This Mediterranean Zucchini and Tomato Frittata is a delicious, fluffy, and nutritious dish packed with fresh zucchini, juicy cherry tomatoes, garlic, herbs, and creamy feta cheese. Baked until golden and perfectly set, this easy one-pan meal is bursting with Mediterranean flavors. It’s perfect for breakfast, brunch, lunch, or a light dinner. Enjoy it warm or at room temperature with a fresh garden salad!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
Course: Breakfast / Brunch / Main Course
Cuisine: Mediterranean
Ingredients
For the Frittata:

  • 6 large eggs
  • 1 medium zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup crumbled feta cheese
  • ¼ cup shredded mozzarella cheese (optional)
  • ¼ cup whole milk
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 4–5 fresh basil leaves, for garnish
    Instructions
    Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 10-inch oven-safe skillet with olive oil. A cast-iron skillet works especially well for this recipe.

Step 2: Prepare the Vegetables

Wash the zucchini and cherry tomatoes.

Slice the zucchini into thin rounds and cut the cherry tomatoes in half.

Finely chop the red onion and mince the garlic.

Step 3: Sauté the Onion and Zucchini

Heat olive oil in the oven-safe skillet over medium heat.

Add the chopped red onion and cook for 2–3 minutes until softened.

Add the sliced zucchini and cook for another 4–5 minutes, stirring occasionally, until tender and lightly golden.

Step 4: Add Garlic and Tomatoes

Stir in the minced garlic and cook for approximately 30 seconds until fragrant.

Add the halved cherry tomatoes and cook for 2 minutes.

Season with oregano, dried basil, black pepper, and a little salt.

Allow excess moisture from the vegetables to evaporate so the frittata doesn’t become watery.

Step 5: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs and milk until well combined.

Add half of the crumbled feta cheese, mozzarella (if using), and chopped parsley.

Mix gently.

Step 6: Combine Everything

Spread the sautéed vegetables evenly across the skillet.

Pour the egg mixture over the vegetables, making sure it reaches all the edges.

Gently tilt the skillet to distribute the eggs evenly.

Sprinkle the remaining feta cheese over the top.

Step 7: Bake the Frittata

Cook on the stovetop for 2–3 minutes over medium-low heat until the edges begin to set.

Carefully transfer the skillet to the preheated oven.

Bake for 12–15 minutes, or until the center is completely set and the top is lightly golden.

The center should no longer look wet or liquid. For food safety, cook the egg dish to 160°F (71°C).

Step 8: Rest and Garnish

Remove the skillet from the oven and allow the frittata to rest for 5–10 minutes.

Garnish with fresh basil leaves, parsley, and a light drizzle of extra-virgin olive oil.

Slice into wedges and serve warm or at room temperature.
Helpful Tips for Perfect Results

  • Slice zucchini evenly so it cooks consistently.
  • Cook the zucchini before adding the eggs to remove excess moisture.
  • Use fresh cherry tomatoes for the sweetest flavor.
  • Don’t overcook the eggs, or the frittata may become rubbery.
  • Use room-temperature eggs for more even cooking.
  • Freshly crumbled feta gives the best Mediterranean flavor.
  • Allow the frittata to rest before slicing for neat wedges.
  • Always use an oven-safe skillet when transferring from stovetop to oven.
    Nutrition Information
    Estimated per serving, based on 4 servings.
  • Calories: 245 kcal
  • Protein: 16 g
  • Carbohydrates: 7 g
  • Fat: 17 g
  • Saturated Fat: 6 g
  • Fiber: 1.5 g
  • Sugar: 4 g
  • Sodium: 520 mg
  • Cholesterol: 285 mg
    Nutrition values are approximate and vary depending on the cheese and ingredient brands used.
    Nut Information & Allergen Details
    Does this recipe contain nuts?

The standard recipe does not contain peanuts or tree nuts.

  • Peanuts: None.
  • Almonds: Not included.
  • Walnuts: Not included.
  • Pecans: Not included.
  • Cashews: Not included.
  • Pistachios: Not included.
  • Tree Nuts: None intentionally added.
  • Dairy: Contains feta, mozzarella, and milk.
  • Eggs: Contains eggs.
  • Gluten: Naturally gluten-free when all packaged ingredients are verified.
  • Soy: Not intentionally included; check ingredient labels.
  • Sesame: Not included in the standard recipe.
  • Coconut: Not included.
    Allergy Precautions:
  • Check cheese packaging for possible allergen cross-contact.
  • Use dairy-free cheese and milk alternatives if needed.
  • For severe nut allergies, verify all ingredient labels and preparation surfaces.
    Low-Sodium Option:
  • Choose reduced-sodium feta.
  • Reduce or omit added salt.
  • Use fresh vegetables and herbs for extra flavor.
  • Compare cheese labels to choose lower-sodium options.
    Questions & Answers (Q&A)
    Q1: Can I make Mediterranean zucchini and tomato frittata ahead of time?

Yes! You can prepare it a day ahead and store it in the refrigerator. Reheat individual slices in the oven or microwave before serving.

Q2: Can I use regular tomatoes instead of cherry tomatoes?

Absolutely! Use 1–2 medium tomatoes, chopped into small pieces. Remove excess seeds and liquid to prevent a watery frittata.

Q3: Do I need to peel the zucchini?

No. The zucchini skin is tender and adds beautiful color and nutrients to the dish.

Q4: Can I make this frittata without milk?

Yes! You can omit the milk or replace it with unsweetened almond-free plant milk or a little cream.

Q5: What cheese works best besides feta?

Goat cheese, ricotta, Parmesan, or mozzarella are delicious alternatives.

Q6: Can I add spinach to this recipe?

Yes! Add 1 cup of fresh spinach when cooking the zucchini and allow it to wilt before adding the egg mixture.

Q7: How do I prevent my frittata from becoming watery?

Cook the zucchini and tomatoes before adding the eggs. This helps release excess moisture and keeps the frittata fluffy.

Q8: Can I bake this recipe in a regular baking dish?

Yes! Sauté the vegetables in a skillet first, then transfer them to a greased baking dish. Pour the egg mixture over them and bake at 375°F (190°C) until set, approximately 20–25 minutes depending on dish depth.

Q9: How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q10: Can I freeze zucchini and tomato frittata?

Yes! Cut into individual portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may soften slightly.

Q11: Is this recipe suitable for a low-carb diet?

Yes! It is naturally relatively low in carbohydrates and high in protein. Check the nutrition values based on your ingredients and serving size.

Q12: Can I make this recipe dairy-free?

Yes! Replace the milk with an unsweetened dairy-free alternative and use dairy-free feta-style cheese.

Q13: Can I serve this frittata cold?

Yes! It tastes delicious warm, at room temperature, or chilled. Keep it refrigerated until serving.

Q14: What herbs go best with Mediterranean frittata?

Fresh basil, parsley, oregano, thyme, and dill all complement zucchini, tomatoes, and feta beautifully.
Serving Suggestions
Serve this delicious frittata with:

  • Fresh Mediterranean cucumber and tomato salad.
  • Sliced avocado.
  • Greek olives and feta.
  • Whole-grain toast.
  • Roasted asparagus.
  • Creamy hummus.
  • Fresh fruit salad.
  • Greek yogurt with fresh herbs.
    Storage: Refrigerate leftovers in an airtight container for 3–4 days.