Zucchini and Cheddar Frittata
 Filled with heaps of shredded zucchini and extra-sharp cheddar, this zucchini frittata is good for brunch, dinner, or anytime in between. Ingredients 1 pound zucchini (about 2 small zucchini) 3 tablespoons unsalted butter ⅓ cup finely chopped shallots, from 1-2 shallots Salt and freshly ground black pepper 8 large eggs ⅓ cup heavy cream 1¼ cup (5 oz) shredded Cheddar cheese 1 pound zucchini (about 2 small zucchini) 3 tablespoons unsalted butter ⅓ cup finely chopped shallots, from 1-2 shallots Salt and freshly ground black pepper 8 large eggs ⅓ cup heavy cream 1¼ cup (5 oz) shredded Cheddar cheese Instructions Preheat the oven to 325°F. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the shallot, zucchini, and ½ teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 25 to 30 minutes. Immediately place a dish towel or oven mitt over the pan handle after you remove it from the oven; it's easy to forget that it's hot and burn your hand. Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center. Preheat the oven to 325°F. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the shallot, zucchini, and ½ teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 25 to 30 minutes. Immediately place a dish towel or oven mitt over the pan handle after you remove it from the oven; it's easy to forget that it's hot and burn your hand. Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center. Nutrition Information Powered by Per serving (4 servings) Calories: 460 Fat: 38 g Saturated fat: 20 g Carbohydrates: 8 g Sugar: 5 g Fiber: 2 g Protein: 23g Sodium: 681 mg Cholesterol: 458 mg Per serving (4 servings) Calories: 460 Fat: 38 g Saturated fat: 20 g Carbohydrates: 8 g Sugar: 5 g Fiber: 2 g Protein: 23g Sodium: 681 mg Cholesterol: 458 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.