Zucchini Frittata

Prep: 30 mins
Cooking: 21 mins
Other: 30 mins for draining
Total: 1 hr 21 mins

Ingredients

To make the frittata, evenly spread one-third of the zucchini slices in a colander set over a bowl. Sprinkle with salt. Spread and salt half of the remaining slices and then the remainder. Set aside to drian for 30 minutes. Then, pick up the zucchini in small handfuls and squeeze out the juices.

Preheat an oven to 350°F.

In a bowl, using a fork, beat the eggs until lightly frothy. Add the zucchini and half of the cheese and stir gently to combine; season to taste with pepper.

In a 10-inch ovenproof, nonstick frying pan over medium heat, melt the butter with the olive oil. Add the succhini mixture, spreading it evenly. Sprinkly with the remaining cheese. Place in the oven and bake until set but still slightly moist, about 20 minutes.

Meanwhile, prepare the sauce: In another frying pan over medium to hight heat, warm the olive oil. Add the garlic and, when it sizzles, stir in the tomatoes and sugar. Sauté just until the tomatoes' juices begin to thicken, 5-7 minutes. Stir in the basil and parsley and season to taste with salt and pepper. Keep warm. Serve the frittata directly from the pan; or loosen the edges with a knife tip and slide it out or unmold it onto a round platter. Cut into wedges and top with the sauce. Serve immediately

Serves 6.