No ImageZucchini-Feta Frittata

Did you make it? Rate it!

  1. Regan

    I need to make for a bigger family. Do you think I could double the recipe and put in a 13 X 9 pyrex and bake a little longer?

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  2. M Saucedo-Cardenas

    I both enjoyed making and eating this frittata. I switched the Monterrey Jack for Mozzarella because that is what I had available. I also added cooked , chopped bacon pieces and a finally chopped seeded Serrano chile. This recipe is a keeper. Thank you.

  3. Patricia

    This was DELICIOUS! I varied the proportions slightly, added some fresh parsley and subbed chunks of mozz sticks for hte jack – simply based on what was in the fridge. My toddler – who has a short list of veggies he eats – loved it and so did my husband. I will come back to it for a quick weeknight side or sunday breakfast. (The mashed potatoes is genius) NOTE: It’s not as much trouble as it seems and don’t be afraid to salt. the feta didn’t overpower it


  4. Alejandra

    Would it be all right if I used another kind of cheese? If so, which one do you recommend?

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  5. Amy Dixon

    I made this a couple of weeks ago keeping ingredients exactly as stated – Excellent and have shared recipe with friends! Used an 8×8 square Pyrex to make it easier to cut and serve. Increased baking time by 5mins. Plan on taking it to the next special church brunch – going to use Monterey Pepper Jack next.

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