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Zucchini and Corn Frittata Bake
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
1
Sauté zucchini and garlic in oil until golden; add corn; cook 2 more minutes.
2
Beat eggs with milk; season. Stir in feta.
3
Pour egg mixture over vegetables in oven-safe skillet.
4
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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