Zucchini & parmesan frittata

Prep 15 mins | Cook 1 hr | Serves 4-6

1 tbs olive oil + extra for greasing
500g zucchini, thinly sliced
1 garlic clove, crushed
10 eggs, at room temperature
12 cup reduced-fat cream
12 cup freshly-grated parmesan cheese
Salt and ground black pepper

Step 1 Lightly grease a 6-cup (about 5cm deep) baking dish with oil. Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add zucchinis and garlic and cook, stirring often, for 10 minutes until tender. Set aside to slightly cool.

Step 2 Whisk eggs and cream in a large bowl. Stir in parmesan. Season with salt and pepper to taste. Stir in cooled zucchini mixture. Pour mixture into prepared dish. Bake for 45-50 minutes until just set in the centre. Slice and serve.

Good for you ... Zucchini
Zucchini

Zucchini are a source of vitamin C. This vitamin is important for healthy gums and also helps the body fight infections. Dark green varieties contribute some beta carotene, an antioxidant pigment which the body can convert to vitamin A.