Zucchini Frittata

1½ lb (750 g) small zucchini (courgettes), trimmed and cut crosswise into very thin slices
Salt
10 eggs
¼ cup (1 oz/30 g) grated parmesan cheese
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
Tomato sauce

Evenly spread one-third of the zucchini slices in a colander set over a bowl. Sprinkle with salt. Spread half of the remaining slices over the first layer of zucchini, salt them, then spread and salt the remainder. Set aside to drain for 30 minutes. Then, pick up the zucchini in small handfuls and squeeze out the juices. Set aside.

Preheat the oven to 350°F (180°C).

In a bowl, using a fork beat the eggs until lightly frothy. Add the zucchini and half of the Parmesan and stir gently to combine; season to taste with pepper.

In a 10-inch (25-cm) ovenproof, nonstick frying pan over medium heat, melt the butter with the olive oil. Add the egg mixture, spread it evenly. Sprinkle with the remaining Parmesan. Place in the oven and bake until set but slightly moist, about 20 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out or invert onto a warmed platter. Cut into wedges and top with the tomato sauce. Best served at once.

Serves 4-6

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