From The Greens Cook Book by Deborah Madison
contributed by Michele Notte

4 to 5 medium green or golden zucchini or a mixture of the two.
Green Sauce (recipe below)
2 Tablespoons virgin olive oil
½ bunch scallions, finely chopped
6 large eggs
2 ounces provolone cheese, grated
2 – 3 Tablespoons parmesan cheese, freshly grated
1 tablespoon butter

Slice zucchini diagonally into slices about 1/16 inch thick, then into long narrow matchsticks. Toss with ½ teaspoon salt, and set aside in a strainer for at least a half an hour, to draw out the juices. Then squeeze out the liquid with your hands or wrap zucchini in a clean kitchen towel and twist hard. While the zucchini are straining, prepare the green sauce, but don’t add the vinegar or lemon juice.

Heat the olive oil and add the scallions. Toss to cover them in the oil; then add the zucchini. Cook over a medium-high flame, stirring frequently, until the zucchini is dry and starting to color a little, about 4 minutes. Remove from the heat and set aside. Season with salt and freshly ground pepper if needed.

Beat the eggs well and add the cheeses, 2 Tablespoons of the green sauce (without the vinegar), ¼ teaspoon salt, and some pepper. Then stir in t the zucchini mixture.

Melt the butter in a 10-inch skillet, and when it foams, quickly pour in the eggs and lower the heat as much as possible. Loosely cover the pan, and cook very slowly until the eggs are mostly set, but still a little loose in the center. Slide the frittata out onto a plate, and invert it back into the pan. Slide the finished frittata onto a serving plate. Season the green sauce with salt and vinegar ; then brush or spoon the sauce over the frittata. Serve sliced into wedges.

Serves 4 – 6

Green Sauce

2 shallots or small onion, very finely diced
½ cup Italian parsley, finely chopped
1/3 cup finely chopped mixed herbs and herb blossoms; choose from various thymes, chervil, salad burnet, lovage, hyssop, summer savory, arugula leaves, dill, tarragon, basil, marjoram
Grated peel of one lemon
1 clove garlic, finely chopped.
¾ cup virgin olive oil
Champagne vinegar or lemon juice to taste
1 to 2 tablespoons capers, rinsed and chopped (optional)

Combine all ingredients, and season to taste with salt and freshly ground black pepper. For a sauce that is more tart, add the capers. If the sauce is not to be used right away, wait until the last minute to add the vinegar or lemon juice so that the colors remain vivid and green. The herbs and oil can be combined well in advance of serving, covered, and refrigerated.

Note: I threw whatever herbs I had on hand in this recipe and used a food processor instead of chopping. It was delicious.