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This Baked Zucchini and Corn Frittata is my secret weeknight dinner recipe! Healthy, easy recipe, ready in less than 30 minutes and loaded with fresh zucchini, corn and feta cheese.
I love easy and quick recipes for weeknight dinners when everyone is in a hurry but without having to compromise on quality. I mean no artificial ingredients, no prepacked dishes..everything done from scratch. You know good old cooking!
What is the difference between an omelet and a frittata?
While both omelets and frittatas are made from eggs and can contain vegetables and cheese, what sets them apart is the way they are cooked. Omelet recipes are cooked entirely on stovetop while frittata recipes are cooked in the beginning on stovetop and finished in the oven.
I love a good healthy frittata recipe!
Simple, versatile (you can add just about any sautéed vegetables, leftover meats or fresh herbs to it) and perfect for either breakfast or brunch or even dinner. We love baked frittata dishes for dinner with some green salad on side.
This Baked Zucchini and Corn Frittata is so easy to make, almost to the point that you don’t necessarily need a recipe. You DO need a key ingredient to make it fluffy and creamy 🙂 No one likes a dried frittata, right?!
So, what ingredients do you need to make Baked Zucchini Frittata?
- eggs
- zucchini
- corn
- cottage cheese
My favorite baked frittata recipe is a simple mix of eggs, sautéed zucchini, sweet corn kernels (fresh or from a can) and cottage cheese, seasoned with salt and pepper.
The cottage cheese is my key ingredient 🙂 Adding it to the mix will make your baked frittata really fluffy and creamy. I like full fat cottage cheese but you can use low fat option if you prefer.
Tips for the perfect frittata recipe:
- Cook vegetables before adding them to frittata. It’s best to fully cook the veggies and get rid of the moisture that they could release into the eggs and ruin your baked frittata.
- Don’t overcook frittata on stovetop and later in the oven. A perfect frittata should still have a creamy and fluffy texture. If it’s overcooked with be dry and rubbery.
- Add dairy to your frittata. I like my frittata with cottage cheese added and without cream. To get a fluffy baked frittata use full-fat or whole milk dairy products. The low-fat or no fat dairy products are too watery for this recipe.
How to serve baked frittata recipe with zucchini and corn
You can serve baked frittata warm straight from the oven or at room temperature, if you prefer. I love to add some crumbled feta cheese on top and a fresh salad on side.
How to store baked frittata recipe?
Leftovers frittatas can be store in an airtight container in the fridge for 3-5 days. Freezing baked frittata is not a good option as it will become watery when reheated.
How to reheat frittata?
You can reheat frittatas in the oven or microwave. Add a sprinkle of water on top, especially if you’re using a microwave to avoid drying it out.
This Baked Zucchini and Corn Frittata is my secret weeknight dinner recipe! Easy recipe, ready in less than 30 minutes and loaded with fresh zucchini, corn and feta cheese.
- 1 tablespoon olive oil
- 6 eggs
- 2 medium zucchinis peeled, thin sliced
- 1 small yellow onion chopped
- 1 cup cottage cheese full cream
- 1 cup corn kernels
- fresh thyme
- green salad
- 1 tablespoon feta cheese crumbled
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Heat olive oil in an oven safe frying pan over medium heat. Add onion and cook, until golden for a couple of minutes. Add sliced zucchini sand sauté for 5 minutes. Set aside.
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Preheat oven at 350F/ 180C. Whisk eggs in a large bowl. Stir in cottage cheese, and corn kernels. Season with salt and pepper. Pour egg mixture into pan over sautéed zucchini, sprinkle some fresh thyme over and cook for 5 minutes on medium heat, until eggs are just set.
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Transfer pan to oven and bake for 15 minutes or until top is golden and mixture is cooked through.
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Cut frittata into wedges and serve it warm, with some feta crumbles on top and some green salad on side.
This looks delicious and is giving me brunch cravings 🙂 Pinning!
thank you!
This looks delicious. I make eggs in one form or another just about every week. They’re so quick, easy, and economical. I think I just found my next egg-night recipe!
hope you’ll love it!
I am so glad you didn’t call this a gluten free quiche 🙂 I have a real bee in my bonnet about that at the moment! I’m filing this one away for those days when I don’t know what to cook for dinner – yet I always have these ingredients at hand.
hehe Nancy, I totally get your buzzing bee :)! Hope you’ll love it
This frittata looks simply amazing; perfect for our zucchini harvest!
That looks wonderful. I can see me making it for breakfast or lunch. Thank your for sharing!! Yummy food.
This looks like a great dinner to me!! And leftover for lunch 🙂
I’m so with you! I love frittatas because they’re so easy and delicious! I’ve never had one with cottage cheese before so I’ll have to give this a go!
I will be giving this recipe a try. It looks really good and very easy.
This looks so yummy. I have a zucchini I need to use and this would be perfect. Love your pictures!
I love Frittatas so I’m going to try this one soon! It looks delicious!!
I must try this recipe, sounds a great autumn dinner idea!
I love to make frittatas but never thought to use cottage cheese – great idea!
I do enjoy a good frittata, so good for using up all those bits and bobs in the fridge. It looks like toy have a really good pan there too!
I would like to try this recipe! Thank you so much!!
I love the addition of cottage cheese! Fresh corn and zucchini are so tasty together. I’ll need to bake this recipe up when I need a satisfying quick fix for dinner. Yum!
Mmmm love that thyme! This is such a picture perfect dish.
Oana, I am ready to drive to Philadelphia just so I can have a slice of this delicious frittata.
Cannot beat a great frittata! I love the touch of corn, so lovely!
I really love frittatas, and cottage cheese is my essential ingredient too. 🙂 I like the corn and zucchini combo you’ve chosen. 🙂
We eat eggs, and especially omelettes, frittatas and tortillas at least once a week. I’ve used cottage cheese in egg bakes, but will make sure to give them a try next time we make a frittata.
Oh man, this looks outstanding! You’ve captured the photos quite brilliantly!
Frittatas are a wonderful thing and this looks beautiful
I just love frittata – such a perfect and filling meal. love your pictures.
What a creative idea for frittata. I love the combination of zucchini and corn. So pretty too!
Zucchini. and. Corn. Matchmade in food heaven!
I love frittatas and quiches – this definitely has some new flavors I cannot wait to try!
Looks absolutely delicious and your photos are outstanding!
This looks SO good! I’m planning on making it for dinner one night soon. I’ve never added cottage cheese to my frittata before~can’t wait to try this!