This simple, kid-friendly dish can be served for breakfast or add a fresh salad and eat for a light dinner.
Heat oil in a skillet over medium heat. Add zucchini and cook, stirring until zucchini slices are light golden, 5 to 6 minutes. Add garlic, stir once or twice, then remove pan from the heat.
Beat eggs in a large bowl; add cheese, parsley, salt and pepper. Remove zucchini from the skillet with a slotted spoon and stir into beaten eggs. Return egg mixture to the 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: Recipe featured in PCC Cooks kids cooking camps.