+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:LunchPrep Time:15 - 30 minsServes:3 - 4By:Martin BosleyIngredients1 small onion 2 cloves garlic 1 tbsp unsalted butter 200 g zucchini (2–4 depending on size) 6 large basil leaves 6 Pams eggs 120 g grated ParmesanInstructionsPre-heat oven to 180°C. Peel and thinly slice onion, and peel and chop garlic. Melt butter in a shallow, oven-proof frying pan and cook onions and garlic until they have softened. Grate zucchini, stir into onion mixture and cook gently for 4 minutes. Finely slice basil, add to the pan and remover from the heat while you beat eggs and Parmesan together in a mixing bowl with a fork. Tip the contents of the bowl into the frying pan, fold everything together and return it to the stove. Cook over a low heat for a few minutes until a crust has formed on the bottom. Remove the pan from the heat, slide it into the oven and cook until the top is lightly coloured. Remove from the oven and use a fish slice to lift the frittata from the pan. Cut into wedges and serve with a lightly dressed salad.