- Extra-virgin olive oil (EVOO)
- Salt and pepper
- Red pepper flakes, optional
- 3 pounds zucchini*
- 12 large eggs
- 1 large heirloom or beefsteak tomato
- 1 ball fresh mozzarella, thinly sliced
*I like small firm zucchini for this recipe because you don't have to seed them. If your zucchini is larger than 1 ½ inch in diameter, halve them lengthwise and scoop away seeds with a spoon.
Shred the zucchini using the wide-tooth side of a box grater. You should yield about 6 cups. Place grated zucchini in a strainer over the sink and salt it liberally. Let drain for 30 minutes then press out all excess liquid. You should yield about 2 ½ to 3 cups of zucchini after draining.
Heat oven to 425 °F.
Crush and chop 4 large cloves of garlic. Whisk up eggs and season with salt and pepper.
Heat 10- to 12-inch nonstick, oven-safe skillet over medium to medium-high heat with 4 tablespoons EVOO, 4 turns of the pan. Add zucchini and season with black and/or red pepper. Toss to lightly brown, 2-3 minutes then add garlic and toss 1-2 minutes more. Pour eggs over the top and, using a rubber spatula, combine eggs with zucchini and let settle at the sides of the pan. Transfer pan to oven and bake 15 minutes to just settled and lightly browned.
Meanwhile, slice tomato and drain on paper towels or kitchen towel.
Remove set and lightly browned frittata, top with tomatoes and mozzarella and return to oven. Bake 8-10 minutes to brown and bubble cheese and puff frittata. Let stand 10 minutes and top frittata pizza with basil and crushed red pepper, if desired.