This one comes up every time someone asks for zucchini recipes. From Eating Well/Deborah Madison
Zucchini-Ricotta Frittata with Warm Tomato Garnish
1 1/2 lbs zucchini, coarsely grated 1 1/8 tsp salt, divided 2 Tbs olive oil, divided 4 large eggs 4 large egg whites 1/4 tsp freshly ground pepper 1/2 cup of Parmesan or Monterey Jack cheese 1 Tbs chopped fresh marjoram 2/3 cup part-skim ricotta cheese 2 1/2 cup chopped tomato (we had grape tomatoes, I quartered them) 1 medium shallot, minced 1 small clove garlic, minced 2 tsp chopped fresh marjoram 2 tsp extra-virgin olive oil 1 tsp balsamic vinegar salt and pepper to taste
1. Toss zucchini with 1 tsp salt in a medium bowl; put in colander to drain for 20-30 minutes. Rinse briefly and squeeze dry.
2. Heat 1 Tbsp olive oil over in a large non-stick skillet over M-H heat. Add zucchini and cook, stirring frequently, until water evaporates (5-6 min). Remove to bowl, wipe pan clean.
3. Preheat broiler.
4. Whisk eggs with salt and pepper in a large bowl. Stir in zucchini, cheese, marjoram. Heat 1 Tbsp oil in the non-stick pan over M-H heat. Add egg mixture and reduce heat to M-L. Dollop ricotta over the top. Cook until eggs are set on bottom, top still wet (5-7 min). Transfer to broiler and broil until done (3-5 min).
5. For tomato garnish: Toss all ingredients together. Cook in a skillet for a couple of minutes, until warm and releasing juices.