Name: Summer Squash Frittata with Herbs
Yield: 4 Servings
Ingredients: 2 medium zucchini or other summer squash, coarsely grated; 2 tablespoons olive oil, divided; 1 small yellow onion, thinly sliced; 2 garlic cloves, thinly sliced; Kosher salt, freshly ground pepper; 1 tablespoon unsalted butter; 12 large eggs, beaten to blend; ⅓ cup crème fraîche or sour cream; ¼ cup ricotta; 2 tablespoons finely grated Parmesan; 1½ cups (packed) mixed fresh tender herbs, such as basil, chives, parsley, and tarragon; 2 teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; Crushed red pepper flakes (optional; for serving)

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Alex Lau

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Recipe notes