Zucchini Frittata

• 6 to 8 small zucchini
• 3 tablespoons olive oil
• 2 tablespoons butter
• 8 eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan cheese 

Wash but do not peel the zucchini. Cut into 1/4-inch slices and cook slowly in oil and butter until just tender. 

Beat the eggs with the salt and pepper and pour gently over the zucchini. Cook until just set. 

Sprinkle the cheese on top and run under the broiler to brown lightly. 

Let the frittata stand for a minute or two, and then cut into wedges and serve.