Today’s recipe is a 2 portion low carb zucchini frittata with only 7g of carbs per portion!

If you want more or less, it scales up and down accordingly. If you want to make a vegetarian variation, simply swap the Parmesan cheese and whipped cream for vegetarian/vegan versions!

Zucchinis are the perfect low-carb vegetables, as they are mainly water-based, yet contain important minerals such as potassium and magnesium. The eggs used score points for their high protein and vitamin A content. They also have a high saturation index.

Low-Carb Zucchini Frittata

kCAL: 366g
FAT: 27g
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 2 portion
Calories: 366kcal


  • 400 g small zucchini (2 small zucchini)
  • 1 garlic clove
  • 2 branches of thyme
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 4 eggs
  • 4 tablespoons whipped cream
  • 40 g Parmesan


  • Clean, wash, and cut the zucchini into small pieces or slices.
    Cutting Zucchini
  • Peel garlic and chop finely.
  • Wash thyme, shake dry, pluck leaves from twigs and chop finely.
  • Mix with zucchini and garlic.
  • Heat oil in a pan and fry everything in it for 4-5 minutes, salt and pepper. Preheat the oven to about 390°F (200°C).
  • Whisk eggs with cream, season with salt and pepper, add to the zucchini and let it simmer at low heat for 8-10 minutes.
  • Meanwhile, grate the Parmesan and preheat the oven to about 390°F (200°C).
  • Flip the frittata to an oven dish (about 20cm in diameter), sprinkle with Parmesan, and bake covered for 3-5 minutes.
  • Let cool some and enjoy!
    Low Carb Zucchini Frittata

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