There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list. With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease. Zucchini can be watery, and the best way to remove the excess liquid is to salt the zucchini and squeeze out the liquid before adding it to a filling. To do this, quarter each vegetable along its length, cut out most of the seeds, then shred the firm green edges on a box grater on in a food processor. Layer the shreds in a colander with a sprinkle of salt and then l eave it for at least 15 minutes, or put it in the fridge overnight. Squeeze the excess liquid from the shreds – there will be a lot – before adding them to the eggs and cheese. Instead of cooking the frittata in a skillet and then flipping it onto a platter like a traditional Spanish tortilla, bake it in pie pan and serve it directly from the dish. Baking it in the oven helps the frittata to cook more evenly, especially if you preheat the pie pan along with preheating the oven.
