Zucchini Mushroom Frittata
Looking for a new idea for breakfast that is healthy, easy and fresh? This Zucchini Mushroom Frittata checks all those boxes and more! It is light and filling, and comes together in a snap with just a few simple ingredients. It is great for meal prep, as it lasts in the fridge for a couple of days. If you need it to last longer, can you freeze a frittata? Yes you can, and I have instructions for that below! Say goodbye to boring breakfast from now on!
Zucchini Mushroom Frittata
This frittata makes the best of Summer mushrooms and zucchini. Add some fresh herbs and a little goat cheese and you’ve got an earthy and savory light lunch or dinner, as well as a filling breakfast.
What To Love About This Frittata Recipe
I love a good frittata! You can throw almost anything in there that you want, and it takes little time to cook. They are great as a breakfast, brunch, lunch, or dinner and they go so well with a wide range of sides.
Want a dairy free frittata? This is a hearty vegetarian dish that is easily made dairy free simply by leaving out the goat cheese.
Ingredients for Zucchini Mushroom Frittata
Frittata is something you can absolutely make your own, but this is a combination I happen to love. You don’t necessarily have to save this flavor combo for Summer either, because most of the time you can find zucchini and some variety of mushrooms throughout the year.
Here are the ingredients you will need:
- Eggs
- Unsalted Butter
- Goat Cheese
- Zucchini
- Fresh Mushrooms
- Fresh Chives and Fresh Thyme
- Shallot
- Salt and Pepper
This recipe is so easy, even if you’ve never made a frittata in your life I know this will turn out great for you!
Chanterelle Mushrooms
Chanterelles can vary in color from golden to sort of a yellow-orange, and they actually smell a bit like peaches! When selecting them, look for mushrooms that are firm with no soft spots, and make sure they don’t feel slimy.
Unless they are rather dirty, all you need to do to clean them is wipe them clean with a damp paper towel. If they are really dirty, you’ll need to rinse them under some running water and use paper towels to pat them dry.
When you get the mushrooms home, store in a paper bag in the refrigerator until ready to use. They will be fine refrigerated for up to a week if you can’t make the frittata right away.
Chanterelle Mushroom Season
Chanterelles are meaty and earthy, and really and body and texture. They are not available year round, however.
Chanterelle season is usually late Spring to early Fall depending on which part of the country you are in. They are easily subbed for another mushroom if needed.
Shiitake Mushrooms
Shiitakes are earthy and meaty in flavor, and look almost like an umbrella. They are brown in color with gills that are off white.
When selecting, make sure they don’t feel slimy, and that they appear smooth, not wrinkly.
To store Shiitakes until ready to use, they will keep for up to a week in the refrigerator wrapped in a damp towel.
To clean them, wipe with a damp paper towel.
Equipment Needed To Make A Frittata
You don’t really need anything special here. You probably have most of these items already. I do recommend a ceramic pie plate if you have one.
- 9 inch round pie dish (don’t use the disposable aluminum kind, you are more likely to burn the frittata that way)
- Knife for chopping the vegetables and herbs and cutting the goat cheese
- Whisk or Fork for beating the eggs
- Medium size mixing bowl
How Do You Make A Zucchini Mushroom Frittata?
Frittatas are really easy to make!
- Cut up the vegetables and fresh herbs.
- Whisk the eggs (or beat with a fork)
- Add all seasonings to the eggs.
- Add your zucchini and mushrooms and stir.
- Pour in your pie dish and bake!
Whisking the eggs and the herbs together Adding the Zucchini and Mushrooms
Don’t cook the zucchini in advance because the zucchini will end up overcooking and getting soggy. Nobody likes soggy zucchini right? (at least I don’t).
What I love about not pre cooking the zucchini is that it still has a little crunch left after the frittata is cooked which adds a nice texture.
The mushrooms don’t need to be cooked in advance either, they will cook while the frittata bakes.
That is just a very basic overview of how to assemble everything, there is much more detail below in the recipe card.
For a more portable or meal prep option, you can pour the egg mixture into a muffin tin and bake at the same temperature as cooking the frittata whole, just watch the time, it will be cooked in 15 to 20 minutes if you choose this method.
Frequently Asked Questions
Yes! You can use a ceramic or metal 9×9 square baking dish or 9 inch round casserole dish. Be aware that it will likely cook a bit faster in a metal dish so keep an eye on it.
Regardless of what you use, be sure to grease it with unsalted butter first to help keep the frittata from sticking.
Yes. You can reheat it in the microwave for about 30 seconds to warm it up. For further reheating instructions please see the Can You Freeze A Frittata section below.
This will be fine tightly wrapped or in a container with a tight fitting lid for two to three days. Anything longer than that and the frittata will not taste as fresh.
Of course! You could use chopped portobello, or brown mushrooms, oyster mushrooms, or just about any other edible variety you can find at your local market.
I don’t recommend white mushrooms because they just don’t have a lot of flavor. Do not use canned mushrooms! Your frittata will be unhappy, which means you will also be unhappy.
Can You Freeze A Frittata?
If you need to freeze a frittata you can. To freeze the frittata:
- Let the frittata completely cool and cut it into pieces.
- Place the portions you are freezing on a rimmed baking sheet.
- Put them in the freezer until they are frozen.
- Put the frittata pieces into a freezer safe container that is airtight to store.
How Do You Defrost A Frittata?
