Zucchini Frittata

Zucchini Frittata Recipe

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Kathy Joppie


I needed to do something with all the zucchini I had. Didn't want it to go to waste, but wanted something different. I came up with this recipe and has been a favorite for breakfasts.


★★★★★ 1 vote

30 Min
40 Min


  • 2 medium
    potatoes, shredded
  • 4 c
    zucchini, shredded
  • 1 tsp
  • 5 medium
  • 1 medium
    onion, minced
  • 1 tsp
    basil, dried
  • 1/2 tsp
    oregano, dried
  • ·
    pepper, dash
  • 4 slice
    salami, cut up
  • 4 slice
    bacon, cooked, cut up (reserve drippings)
  • 2 Tbsp
    cream cheese
  • 8 oz
    colby or cojack cheese

How to Make Zucchini Frittata


  1. Mix together shredded potatoes, zucchini and salt. Let stand in colander over large bowl for 30 minutes. Squeeze out excess moisture.
  2. In large bowl, combine eggs, onion, basil, oregano, pepper, salami, bacon, cream cheese and shredded cheese. Add the potato mixture and 1 Tbs. bacon drippings.
  3. Pour into an 8" square baking pan. Bake @ 350 degrees for 40 minutes. Let stand 10 minutes, cut into squares.

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About Zucchini Frittata

Course/Dish: Eggs

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