast, lunch, or dinner!
If you’re looking to use up your stash of cherry tomatoes and your bounty of zucchini, look no further, my friends!
This zucchini, goat cheese and tomato frittata makes for a healthy meal, yet is fancy enough in its tangy goat cheese splendor to feel like a treat.
While I typically enjoy my frittatas first thing in the morning for breakfast, this one makes for an awesome dinner frittata…or snack, brunch, linner, bressert, no matter how you slice it.
How to Make a Zucchini, Goat Cheese and Tomato Frittata:
Making this recipe is super easy! All we do is…
- Preheat the oven and saute the vegetables in a skillet.
- Whisk together the eggs and goat cheese in a bowl.
- Transfer the sauteed veggies to a casserole dish or oven-safe baking dish of choice.
- Pour the egg/goat cheese mixture over the sauteed vegetables.
- BAKE!
I know what you’re thinking: this looks like a frittata cake, as it’s made smack dab in the middle of a cake pan. Fret not, my friends: you can also use a cast iron (or oven-safe) skillet, casserole dish, or pie pan.
I simply used a 10-inch cake pan to change up my ush frittata aethetic. Savory egg cake bake? I’ll eat the whole thing!
More Amazing Zucchini Recipes:
- Paleo Double Chocolate Zucchini Muffins
- Zucchini Herb Sausage Breakfast Casserole
- Vegan Red Curry Zucchini Noodle Bowls
- Thai Zucchini Noodles with Sesame Almond Ginger Sauce
- Zucchini, Arugula and Feta Frittata
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Frittata, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Zucchini, Goat Cheese, and Tomato Frittata
Ingredients
Instructions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes.
- Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.
- In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese.
- Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Pour in the egg/goat cheese mixture and use a spoon to evenly spread the veggies and eggs in the pan.
- Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This looks so delicious. I’m definitely going to try some of them out. Awesome pictures by the way!
Would love to use some of your recipes but you don’t have the protein, calorie or carbs posted?? I don’t prepare anything without knowing the breakdown. Add them to your recipes.
Just made this frittata. Love all of the veggies.. it’s beautiful and delish!
I just made this and it’s delicious! I wouldn’t change a thing, except I’m low carbing so kept the onion to 1/2 cup chopped and 3/4 cup tomatoes. Myfitness pal logs this in at 301 calories and net carbs for 4 servings. I could not be more delighted with this dish!
That was supposed to say 5 net carbs! Sorry
I’m so happy you enjoyed the recipe, Sandie! Thanks so much for the feedback and for the nutrition stats – that’s super helpful! xoxo
Quick Q: Should I grease the baking dish before filling & baking? Or will it, um, self-grease in the oven?
Great question! I should have specified in the recipe… Lightly grease the baking dish first 🙂 Enjoy!
Thankyou! Our oven’s old & a bit tricky, we always go a little under the stated time so things won’t sear on the bottom, & not being greased when it should really wouldn’t help matters. :]
But we always wind up with a bunch of our neighbors’ bumper crops of zucchini & tomatoes, & always look for new things to do with them (we’ve made enough zucchini bread over the years to feed an army). This looks delish!
The brunch of my dreams, right here! I so agree–what ISN’T good with zucchini?! Ummmm nothing.
This sounds wonderful. It could get me to eat eggs for breakfast – or I’d make it for lunch. Goat cheese seems to be a popular thing at this moment, and it will get me willing to try all sorts of things.
What a perfect way to use end of Summer produce!
Beautiful, beautiful frittata! Zucchini’s always on extra duty around my house! We’ve been zoodling it up like crazy over here. Send some over here! I’m still hungry after my breakfast today!
Goat cheese is the best! And stunning colors of the veggies in your pictures- love this frittata 🙂
Yum! What a beautiful frittata. 🙂 This is a perfect way to use up all of those cherry tomatoes I have sitting on the counter at home. They spoil too fast!
I’m all for a good frittata cake and this one looks like summer perfection! All of those colors lure me right in. This, salad and a glass of wine is all I need in life!
When I saw goat cheese in the title, I got excited- Seriously, the BEST cheese out there and mixed into a frittata with the tomatoes and zucchini- This would be an awesome breakfast!
Frittatas are one of my favorite breakfast meals, it’s just so easy and versatile. And this…so beautiful!
Goat cheese and eggs make the perfect creaminess… love that its veggie loaded as well!