Frittata di zucchine
ZUCCHINI FRITTATA
From an Italian Garden

Green and fresh tasting—this is a favorite frittata. The fresh basil adds delicious flavor.

1/2 POUND ZUCCHINI (ABOUT 2 SMALL), SLICED AS THINLY AS POSSIBLE, PREFERABLY IN A FOOD PROCESSOR WITH A SLICING DISK OR ON A MANDOLINE
 SALT
3 TABLESPOONS PURE OLIVE OIL
6LARGE EGGS
1 TABLESPOON WATER
1/4 CUP FRESHLY GRATED PARMESAN CHEESE
2TABLESPOONS CHOPPED FRESH BASIL
1/4 CUP CHOPPED FRESH PARSLEY
 SALT AND FRESHLY GROUND PEPPER TO TASTE
2TABLESPOONS UNSALTED BUTTER
  1. Place the zucchini in a strainer, sprinkle liberally with salt, and allow to stand for 30 minutes or longer, until it releases its water. Pat the zucchini dry with paper towels.
  2. Heat the oil in a 10-inch sauté or omelette pan, preferably one with a nonstick surface, over medium heat. Add the zucchini and cook, stirring, for 7 to 10 minutes, until the zucchini is tender. Turn off the heat and allow to cool slightly.
  3. Preheat the oven broiler.
  4. Break the eggs into a medium-size mixing bowl and beat them lightly with a fork. Stir in the water, Parmesan, basil, parsley, salt, and pepper. Using a slotted spoon, transfer the zucchini into the mixing bowl with eggs. Pour off any excess oil remaining in the pan, and return the pan to the stove.
  5. Melt the butter in the pan over medium heat. When the butter foams, add the egg-and-zucchini mixture. Reduce the heat to low and cook slowly, without stirring, for 7 to 10 minutes, until the eggs are set and only the egg at the top is uncooked. Place the pan under the oven broiler and broil for 1 to 3 minutes, watching closely, until the top is lightly browned and the eggs are set.
  6. Loosen the underside of the frittata with a large spatula and gently slide it onto a preheated round serving dish. Serve at once.

Makes 6 servings