Zucchini and Corn Frittata Bake

Name: Zucchini and Corn Frittata Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 medium zucchini, sliced; 1 cup corn kernels; 8 eggs; ½ cup whole milk; ½ cup feta, crumbled; ½ cup cherry tomatoes, halved; 3 tbsp olive oil; 2 cloves garlic; fresh basil to taste; salt to taste

A hearty vegetable frittata bake loaded with summer zucchini, sweet corn, and feta — perfect hot or cold.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

Mediterranean

comfortvegetariancasserolegluten-free

Ingredients

3medium zucchini, sliced

1 cupcorn kernels

8eggs

½ cupwhole milk

½ cupfeta, crumbled

½ cupcherry tomatoes, halved

3 tbspolive oil

2 clovesgarlic

fresh basilto taste

saltto taste

Instructions

Sauté zucchini and garlic in oil until golden; add corn; cook 2 more minutes.

Beat eggs with milk; season. Stir in feta.

Pour egg mixture over vegetables in oven-safe skillet.

Arrange tomatoes on top. Bake at 375°F for 20-25 min until set. Garnish with basil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

515

Protein

27.3g

Fat

35.7g

Carbs

24.7g

Fiber

3.8g

Sodium

734mg

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