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
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!
My cohorts in healthy living crime have contributed the following zucchini-packed items to this squash fest:
Alexis from Hummusapien shows us how to enjoy a healthy zucchini-infused breakfast or snack with her Banana Zucchini Oatmeal Cups
Sarah from Making Thyme for Health is dishing up insane-o tasty Zucchini Corn Fritters with Black Bean Salsa for all your frittering needs!
Lindsay from The Lean Green Bean rolled out some mouth-watering Grilled Zucchini Roll Ups and just look at how fun they are:
Kylie from Imma Eat That shows us how to rock at life by starting the day with Shredded Zucchini Fontina Breakast Pizza
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
Ingredients
- 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
Instructions
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Preheat the oven to 375 degrees F.
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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.
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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.
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In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese.
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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.
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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.
Goat cheese and eggs make the perfect creaminess… love that its veggie loaded as well!
Frittatas are one of my favorite breakfast meals, it’s just so easy and versatile. And this…so beautiful!
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!
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!
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!
Goat cheese is the best! And stunning colors of the veggies in your pictures- love this frittata 🙂
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!
What a perfect way to use end of Summer produce!
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.
The brunch of my dreams, right here! I so agree–what ISN’T good with zucchini?! Ummmm nothing.
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!
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
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Just made this frittata. Love all of the veggies.. it’s beautiful and delish!
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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.
This looks so delicious. I’m definitely going to try some of them out. Awesome pictures by the way!
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