These spinach zucchini frittata fingers are light, savory, and packed with veggies.
Perfect as a healthy snack, lunchbox filler, or quick breakfast, they’re easy to bake and cut into finger-friendly pieces for both kids and adults.
Why You’ll Love This Recipe
It’s a simple, nutritious way to sneak in vegetables.
Perfect for meal prep—easy to reheat and enjoy anytime.
Customizable with cheese or extra spices for more flavor.
Kid-friendly finger food that doubles as a healthy snack.
What You’ll Need (Ingredient Highlights)
Zucchini adds moisture and a mild veggie flavor.
Spinach provides a boost of nutrients and color.
Eggs are the base, giving structure and protein.
Cheddar cheese (optional) makes it richer and more kid-approved.
Pro Tips Before You Start
Squeeze excess liquid from zucchini to avoid a soggy frittata.
Use parchment paper to lift the frittata out cleanly.
Bake until just set for tender, moist slices.
Cool slightly before cutting to keep neat edges.
How to Make Spinach Zucchini Frittata Fingers
Step 1 – Prepare the oven and pan
Preheat the oven to 350°F (175°C).
Grease an 8×8-inch baking dish and line with parchment.
Step 2 – Cook the vegetables
Heat oil in a skillet over medium heat.
Sauté zucchini and spinach for 3–4 minutes until softened.
Step 3 – Mix the egg base
In a bowl, beat eggs, flour, onion powder, and optional cheese and salt until combined.
Stir in the cooked vegetables.
Step 4 – Bake
Pour the mixture into the prepared dish.
Bake 15–20 minutes, until the eggs are fully set.
Step 5 – Slice and serve
Let cool slightly, then lift out with parchment.
Cut into fingers or squares. Serve warm or at room temperature.
What to Serve Them With
Pair with a light salad for lunch.
Serve alongside toast for breakfast.
Offer with a dipping sauce like salsa or yogurt for snacking.
Variations / Substitutions
Swap spinach for kale or Swiss chard.
Add bell peppers, mushrooms, or herbs for variety.
Use dairy-free cheese or skip cheese for a lighter version.
Storage & Leftovers
Refrigerate in an airtight container up to 4 days.
Reheat in the oven or microwave before serving.
Freeze for up to 2 months and thaw overnight in the fridge.
FAQs
Can I make this recipe dairy-free?
Yes, skip the cheese or use a dairy-free alternative.
Do I need to squeeze the zucchini?
Yes, squeezing out extra liquid keeps the frittata from being soggy.
Can I serve these cold?
Yes, they’re delicious warm, room temperature, or chilled.
Can I double the recipe?
Yes, just bake in a larger dish and adjust the baking time slightly.
How do I make it more filling?
Add extra cheese, cooked sausage, or diced ham.
Can I make these as muffins instead of fingers?
Yes, bake in a muffin tin for 12–15 minutes.
Final Thoughts
These spinach zucchini frittata fingers are an easy, healthy, and versatile recipe.
Perfect for meal prep, snack time, or even party platters, they’ll quickly become a go-to favorite in your kitchen.
Spinach Zucchini Frittata Fingers
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking dish.
- Heat oil in a skillet. Cook zucchini and spinach for 3–4 minutes until softened.
- Beat eggs, flour, onion powder, cheese, and salt in a bowl. Stir in vegetables.
- Pour mixture into dish and bake 15–20 minutes until set.
- Cool slightly, lift out with parchment, and cut into fingers or squares.
- See full steps with tips & photos → https://theboatshedcafe.com/spinach-zucchini-frittata-fingers/
Notes
- Squeeze excess moisture from zucchini to avoid soggy frittata.
- Great for meal prep – refrigerate up to 3 days or freeze for later.
- Add herbs like parsley or dill for extra flavor.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.