Zucchini, Goat Cheese, and Tomato Frittata

Goat Cheese, Tomato, and Zucchini Frittata + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

It’s that time again! Time for Sarah, Arman, Lindsay, Alexis, Kylie and I to bring you another set of healthy eats and treats. This month, we decided to feature the vegetable that grows abundantly in your home gardens, and can be used in a quadrillion cooking applications: the zucchini.

Seriously, where can’t you put a zucchini?

From breakfast to salad or appetizers, dinner to dessert, zucchini is one of those all-around good vegetables that is over-qualified and employable for most culinary jobs. Including, but not limited to: the frittata

Goat Cheese, Tomato, and Zucchini Frittata + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

Goat Cheese, Tomato, and Zucchini Frittata + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

If you’re looking to use up your stash of cherry tomatoes and your bounty of zucchini, look no further, my friends! This vegetable frittata with goat cheese makes for a healthy meal, yet is decadent 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.

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!

Goat Cheese, Tomato, and Zucchini Frittata + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

My cohorts in healthy living crime have contributed the following zucchini-packed items to this squash fest:

6 Healthy Zucchini Recipes

Alexis from Hummusapien shows us how to enjoy a healthy zucchini-infused breakfast or snack with her Banana Zucchini Oatmeal Cups

Banana Zucchini Oatmeal Cups + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

Sarah from Making Thyme for Health is dishing up insane-o tasty Zucchini Corn Fritters with Black Bean Salsa for all your frittering needs!

Zucchini Corn Fritters with Black Bean Salsa + 6 Healthy Zucchini Recipes #glutenfree

Lindsay from The Lean Green Bean rolled out some mouth-watering Grilled Zucchini Roll Ups and just look at how fun they are:

Zucchini Rollups + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

Kylie from Imma Eat That shows us how to rock at life by starting the day with Shredded Zucchini Fontina Breakast Pizza

Shredded Zucchini Fontina Breakfast Pizza + 6 Healthy Zucchini Recipes

Arman from The Big Man’s World, who henceforth shall be referred to as, The King of Healthy Desserts whipped out this easy peasy decadent 3-Ingredient 1-Minute Chocolate Cake

 One-Minute Flourless Chocolate Cake + 6 Healthy Zucchini Recipes #glutenfree
And now for the summer frittata from the gates of goat cheese heaven…
Have a slice or 8!
Goat Cheese, Tomato, and Zucchini Frittata + 6 Healthy Zucchini Recipes | TheRoastedRoot.net

Zucchini, Goat Cheese, and Tomato Frittata

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 -inch frittata
Author: Julia


  • 2 tablespoons olive oil
  • ½ yellow onion finely chopped
  • 2 cups chopped zucchini 3 small zucchini squash
  • 1 cup cherry/grape heirloom tomatoes halved
  • 3 cloves garlic minced
  • ½ teaspoon sea salt
  • 8 eggs well beaten
  • 4 ounces crumbled goat cheese


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese.
  5. 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.
  6. 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.

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  1. Susan

    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.

      1. perletwo

        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!

  2. Sandie

    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!

    1. Julia Post author

      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

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  7. Delilah

    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.

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