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Preheat oven to 350°F. Lightly coat a 12-inch pizza pan with cooking spray; set aside.
Spread shredded zucchini on large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from the zucchini.
Meanwhile, lightly coat a small skillet with cooking spray; heat over medium-high heat. Add onion; cook until tender. Remove from heat.
In a large bowl, combine eggs, Parmesan, flour, basil and pepper. Stir in the shredded zucchini, cooked onion and mozzarella. Pour into the prepared pan, spreading evenly.
Bake for about 25 minutes or until the top is lightly browned and eggs are set. Arrange zucchini slices on top of the frittata; top with tomato slices. If desired, sprinkle with olives and additional Parmesan. Bake for 10 minutes more.