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Easy Summer Zucchini and Corn Frittata Bake with Feta and Dill

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A quick and easy summer frittata bake featuring tender zucchini, sweet corn, creamy feta, and fresh dill, perfect for brunch or light dinners.

Ingredients

Scale
  • 2 medium zucchinis, thinly sliced (about 3 cups)
  • 1 cup fresh corn kernels (from 2 ears of corn)
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 8 large eggs, room temperature
  • 1/4 cup whole milk or cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice 2 medium zucchinis into half-moons about 1/4 inch thick. Cut kernels off 2 ears of fresh corn using a sharp knife. Mince 2 garlic cloves if using.
  3. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Add zucchini slices and corn kernels. Cook for 5–7 minutes, stirring occasionally, until zucchini softens slightly but isn’t mushy. Season lightly with salt and pepper. Remove from heat and let cool for a few minutes.
  4. In a large bowl, crack 8 large eggs and add 1/4 cup whole milk. Whisk until the mixture is smooth and lightly frothy. Season with a pinch of salt and pepper.
  5. Add the sautéed vegetables to the egg mixture. Stir in 1 cup crumbled feta cheese and 2 tablespoons chopped fresh dill. Mix gently but thoroughly so everything is evenly distributed.
  6. Grease an 8×8-inch (20×20 cm) baking dish lightly with olive oil or butter. Pour the egg and vegetable mixture in and spread it out evenly.
  7. Place the dish in the preheated oven and bake for 25–30 minutes. The frittata is done when the edges are golden brown and the center is just set (a toothpick inserted should come out clean).
  8. Let the frittata rest for about 5 minutes after removing from the oven before slicing and serving.

Notes

Do not overcook the veggies to avoid sogginess. Use room temperature eggs for fluffier texture. If the top browns too fast, cover loosely with foil and continue baking. The frittata will puff up while baking and settle as it cools. For dairy-free, swap feta with vegan cheese or omit and add extra herbs.

Nutrition

Keywords: zucchini, corn, frittata, feta, dill, summer recipe, easy brunch, vegetarian, gluten-free

Find it online: https://twirltaste.com/easy-summer-zucchini-and-corn-frittata-bake-with-feta-and-dill-recipe/