Zucchini Mushroom Frittata

My garden is bursting with zucchini, I could almost say I don’t know what to do with it all. Almost- see I love when this happens. Having so much on my hands I need to come up with new fun recipes to b able to use it all up. It’s the best time of the growing season honestly, and it’s only the squash that’s lining up left and right so far! The rest will follow soon enough, but for now I’m dealing with the squash and zucchini. 

SqushZini! I cross bred Squash and Zucchini :)

SqushZini! I cross bred squash and Zucchini πŸ™‚

This Frittata is really simple to make and can be a quick breakfast, brunch, side dish against a salad. It’s not a heavy meal but can easily make a nice light one on hot days when you really don’t feel like eating much. Packed full of vegetables you can add pretty much whatever is on hand. Frittata is not quiche, both requires eggs and meat, or vegetables plus addition of cheese but quiche is more of a custard base than anything. Quiche usually asks for milk or heavy cream that’s where it gets the richness from it.  Frittata isn’t as creamy or custard like and has no crust like quiche. I like them both but Frittata in this house wins hands down for it’s versatility on to the recipe-  

Make it in under 30 minutes!

Zucchini Mushroom Frittata
Serves 14
Light refreshing vegetable egg bake
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 2 cups thinly sliced zucchini
  2. 1/4 cup onion chopped
  3. 1/2 cup chopped celery
  4. 1 garlic glove minced
  5. 1/2 cup mushrooms
  6. 1 cup store bought or homemade Bisquick ( you can find my homemade Bisquick here)
  7. 1/2 cup oil
  8. 4 eggs well beaten
  9. 1/2 cup Parmesan cheese
  10. salt and pepper to taste
  1. Preheat oven to 350F
  2. Spray a 9x13 pan with baking spray
  3. Mix the eggs, oil and Bisquick together. Sprinkle with salt and pepper, mix and then fold in the vegetables. It won't look like it will fit in the 9x13 pan, but it does, trust me. Once it's all mixed up pour into the prepared pan and spread. It will cook up, trust me!
  4. Bake for 30 minutes at 350 degrees
  1. You can mix up your vegetables, instead of adding chopped onions I added sliced ones to the top of the mixture once in the pan along with some sweet bell peppers. Asparagus, tomatoes, artichokes would even be a great addition.
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I added sliced peppers and onions on top of this once it was in the pan. Cooked up really nicely!

I added sliced peppers and onions on top of this once it was in the pan. Cooked up really nicely!

Are you a Frittata or Quiche Fan? 

24 thoughts on “Zucchini Mushroom Frittata

  1. Michele

    I have never tried to actually make a frittata but have eaten them and do like them–I also happen to like quiche but haven’t tried to make that either! This doesn’t sound so hard to make–hum–maybe I will attempt it.

  2. Amanda Ripsam

    I love zucchini and mushrooms but I would have to swap the mushrooms out for something else because my 8 year old will not go near the mushrooms but wow that frittata looks great.

  3. Theresa

    Mmm! This looks so good! My husband’s friend just gave us a really huge zucchini. I’ll have plenty left over to try this recipe!

  4. Jamie

    YUM – that looks amazing!! Have some extra zucchini from a neighbor’s garden right now – might just have to try this! πŸ™‚

  5. Carlee C

    That looks so GOOD! I need you to come to my house and cook for me (joking aside). I would love to incorporate more zucchini in to foods for my family.

  6. Ann Bacciaglia

    Wow this Zucchini Mushroom Frittata looks so delicious. I would love to try this recipe. I am sure my kids will love it.

  7. Pam

    Now this is something that I would not be able to stop munching on. It looks so good. For breakfast would be good but these would make great appetizers for any dinner party.

  8. Megan @ C'mon Get Crafty

    I want to eat this page. All of your photos are so amazing and everything looks so delicious! I’m going to fill up my Pinterest food boards from here!

  9. Babita

    I have harvested a squash from my garden. I am wondering if I could use it in your recipe. You recipe does look tempting.

  10. Jennifer Williams

    I am jealous, my zucchini did not make it this year. That looks so good and is something I can have on my eating plan – I will definitely be giving this a try.

  11. Lisa Rios

    This one looks very much delicious. I never tried this kind of mushroom recipe before. The recipe looks easy to prepare & sounds very much healthy as well. I am sure my husband is going to love this one. Will definitely try this out for this weekend.

  12. addi ganley

    Yum! This looks so good. I love zucchini and mushrooms. I think I would also like to add some artichoke hearts like you suggested. This will be my lunch one day this week. Or maybe dinner with some salad and wine.

    • MelanieMelanie Post author

      I’ve had it for dinner many times. hot days, no one is really hungry but we need something- artichoke hearts are amazing on it!

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