Looking for a light yet satisfying dish packed with protein and veggies? This Dairy-Free Zucchini Frittata is the perfect choice—simple to make, nourishing, and ideal for breakfast, lunch, or a quick weeknight dinner. Whether you’re cutting back on dairy or just looking to incorporate more whole foods into your diet, this recipe has you covered.
At the heart of this frittata is zucchini, a low-calorie vegetable rich in water, fiber, and antioxidants. Zucchini supports healthy digestion and is a great source of vitamin C, potassium, and B vitamins—all essential for energy and immune health. Paired with shallots, which add natural sweetness and beneficial phytonutrients, this dish delivers both flavor and nutritional value.
The base of this frittata is made with eggs, providing high-quality protein and essential nutrients like choline and vitamin D. By swapping traditional dairy with unsweetened plant-based milk and dairy-free cheddar-style cheese, this recipe becomes gentler on digestion while remaining creamy and satisfying.
Whether served hot or cold, this zucchini frittata is versatile, meal-prep friendly, and naturally gluten-free. Enjoy it on its own, or pair it with a spoonful of coconut yogurt and fresh chives for an herby, tangy finish. It’s a healthy, balanced option that doesn’t compromise on taste—and it just might become a staple in your weekly meal rotation.
Recipe
Serves 3
1 shallot, diced
6 eggs
3.4 fl oz. (100ml) unsweetened dairy-free milk
2.8 oz. (80g) plant-based cheddar cheese, grated
How to Prepare
Wash and coarsely grate zucchinis. Place in a mesh sieve, sprinkle with salt, and set aside to drain. Preheat the oven to 340°F (170°C).
Heat ½ tbsp olive oil in a pan, fry shallots for 3 minutes. Squeeze liquid from zucchinis, add to pan, sauté for 6 minutes.
Whisk eggs and milk in a bowl, season with salt and pepper. Stir the cheese into egg mixture along with zucchini.
Brush casserole dish or baking pan with ½ tbsp olive oil, pour in mixture. Bake for 25-30 minutes until set.
Serving suggestion: Serve with coconut yogurt and chopped chives (optional).
