Zucchini-Feta Frittata

Easy vegetarian frittata with shredded zucchini, potatoes, feta, and Monterey jack cheese. Makes great leftovers.

  • Prep time: 25 minutes
  • Cook time: 35 minutes
  • Yield: 4 to 6 servings


  • 3 medium zucchini (1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths
  • 1 tablespoon olive oil
  • 5 large eggs, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound creamy feta, crumbled (about 1 cup)
  • 1 cup Monterey Jack cheese


1 Grate the zucchini: Trim the zucchini at both ends. Quarter them lengthwise and cut out and discard the column of seeds on each piece. Use the grating disk on a food processor or a hand-held grater to grate the zucchini.

Zucchini Feta Frittata

2 Press the zucchini: Transfer the grated zucchini to a colander set inside a bowl, sprinkling salt between the layers. Set a small plate on top of the zucchini to press it down. Set aside for 15 minutes to drain (or place in the fridge overnight). When ready, squeeze the zucchini with your hands to remove any excess water.

Zucchini Feta Frittata

3 Cook the potato: Place the potato pieces in a small saucepan and cover with cold water by about an inch. Bring to a boil, lower the heat to a simmer, and cook for 12 to 15 minutes, or until tender.

4 Mash the potato: With a slotted spoon, transfer the potato to a bowl and mash it with a fork until it is almost smooth. Leave to cool.

5 While the potato cooks and cools, preheat oven to 375F. Use the olive oil to coat the bottom and sides of a 9-to 9 1/2-inch pie pan. Set the pan on a rimmed baking sheet to catch any drips, then place both inside the oven to warm for at least 5 minutes.

6 Combine the frittata filling: Mix the eggs, black pepper, feta cheese, and 3/4 cup of the Monterey Jack cheese into the cooled mashed potatoes. Stir in the drained and squeezed zucchini.

Zucchini Feta Frittata

7 Transfer the filling to the pie pan: Carefully remove the hot pie pan and baking sheet from the oven. Pour the zucchini mixture in the hot pie pan, smoothing the top. Sprinkle with the remaining 1/4 cup Monterey Jack cheese.

8 Bake the frittata: Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle.

9 Cool and serve: Let the frittata cool for 5 minutes before cutting into wedges. Leftover frittata will keep for up to a week in the refrigerator; eat cold or briefly warmed in the microwave.

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  • 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


  • Alejandra

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

    • Emma Christensen

      Hi, Alejandra! Emma here, managing editor. Sure, I think you could swap in another cheese! You could use all feta or all monterey jack. Goat cheese in place of the feta would be nice, and you could use another mild cheese, like mozzarella or colby, in place of the monterey jack. Really, any cheese will work well in this recipe. Enjoy!

  • 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.

    • Nancy

      I used hot pepper Jack and liked the little flavor kick!

  • Sheryl Julian

    You should certainly add fresh herbs, if you have them. Good quality feta has lots of flavor. I love the way glass pie plates cook everything, from this frittata to all kinds of pies. And yes, use whatever potatoes you have. Happy cooking!

  • Amy

    Very successful recipe with the family – I’ll make this one of our go-to comfort food meals. I used a glass pie plate, no problem. Eggs were at room temperature, though, so that helps. Thanks for the suggestion of adding a few herbs, that sounds good, too!

  • Christine

    I made this for breakfast the other day and it was very good. I think that the potato gave it really nice texture. Leftovers made excellent lunches during the week. Like Andrea, I would add some fresh herbs next time.


  • Andrea

    Made this Sunday night – it’s a great recipe and cooks well. I’d say it was a little bland (might’ve been the potato.) I’m going to try again and attempt to incorporate some fresh herbs. As it is, this made a great weekend brunch, with a tossed salad and I’ve had it chilled for lunch this week as well. I added a touch of Sirracha for a little kick.

  • Cathy

    I made this tonight. So delicious! I squeezed the moisture out of my shredded zuchinni in a potato ricer instead of salting. I will make this again soon!

    • Sheryl Julian

      Hello Cathy! So glad you found you could squeeze zucchini in a potato ricer. Always nice to find other uses for our kitchen tools.

  • Sheryl Julian

    Yes, you can certainly use same amount of cooked rice. Quinoa would be interesting. Might add a little chewiness. Happy cooking! Sheryl Julian

  • Nancy

    Could you substitute a comparable amount of rice or quinoa for the potato?

  • Jay

    I have glass pie plates. Is there a danger of them shattering when the mixture is added to the hot dish?

  • Mary

    Can you think of any reason to avoid red potatoes, or baby reds? That’s what I have and I’d love to use them up! Thanks!