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prep time
15 min
cook time
25 min
ready time
40 min
Keto Zucchini Fritatta
As the weather warms and the flowers bloom, it's time to indulge in fresh, light, and delicious Keto recipes for spring. One dish that perfectly embodies the essence of the season is this Keto zucchini frittata. Bursting with flavor and nutrients, this frittata is a delightful addition to your Keto spring recipe repertoire.
What to serve with this zucchini frittata?
Pairing options for this zucchini frittata are as varied as they are delicious. For a brunch affair, consider serving it alongside a vibrant mixed green salad tossed in a tangy vinaigrette. The crispness of the greens complements the creamy texture of the frittata perfectly. Alternatively, for a heartier meal, accompany the frittata with a side of roasted asparagus spears drizzled with lemon zest and shaved parmesan cheese. The combination of flavors will tantalize your taste buds and leave you craving more of these Keto-friendly spring recipes.
How to customize this recipe?
One of the beauties of this zucchini frittata recipe is its versatility. Feel free to customize it according to your preferences and seasonal produce availability. Experiment with different cheeses such as feta or goat cheese for a tangy twist, or add in diced bell peppers or mushrooms for extra flavor and texture. You can also incorporate fresh herbs like basil or thyme to enhance the aroma and taste of the frittata.
How to store leftovers?
If you find yourself with leftovers, fear not, as this zucchini frittata is just as delicious when enjoyed later. Simply allow any remaining slices to cool completely before transferring them to an airtight container. Store the container in the refrigerator for up to three days, reheating individual portions in the microwave or oven until warmed through. You can also freeze leftover slices for longer-term storage. Just wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. When you're ready to enjoy them, thaw the slices overnight in the refrigerator before reheating.
Net Carbs
2.9 g
Fiber
1.1 g
Total Carbs
4 g
Protein
11.1 g
Fats
16.1 g
203 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
2 medium
Extra virgin olive oil
1 tbsp
Monterey Jack cheese
0.5 cup, grated
Raw egg
4 large
Onion powder
0.5 tsp
Garlic powder
0.5 tsp
Italian seasoning
1 tsp
Heavy cream
0.13 cup
Almond milk
0.13 cup
Salt
0.25 tsp
Black pepper
0.25 tsp
Parsley
2 tbsp
Recipe Steps
steps 4
40 min
Step 1
Preheat the oven to 400 F/200C. Thinly slice the zucchini and grate the cheese. In a medium bowl, toss together the sliced zucchini, olive oil, ¼ cup grated cheese, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper.Step 2
In a large bowl, whisk together the eggs, dried onion, garlic powder, Italian seasoning, cream, milk, remaining ¼ cup grated cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper until combined. Line a baking pan with parchment paper.Step 3
Transfer and evenly spread the zucchini into the bottom of the baking pan. Pour the egg mixture on top to cover the zucchini. Bake for 25-30 minutes or until the edges are golden brown and the egg mixture is no longer jiggly.Step 4
Let cool for 5-10 minutes and then slice into squares and serve. Garnish with chopped parsley. Enjoy!
Comments
SpectacularMacadamia543061 3 months ago
Added Parmesan and mushrooms totally can experiment with this recipe
AwesomeKale276374 6 months ago
I really enjoyed it. Easy to make and great ingredients!
BlithesomeMacadamia780164 7 months ago
Tasteless and watery. Disappointed.
SpectacularMacadamia278886 6 months ago
Try drying the zucchini off with paper towel after you cut before you cook👍