Preheat the oven to 325 degrees F (160 degrees C).
Using a food processor or box grater, grate the
Zucchini (2 3/4 cups)
. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture.
In an 8 to 10-inch ovenproof, nonstick saute pan,
Unsalted Butter (1/2 Tbsp)
over medium heat. Add the
Shallots (1/4 cup)
Salt (1/2 tsp)
and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6 to 7 minutes.
Meanwhile, in a medium bowl, whisk together the
Large Eggs (6)
Heavy Cream (1/4 cup)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Add the cooked zucchini and
Cheddar Cheese (2/3 cup)
to the egg mixture and stir to combine. Pour the frittata mixture into the pan, then place in the oven and bake until set, 20 to 23 minutes.