Heat oil in a skillet over medium heat. Add zucchini and cook, stirring until zucchini slices are light golden (5 to 6 minutes). Add the garlic, stir once or twice, then remove pan from heat.
Beat the eggs in a large bowl; add cheese, parsley, salt and pepper. Remove zucchini from skillet with slotted spoon and stir into beaten eggs. Return egg mixture to skillet and cook over medium heat until the bottom of the frittata is set and lightly browned, 5 to 6 minutes.
Turn the frittata over and cook the other side until the bottom is lightly browned, 2 to 3 minutes longer. Slide the frittata onto a serving dish, cut into wedges and serve warm or at room temperature.
Recipe by, PCC Cooks instructor
Source: Sound Consumer March 2009
Recipe featured in PCC Cooks kids cooking camps.
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