Zucchini is extremely versatile: you can spiralize it into “zoodles” as a low-carb, pasta substitute, bake it into goods, or eat it raw in salads. Plus, it’s low in calories and rich in vitamins, antioxidants, and fiber.

Recipe contributed by Terry Golson, Author of The Farmstead Egg Cookbook

Serves 6. This recipe works well as an appetizer, cut into small wedges and served at room temperature.

• 3 tablespoons olive oil, divided 
• 1/2 cup sliced onion  
• 1 red bell pepper, sliced julienne 
• 1 pound zucchini (about three small), sliced 
• 8 large eggs 
• 1/4 cup (4 tablespoons) grated Parmesan cheese, divided
• 1/4 cup chopped fresh mint
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper

Heat 2 tablespoons of the olive oil in a 10-inch heavy skillet. Sauté the onion and bell pepper until soft and golden. Take your time on this step to fully develop the sweet flavors of these vegetables. Stir in the zucchini and continue to cook over low heat until the edges begin to brown. Set aside in a bowl.

In another bowl, whisk the eggs, 3 tablespoons of the Parmesan, mint, salt, and pepper. Heat the remaining tablespoon of olive oil in the skillet. Pour in the eggs and then distribute the vegetables on top. Cover and cook over medium-low heat, about 15 minutes, until the eggs are set but not yet firm on top. Several times while the eggs are cooking, take a flexible spatula and run it along the edge and under the frittata to make sure the eggs are not sticking to the pan.

Take the skillet off the heat. Put a dinner plate over it and flip the frittata onto the plate. Then slip the frittata back into the pan, now with the bottom side up. Top with the remaining tablespoon of Parmesan. Cook a few minutes more, until done.

Recipe excerpted from The Gaining Ground Table: Inspirational Recipes Season by Season (2019, Flagship Press)