Zucchini Frittatta with Parmesan and Herbs
Appears in Cook's Illustrated July/August 1995
Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.
WHY THIS RECIPE WORKS
For the best zucchini frittata recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating z...