30-Minute Meals · Breakfast · Main Dishes · Vegetarian

Zucchini, Goat Cheese, and Tomato Frittata

Zucchini, goat cheese and tomato frittata – a simple, healthful summer-inspired recipe that is amazing for breakfast, lunch, or dinner!
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 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:

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

Making this recipe is super easy! All we do is…

  1. Preheat the oven and saute the vegetables in a skillet.
  2. Whisk together the eggs and goat cheese in a bowl.
  3. Transfer the sauteed veggies to a casserole dish or oven-safe baking dish of choice.
  4. Pour the egg/goat cheese mixture over the sauteed vegetables.
  5. BAKE!

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

 

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

More Amazing Zucchini Recipes:

And now for the summer frittata from the gates of goat cheese heaven…

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 @TheRoastedRoot on Instagram!

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
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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

  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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Comments

  9. 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.

    Reply ↓
      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!

        Reply ↓
  12. 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!

    Reply ↓
    2. 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

      Reply ↓

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  18. 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.

    Reply ↓

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