Zucchini Frittatta with Parmesan & Herbs

Adapted from Cook’s Illustrated

4 medium zucchini (about 1 1/3 lbs) rinsed, trimmed, shredded and squeezed dry

3 TBS olive oil

2 cloves garlic, minced

1-2 TBS fresh parsley, tarragon, thyme or basil minced

Table salt and fresh ground pepper to taste

6 large eggs

3 TBS grated Parmesan cheese

2 tsp olive oil

Shred trimmed zucchini on large holes of box grater or use grating disk of food processor. Wrap shredded zucchini in paper towel and

squeeze out excess liquid. Remove from towel, put in bowl and set aside.

Heat 3 TBS of oil in 10 “ skillet (preferably non stick); add garlic and zucchini and cook until tender, about 7 minutes. Stir in herbs, salt and pepper to taste.

Heat broiler. Beat eggs with Parmesan cheese in medium bowl. Stir zucchini mixture into eggs. Heat additional oil in now empty skillet over medium heat. Add zucchini egg mixture; cook undisturbed until almost set, 4-5 minutes. Slide skillet under broiler and cook until frittata is set and top is brown, 1-2 minutes. Don’t let frittata burn! Flip onto serving platter and serve hot or room temperature. Serves 4.