I have a hard time convincing anyone else around here to eat zucchini. (Unless it’s disguised in a baked good or this delicious cornbread.) So I didn’t have high hopes for this zucchini frittata, and was so surprised when all my kids and husband ate it without complaining! Consider it both zucchini-lover and zucchini-suspicious approved.

I think the secret to the success of this frittata is shredding the zucchini. It almost blends into the texture of the eggs and cheese. I used a sharp Cheddar and lightened it slightly by using half and half instead of cream (it was still plenty rich). This recipe is quick and flavorful and full of veggies- everything I like!

Zucchini Cheddar Frittata

INGREDIENTS

12 oz. zucchini (about 2 small zucchini)
2 Tbsp. unsalted butter
1/4 cup finely chopped shallots (or green onion)
3/4 tsp. salt, divided
6 large eggs
1/4 cup heavy cream (I used half and half)
1/4 tsp. freshly ground black pepper
3 oz. (about 1 cup) grated sharp Cheddar cheese

DIRECTIONS

1. Preheat the oven to 325 F.
2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels or inside a kitchen towel and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
3. In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot (or green onion), zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream (or half and half), remaining 1/4 teaspoon salt and pepper.
5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 20-23 minutes (I used a 10-inch pan and it cooked in 20 minutes). Carefully (remember the handle will be HOT!) remove the frittata from the oven and let sit several minutes before slicing to serve.

Serves 2-4.

(Adapted from Once Upon a Chef)