Frittata With Grated Zucchini, Goat Cheese And Dill Recipe

I wrote about a frittata studded with grated zucchini, creamy goat cheese and fresh dill that readers keep bookmarking under Breakfast Brunch.

I keep coming back to this frittata because it surprises me every time, simple but a little sly. The grated zucchini folds into the eggs so it feels light yet somehow bold, and soft goat cheese gives little creamy pops that make you pause.

I made it for a slow Sunday and then again for a quick picnic because it travels well, which is why I tag it Breakfast Brunch and always call it Good Eats when people ask. I won’t pretend it’s fancy, but there’s a sneaky twang of flavor that makes you want to test how small a slice you can get away with.

Ingredients

• Eggs: high quality protein, gives structure and creaminess can taste eggy if overcooked.
• Zucchini: light fiber and water mild flavor, keeps frittata moist but not sweet.
• Goat cheese: tangy, creamy, adds fat and protein melts into little pockets of flavor.
• Dill: fresh herb, bright grassy flavor low calorie and aromatic, makes it taste vibrant.
• Olive oil: heart healthy fats, helps brown veggies, adds a gentle fruity note.
• Onion: sweet when cooked gives savory depth and natural sugars adds brown color.
• Parmesan: salty umami boost a little goes a long way, crisps up on top.

Ingredient Quantities

• 8 large eggs
• 1/4 cup whole milk or half and half
• 2 medium zucchini, grated (about 12 oz / 340 g)
• 1 small yellow onion
• 2 cloves garlic
• 4 oz soft goat cheese, crumbled (about 115 g)
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (optional)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

How to Make this

1. Preheat oven to 375°F (190°C). Grate 2 zucchini into a bowl, sprinkle about 1/2 tsp of the kosher salt over them, toss and let sit 8 to 10 minutes so they release water.

2. While zucchini rests, roughly chop 1 small yellow onion and mince 2 cloves garlic.

3. Squeeze the zucchini in a clean kitchen towel or handfuls until mostly dry, you want to get rid of as much liquid as possible so the frittata won’t be soggy. Reserve any liquid if you like for soup later, dont waste it.

4. Heat 2 tbsp olive oil in a 10 inch ovenproof skillet over medium heat. Add the onion and cook 4 to 5 minutes until soft and starting to brown, then add the garlic and cook 30 seconds more.

5. Add the squeezed zucchini to the skillet, season with a little black pepper, and cook 3 to 4 minutes until any leftover moisture evaporates and the veg smells tender. Taste, adjust salt if needed but remember we already used 1/2 tsp.

6. In a large bowl whisk together 8 large eggs, 1/4 cup whole milk or half and half, the remaining 1/4 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 2 tbsp chopped fresh dill until blended.

7. Pour the egg mixture over the cooked zucchini mixture in the skillet, stir gently so vegetables are evenly distributed. Crumble 4 oz soft goat cheese over the top in small pieces, and sprinkle 1/4 cup grated Parmesan if using.

8. Cook on the stovetop without stirring for 2 to 3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

9. Bake 12 to 15 minutes until the center is just set and the top is lightly golden. Let rest 5 minutes, slice and serve warm or at room temperature.

Equipment Needed

1. oven (preheat to 375°F)
2. 10 inch ovenproof skillet (cast iron or oven safe)
3. box grater or food processor with grating disc
4. large mixing bowl
5. small bowl for whisking eggs
6. measuring cups and spoons
7. whisk
8. clean kitchen towel or cheesecloth to squeeze out zucchini, dont waste the liquid
9. chef knife and cutting board
10. spatula or wooden spoon plus oven mitts for the hot skillet

FAQ

Frittata With Grated Zucchini, Goat Cheese And Dill Recipe Substitutions and Variations

• Milk – swap the 1/4 cup with plain whole-milk yogurt thinned with 1-2 tbsp water for the same creaminess and a touch of tang, or use unsweetened almond milk if you want a lighter frittata (it will set a bit firmer).
• Zucchini – replace with an equal amount grated yellow summer squash, or use about 1 cup thawed, well-squeezed frozen spinach for a greens-forward version (press out all the water first).
• Goat cheese – use 4 oz feta for a similar tang (it’s saltier so taste before you add extra salt), or 4 oz ricotta for a milder, creamier texture.
• Dill – swap with chopped fresh parsley or chives for bright fresh flavor, or try tarragon for a different savory note; if using dried herbs, use about one third the amount called for.

Pro Tips

1) Really squeeze the zucchini, like you mean it. If you leave water trapped it makes the whole thing soggy, and no one wants that. Save the liquid for soup or pancakes, dont toss it.

2) Use a heavy ovenproof pan and get it properly hot before you add stuff, that way the edges start to set and brown a bit on the stove, not in the oven, which helps texture. If your pan is thin the frittata can cook uneven, so adjust time or temp.

3) Let the goat cheese warm to room temp and crumble it fine, some mixed into the eggs and some dotted on top gives creamy pockets instead of one big clump. If you want more tang, crumble a little extra but cut back on added salt.

4) Dont overbake, check the center with a knife, it should still have a tiny jiggle because carryover heat finishes it. Let it rest 5 to 10 minutes before slicing, otherwise it will fall apart and be wetter than you want.