Frittata is one of Italy's most beloved home-cooked dishes. Similar to an omelet but cooked more slowly, a frittata is thicker, fluffier, and filled with vegetables, cheeses, herbs, or meats. This zucchini version is light, fresh, and perfect for breakfast, brunch, lunch, or even a light dinner. It can be served warm, at room temperature, or chilled, making it ideal for picnics and meal prep.

Ingredients:

• salt	to taste
• eggs	6 large
• Parmesan cheese	1/3 cup
• zucchinis	2 medium
• fresh herbs (parsley, basil, or chives)	1/4 cup
• garlic (optional)	1 small
• clove ground black pepper	1/4 teaspoon
• olive oil or butter	1–2 tablespoons

1. Preheat the oven to 375°F (190°C).

2. Wash and dry the zucchinis. Trim off both ends. Slice the zucchinis into thin rounds about 1/8 inch (3 millimeters) thick, or grate them using the large holes of a box grater.

3. If you grate the zucchinis, place them in a colander, sprinkle lightly with salt, and let stand for 10 minutes. Squeeze out as much excess moisture as possible with your hands or a clean kitchen towel.

4. Wash and finely chop the herbs.

5. Peel and mince the garlic, if using.

6. Grate the Parmesan cheese.

7. Crack the eggs into a large bowl.

8. Add the Parmesan cheese, herbs, garlic, black pepper, and a pinch of salt. Whisk until well combined.

9. Heat the olive oil or butter in a 10-inch (25-centimeter) oven-safe skillet over medium heat. Add the zucchini and cook for 5–7 minutes, stirring occasionally, until just tender and most of the moisture has evaporated.

10. Spread the zucchini into an even layer.

11. Pour the egg mixture evenly over the zucchini.

12. Reduce the heat to low and cook without stirring for 3–4 minutes, until the edges begin to set.

13. Transfer the skillet to the preheated oven. Bake for 10–15 minutes, or until the center is just set and the top is lightly golden.

14. Remove the skillet from the oven and let the frittata rest for 5 minutes.

15. Run a spatula around the edges and carefully slide the frittata onto a serving plate.

16. Cut into wedges and serve warm, at room temperature, or chilled.

TIPS & VARIATIONS:

- Thin zucchini slices create a frittata with more texture, while grated zucchini produces a softer, more delicate texture.

- Avoid overbaking. The eggs will continue cooking for a few minutes after the frittata is removed from the oven.

- Pecorino Romano, Asiago, Gruyère, Fontina, or sharp white Cheddar are excellent substitutes for Parmesan.

- Add cherry tomatoes, sautéed mushrooms, spinach, roasted red peppers, or caramelized onions for extra flavor.

- Crumbled feta or fresh mozzarella also pair beautifully with zucchini.

- Leftover frittata keeps well in the refrigerator for up to 3 days and is delicious served cold.

SERVING IDEAS:

Serve with toasted rustic bread or focaccia.

Pair with a fresh green salad dressed with lemon vinaigrette.

Serve alongside sliced tomatoes and fresh mozzarella.

Add fresh fruit for a light brunch.

Serve with roasted potatoes or breakfast sausage for a heartier meal.

Cut into small squares for an appetizer or picnic platter.

Zucchini Frittata