I might be able to like Zucchini

Sara has this cookbook called "Vegetarian Cooking" which is one of those generic cookbooks you'd see on sale. In any event, its pretty decent and I've been trying recipes out of it. One recent success was Zucchini Frittata. I'm not a natural fan of zucchini, but this was really tasty. As a seasonal dish it could be made whenever you start getting some zucchini since spinach can be grown year round.

Zucchini Frittata

2T Olive Oil
1 small onion (or scallions, or chives)
1 clove garlic (minced or pressed)
1/2 - 1 C of spinach (or swiss chard)
1 medium zucchini, coarsely chopped
6 eggs
1/8 t pepper
1/4 t dry basil
1/4 t oregano
1 C Parmesan (though cheeses like asiago would work fine too, these cheese pack a lot of flavor)

Heat oven to 350 degrees.

Heat the oil in a wide frying pan over medium heat. Add onion, garlic, leafy stuff and zucchini; cook, stiring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.

Beat eggs with pepper, basil, and oregano. Stir in cheese and veges. Grease a 9-inch pie plate (I use olive oil again) and pour mixture in. Cook for 25-30 minutes (should be puffed and the top should be lightly browned).

Enjoy!