3 tablespoons olive oil
4 medium zucchini (about 1 ⅓ pounds), rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)
2 medium cloves garlic, minced
1 - 2 tablespoons minced fresh parsley leaves, tarragon, basil, or mint
6 large eggs
3 tablespoons grated Parmesan cheese
A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.
1. Shred trimmed zucchini on large holes of a box grater or in a food processor fitted with the shredding disk. Wrap shredded zucchini in towels and squeeze out excess liquid. Remove zucchini from towel, place in medium bowl and set aside.
2. Heat 3 tablespoons oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Set aside.
3. Heat broiler. Beat six large eggs with 3 tablespoons grated Parmesan cheese in medium bowl. Stir fully cooked zucchini mixture into eggs. Heat additional teaspoons oil in the now empty skillet over medium heat. Add zucchini-egg mixture; cook until frittata is almost set, 4 to 5 minutes. Slide skillet under broiler and cook until frittata is set and top is browned. Do not let frittata burn. Flip onto serving plate. Serve hot or at room temperature.