. Preheat Oven:

• Preheat oven to 325°F (163°C).

2. Prep the Zucchini:

• Grate the zucchini using a box grater or food processor.

• Place the grated zucchini on several layers of paper towels and wring out excess moisture. Repeat 1-2 times if needed.

3. Sauté the Veggies:

• In a 10-inch ovenproof skillet, melt butter over medium heat.

• Add shallots, zucchini, and ½ tsp salt.

• Cook, stirring occasionally, until zucchini is tender and moisture evaporates (about 7-8 minutes).

4. Prepare the Egg Mixture:

• In a bowl, whisk together eggs, heavy cream, ¼ tsp salt, and ¼ tsp black pepper.

5. Combine & Bake:

• Stir the cooked zucchini and shredded cheddar into the egg mixture.

• Pour the mixture back into the same skillet.

• Bake for 25-30 minutes, or until the frittata is set in the center.

6. Serve & Enjoy:

• Let cool slightly before slicing. Be cautious of the hot skillet handle when removing from the oven.

• Serve warm and enjoy!