Keto Zucchini Fritatta

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    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

Keto Zucchini Fritatta

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini

    Zucchini

    2 medium

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Monterey Jack cheese

    Monterey Jack cheese

    0.5 cup, grated

  • Raw egg

    Raw egg

    4 large

  • Onion powder

    Onion powder

    0.5 tsp

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Italian seasoning

    Italian seasoning

    1 tsp

  • Heavy cream

    Heavy cream

    0.13 cup

  • Almond milk

    Almond milk

    0.13 cup

  • Salt

    Salt

    0.25 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Parsley

    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 1
  • 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 2
  • 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 3
  • Step 4

    Let cool for 5-10 minutes and then slice into squares and serve. Garnish with chopped parsley. Enjoy!
    Step 4

Comments 4

  • SpectacularMacadamia543061

    SpectacularMacadamia543061 3 months ago

    Added Parmesan and mushrooms totally can experiment with this recipe

    • AwesomeKale276374

      AwesomeKale276374 6 months ago

      I really enjoyed it. Easy to make and great ingredients!

      • BlithesomeMacadamia780164

        BlithesomeMacadamia780164 7 months ago

        Tasteless and watery. Disappointed.

        • SpectacularMacadamia278886

          SpectacularMacadamia278886 6 months ago

          Try drying the zucchini off with paper towel after you cut before you cook👍