Easy Zucchini Frittata

Baked, like a quiche, but not quite.
Via
Yield: 6 servings
  1. 1.25 lbs zucchini, shredded, egregious seeds removed
  2. .5 lbs waxy potato, cooked and mashed
  3. 5 large chicken eggs
  4. .25 lbs feta, crumbled
  5. .25 lbs monterey jack, shredded
  6. .25 tsp black pepper, ground
  7. 1 tbsp olive oil
  1. Lightly salt the shredded zucchini, strain in cheesecloth, colander, under a weight like a plate, overnight. Squeeze out excess water.
  2. Cook and mash potato. However you'd like. Let cool.
  3. Preheat oven to 375. Preheat 9.5" glass pie pan for 10m.
  4. Lightly beat eggs. Add pepper, potatoes, feta, 2/3 of monteray jack, and zucchini.
  5. Coat hot pie pan with oil, pour in egg mixture, top with remaining jack.
  6. Bake 35m, until set and top is lightly browned.
  7. Let cool 10m before slicing and serving.