Zucchini & Basil Frittata

Shred the zucchini with a box grater or a food processor.

Place shredded zucchini in a colander with a large bowl underneath.

Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes.

You can squeeze some of the water out with your hands if you're in a hurry.

This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt.

Stir to combine.

Crack the eggs in a separate bowl and beat them.

Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.

Preheat your oven to 350 degrees F.

In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).

Spread the oil around, making sure the sides are nicely oiled as well.

Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed.

Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes.

Use a pot holder to place skillet in the oven.

Bake 12 to 15 minutes until the center tests clean.