A Best-Batch Sourdough Zucchini Frittata (with Gruyère or Parmesan)

If there’s one thing I love about lazy mornings, it’s having a delicious, comforting breakfast that feels a little indulgent yet wholesome. This Sourdough Zucchini Frittata has become one of my go-to recipes for holidays, weekends, or anytime we have guests. It’s simple, satisfying, and packed with flavor from creamy Gruyère (or Parmesan), fresh zucchini, and the tangy bite of sourdough.

In fact, this particular batch turned out so good, I’m officially calling it a “best batch” (a term we use in our house for those recipes that just hit every note perfectly). The crispy cheese on top brought all the umami I could want, while the fluffy interior was hearty yet light enough to enjoy with just a cup of coffee.

Why I Love This Recipe

I love making frittatas because they’re such a versatile and forgiving dish. They’re perfect for feeding guests or easing into a slow holiday morning. The combination of fresh zucchini, rich cheese, and sourdough makes this feel just indulgent enough while still being packed with wholesome ingredients. For me, it’s also a great way to use up leftover sourdough crusts that I save throughout the week—especially after cutting the crusts off for my 6-year-old’s lunches. Nothing goes to waste!

A Quick Note on Spices

While this recipe doesn’t use a lot of spices, the quality of your ingredients can make a big difference, and that includes your spices! I’ve started sourcing my spices in their whole, organic form and grinding them as I go. It’s a small ritual that makes such a huge impact on flavor.

Did you know that herbs and spices are highly vulnerable to food fraud due to their high economic value and global trade? Fraudulent practices, like altering coloring or labels to hide the true quality, can even pose public health risks, as undeclared allergens or lower-quality substitutions can sneak in. Organizations like the American Spice Trade Association (ASTA) and the European Spice Association (ESA) are working hard to ensure authenticity and safety, but vigilance on our part as consumers is key. (Read more about the issue in this article from the NIH.)

If you haven’t tried freshly grinding your spices yet, I highly recommend starting with your top 3 or 4 favorites. For me, it’s fennel, cumin, coriander, and nutmeg, but you’ll find what works best for your kitchen.

My Top Tip for This Frittata

This recipe uses grated zucchini, which adds a wonderful texture and keeps the frittata moist. My trick? After shredding the zucchini on a box grater, I wrap it in a clean dish towel and squeeze out as much liquid as I can. It’s a simple step, but it makes all the difference in the texture of the finished dish.

Today’s Frittata Vibes

Today was a quiet holiday morning, and I woke up early to get this frittata ready before the family was up. It was so satisfying to have breakfast prepared and the dishes done before anyone walked into the kitchen. I served myself a warm slice with a cup of coffee and enjoyed the calm start to the day. Sometimes, it’s the simple things that make a morning feel special.

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Sourdough Zucchini Frittata with Gruyère (or Parmesan)

Yield: 6

Author: Candie Matthews

Prep time: 20 MinCook time: 45 MinInactive time: 5 MinTotal time: 1 H & 10 M

This delicious frittata is perfect for brunch, a light lunch, or even dinner. It’s hearty, fluffy, and bursting with flavor from fresh zucchini, creamy Gruyère (or Parmesan), and fragrant parsley. Using sourdough instead of traditional bread gives it a tangy depth that pairs beautifully with the garlic and spice blend. Serve it with a simple side salad for a complete meal!

Ingredients

• 2-3 cups sourdough bread, roughly torn
• ¾ cup whole milk
• ¾ cup heavy cream
• 8 large eggs, lightly beaten
• ¾ tsp salt
• ½ tsp black pepper
• ⅛ tsp cayenne pepper
• 1½ tsp cumin
• 3 garlic cloves, passed through a garlic press or finely chopped
• 2.5 oz (about 3/4-1 c) Gruyère or Parmesan, finely grated
• 2 medium zucchini, coarsely grated
• ¼ cup parsley, finely chopped (or substitute basil)
• 2 tbsp olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Soak the Bread: Combine the sourdough, milk, and cream in a medium bowl. Mix well, cover, and let sit for 30 minutes so the bread absorbs most of the liquid.
3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, garlic, salt, black pepper, cayenne, and ¼ cup (50g) of the grated Gruyère or Parmesan. Stir in the zucchini and parsley (or basil). Add the soaked bread and any remaining liquid to the bowl and fold gently to combine.
4. Prepare the Dish: Heat a round baking dish (about 8–10 inches in diameter) in the oven for 5 minutes. Carefully remove it, brush the dish with the olive oil, and pour in the frittata mixture. Smooth the top.
5. Bake: Bake the frittata for 20 minutes, then sprinkle the remaining cheese evenly on top. Continue baking for another 20–25 minutes, until the frittata is set, the edges are golden brown, and a knife inserted into the center comes out clean.
6. Cool and Serve: Let the frittata cool for 5 minutes before slicing and serving. Enjoy warm or at room temperature.

Notes

• Cheese Options: Gruyère adds a rich and nutty flavor, but Parmesan works just as beautifully for a sharper, saltier kick.
• Herb Swap: Use parsley for a fresh, bright flavor, or try basil for a slightly sweeter, aromatic touch.
• Make-Ahead Tip: This frittata can be baked up to 4 hours in advance. Warm it in the oven for 10 minutes before serving.

Nutrition Facts

Calories

393

Fat

27 g

Sat. Fat

12 g

Carbs

20 g

Fiber

2 g

Net carbs

19 g

Sugar

6 g

Protein

20 g

Sodium

335 mg

Cholesterol

293 mg

The nutritional information provided is an estimate. Please note that the actual nutritional content may vary depending on the exact ingredients and quantities used.