Put the frozen slices of frittata on a rimmed baking sheet and bake in a 250 degree oven for 10-20 minutes. You will know it is ready when warm to the touch all over and you don’t feel any cold spots.
How Long Does Frittata Last In the Freezer?
I personally don’t like to keep things frozen too long. Especially this being egg based, I would try to use it within a couple of weeks after freezing.
Serving Suggestions
This versatile dish goes with so many things! I love it with creme fraiche on top! You can even make it yourself very easily. Check out my post on How to Make Creme Fraiche for all the details!
If you are reading this, thank you for being here. I certainly hope you love this zucchini mushroom frittata! If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below.
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Print
Zucchini Mushroom Frittata
Loaded with veggies and fresh herbs, this easy and flavorful frittata is great for breakfast, brunch, lunch, or dinner! It is reheat friendly and great for meal prep.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 6 large Eggs
- 1 cup Sliced Zucchini (about one half of a medium size zucchini)
- 1 cup fresh Chanterelle mushrooms and Shiitake Mushrooms (not 1 cup of each, but a mixture of them that equals 1 cup)
- 2 Tbsp Shallot, chopped (about 1/4–1/2 of a large shallot)
- 2 Tbsp Fresh Chives, chopped
- 1 Tbsp Fresh Thyme, chopped
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 ounces Chevre (goat cheese) chopped
- Unsalted Butter (for greasing the baking dish)
Instructions
- Turn on your oven to 350 degrees. Use the unsalted butter to grease the baking dish and set it aside.
- While the oven heats, slice the zucchini into coins (if the zucchini is large, cut those coins in half). You should have about a cup of chopped zucchini.
- Wipe the chanterelles clean with a damp paper towel. Roughly chop the mushrooms (they don't have to be perfect).
- Chop the chives and pull the thyme leaves off their stems and break up the 3 ounces of goat cheese into chunks, and chop the shallots.
- In a medium sized mixing bowl, whisk the 6 large eggs (or beat with a fork).
- Add the 1 1/2 tsp of salt, the 1/2 tsp of black pepper, 2 Tbsp of chopped chives and 1 Tbsp of fresh thyme leaves and stir.
- Next, add the 1 cup each zucchini and mushrooms, the goat cheese crumbles, and the 2 Tbsp of chopped shallot and stir well.
- Pour the frittata mixture into the greased baking dish.
- Using a rubber scraper, gently move the frittata mixture around in the pan to ensure more even distribution of the veggies.
- Place the frittata in the center rack of the oven and bake for 25 to 30 minutes.
- Starting at 20 minutes, check for doneness. After 20 minutes, check every 5 minutes until done. You will know the frittata is done when the outer edges are a light golden color and the center doesn't wiggle when you move the pan. Cut into six slices and serve.
Notes
A 9 inch ceramic pie dish is recommended, but you can use a 9 inch square baking dish. A 9 inch cast iron skillet would also work. An aluminum pie dish is not recommended. Ceramic is preferred over glass. If you use glass watch to make sure the bottom and sides don't burn.
You can use portobello, brown, oyster, or any other type of fresh mushrooms you like in place of the chanterelles.
Yellow onion or the white part of a leek may be used in place of shallot.
As an alternative to the fresh chives and thyme, you can use a little fresh sage, basil, or oregano.
The goat cheese may be omitted if you don't care for it. Instead, try shredded sharp white cheddar.
There is no need to saute the vegetables first, they cook as the frittata bakes.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Breakfast and Brunch
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 102
- Sugar: 1
- Sodium: 655
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 7
- Cholesterol: 191
I didn’t see a step in the instructions for incorporating the chopped shallots.
Should they be sautéed with the other vegetables?
Thanks!
Mark
Hello Mark,
The chopped shallot is added to the frittata mixture with the herbs and the other vegetables before baking. The vegetables are not sauteed first, they cook as the frittata bakes. I hope this helps!
Such a delicious and easy zucchini and mushroom frittata, packed with goodness!! Can’t wait to make this again.
This was such a hit at brunch today! The veggies and fresh herbs and that creamy goat cheese really made it the star of the table!
I’m glad everyone loved it Chenee!
We love frittata! Here in Italy it’s also a classic way to use up leftovers but is delicious made from scratch too. So many of my favourite ingredients in this version, best of which is goat’s cheese! Oh and the chanterelles! Yum!
I love this combination too!
The mushrooms and zucchini go together so well. The bright green really looks so lovely here and stands out. Sounds and looks delicious!
Thank you Tammy!
Made this recipe yesterday and it came out amazing! So easy to make and I loved the flavors!
Glad you enjoyed it!
This is one of the prettiest frittatas I’ve ever seen! The ingredients come together beautifully, and so elegant. I will be serving this for my next brunch!
Thank you Jessica, I hope you love it!
I seriously need to buy zucchini more often, because this was delicious! This is going on my regular rotation in my kitchen! Thanks so much for the recipe 😉
You’re welcome Cathleen! I am glad it turned out well for you!
You’re so right. I love cleaning out the fridge and combining all the treasures into one pan. I’m allergic to zucchini so I would normally sub potatoes in their place. I LOVE a frittata with mushrooms!
This would definitely be great with potatoes!
I love cooking with mushrooms in the summer! I ended up using shiitake for this frittata and it came out really delicious. Might try a different kind of mushroom next time!
I’m glad you liked it Veronika!