Fresh, colorful, and packed with summer vegetables, this Tomato Zucchini Frittata is an easy meal that’s perfect any time of day. Tender zucchini and juicy cherry tomatoes are cooked until just softened, then combined with fluffy eggs, herbs, and cheese to create a light yet satisfying dish.
One of the best things about a frittata is its versatility. Serve it warm for breakfast or brunch, pair it with a crisp green salad for lunch, or enjoy it as a simple weeknight dinner. It’s also an excellent make-ahead recipe since leftovers taste just as good the next day.
This recipe highlights the natural sweetness of ripe summer tomatoes and the mild flavor of zucchini without requiring many ingredients. Feta Cheese adds a savory richness, while fresh basil brings a bright finish that complements the vegetables beautifully.
This Tomato Zucchini Frittata is a simple, healthy meal that’s perfect for any time of day. Naturally gluten-free, rich in protein, and ready in about 40 minutes, it’s ideal for busy days when you want something fresh, wholesome, and full of seasonal flavor.
How to make tomato zucchini frittata
Begin with preheating the oven to 375°F (190°C).
Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and zucchini, cooking for 5–6 minutes until softened.
Stir in the garlic and cook for about 30 seconds, until fragrant. Add the cherry tomatoes and cook for another 2 minutes, just until they begin to soften.
Prepare the egg mixture
In a large bowl, whisk together the eggs, Greek yogurt, feta, fresh herbs, salt, pepper, and chili flakes, if using, until well combined.
Pour the egg mixture over the vegetables in the skillet. Gently stir once to evenly distribute the ingredients.
Arrange the tomato slices on top, then finish with a sprinkle of salt, freshly ground black pepper, and a light drizzle of olive oil.
Bake and serve
Transfer the skillet to the oven and bake for 20–25 minutes, or until the center is just set and the top is lightly golden.
Let the frittata rest for about 5 minutes before slicing.
Garnish with extra fresh basil and serve warm or at room temperature.
Light, colorful, and packed with fresh vegetables and feta, this frittata is perfect for breakfast, brunch, lunch, or even a simple weeknight dinner.
Hope you will try this amazing Tomato Zucchini Frittata. If you do, make sure to share the photos with me on Instagram. Enjoy!
Other recipes you may like to try
This easy Crustless Zucchini Quiche is light, creamy, and packed with fresh zucchini and cheese. Perfect for breakfast, brunch, lunch, or a light dinner.
These Baked Stuffed Tomatoes with Bulgur and Feta are a fresh, flavorful summer meal filled with herbs, vegetables, and creamy feta cheese.
Creamy Whipped Feta Dip topped with sweet roasted cherry tomatoes is an easy Mediterranean appetizer, perfect with pita, crackers, or fresh vegetables.
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Easy Tomato Zucchini Frittata – Healthy Summer Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium zucchini (about 11 oz – 350g) , sliced into thin half-moons
- 1 cup (150g) cherry tomatoes , halved
- 1 small onion , thinly sliced
- 2 cloves garlic , minced
- 8 large eggs
- 1/4 cup (60g) Greek yogurt
- 1/2 cup (50g) crumbled Feta
- 2 tbsp fresh basil or parsley , chopped
- Salt and freshly ground black pepper , to taste
- a pinch of chili flakes
- 2 2 medium tomatoes (like roma tomatoes) , cut in thin slices
Instructions
- Preheat the oven to 375°F (190°C). Cut the zucchini into half moons.
- Heat the olive oil in an oven-safe 9-10 inch (23-25cm) skillet over medium heat.
- Add the onion and zucchini.
- Cook for 5–6 minutes until softened.
- Stir in the garlic and cook for about 30 seconds.
- Add the cherry tomatoes.
- Cook for another 2 minutes, just until they begin to soften.
- In a large bowl, whisk together the eggs, Greek yogurt and Feta.
- Add herbs, salt, pepper, and chili flakes, if using.
- Pour the egg mixture over the vegetables.
- Gently stir once so everything is evenly distributed.
- Remove from heat and arrange the tomato slices on top.
- Sprinkle salt, freshly ground black pepper and a drizzle of olive oil.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the center is just set and the top is lightly golden.
- Let the frittata rest for 5 minutes before slicing. Garnish with extra basil and serve warm or at room temperature.
- Leftovers keep well in the refrigerator for up to 3 days and are delicious served cold.
Nutrition
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