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Ham and Cheddar Zucchini Frittata is filled with two cups of zucchini, ham, and cheddar cheese. It has such amazing flavor and will be devoured in no time at all!

Ham and Cheddar Zucchini Frittata in a large pan.

Zucchini season is just about here and soon you will have so much in your garden you won’t know what to do with it all! Even though it is just about time for an overabundance of zucchini, I LOVE eating it year round. Zucchini is actually my favorite vegetable with broccoli as a close second. There is always zucchini in my fridge!

I had way to many eggs, zucchini on hand, and ham that I decided to make a frittata!

Ham and Cheddar Zucchini Frittata in a large pan with a Zucchini on the side.

Frittatas are one of my favorite breakfasts. They really come together in no time at all and I love that you can fill them with some of your favorite things. Cheese is a must of course and ham is one of my favorite things as well.

The great thing about this frittata is that it is filled with 2 cups of zucchini!! You can use up 2 whole cups in this frittata and it is delicious. I love the green specks inside of the frittata and it is just full of so much egg, ham, and cheese goodness.

Close up of Ham and Cheddar Zucchini Frittata in a pan.

This frittata is ready in just about 30 minutes and you are going to love all of the flavors inside. It makes the perfect balanced breakfast and you will want to make it again and again!

Ham and Cheddar Zucchini Frittata with a slice being removed from the pan.


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Ham and Cheddar Zucchini Frittata

5 from 2 votes
Ham and Cheddar Zucchini Frittata is filled with two cups of zucchini, ham, and cheddar cheese. It has such amazing flavor and will be devoured in no time at all!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4



  • Preheat oven to 325 degrees. Using the larger side of a box grater, grate the zucchini. Using several paper towels, place the zucchini in the center and wring the zucchini to remove excess moisture. In an 8 inch cast iron skillet melt the butter. Add the zucchini and saute over medium heat until the moisture evaporates and zucchini is tender.
  • In a medium bowl whisk the eggs and heavy cream. Stir in the ham, cheddar cheese, salt and pepper and add the zucchini.
  • Pour the mixture into the skillet and bake for 20-25 minutes until it is set.


Calories: 406kcalCarbohydrates: 3gProtein: 24gFat: 33gSaturated Fat: 17gCholesterol: 332mgSodium: 1327mgPotassium: 392mgFiber: 1gSugar: 2gVitamin A: 1157IUVitamin C: 11mgCalcium: 260mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    Delicious & easy! Didn’t even drain the zucchini. Just sautéd a few minutes then layered the ham & cheese & poured egg mixture on top. Will definitely be making this again! Great recipe!

  2. AWESOME…….’made these,….definitely KETO……and used regular size muffin pan thanks for posting recipe for us……

  3. Thanks for this terrific recipe! I love all things zucchini. I didn’t even have all the ingredients and it still turned out fantastic. I cooked 3 slices bacon in the cast iron pan, removed, and chopped. Using a bit of the bacon fat + butter, I then sauteed about 1 heaping cup (all I had) of zucchini. Otherwise followed recipe exactly and it was SO GOOD! Served for dinner with side salad. My 4 year old gobbled it up and ate leftovers for breakfast the next day. For those who may have a child like mine that has banned all green food, just peel the zucchini. I also use the middle grate size on my box grater instead of the large with most zucchini recipes, which seems to help make the zucchini even more undetectable 🙂

    1. I don’t normally have heavy cream in my frig. So, I was thinking of trying sour cream or maybe half sour cream and half low fat milk.