Baked Zucchini and Corn Frittata Recipe

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.

Course Breakfast, Brunch, Dinner
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Adore Foods


  • 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


  1. 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.

  2. 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.

  3. Transfer pan to oven and bake for 15 minutes or until top is golden and mixture is cooked through.
  4. Cut frittata into wedges and serve it warm, with some feta crumbles on top and some green salad on side.