This recipe (from Lia Huber at Nourish Network), with just a few very simple ingredients, reminds me of a truly wonderful dish made with potatoes instead of zucchini (and called tortilla espagnola) that a very sweet young woman from Spain made for us on a number of lucky occasions many years ago when our children were small.

2 medium-sized zucchini
1 large sweet onion
4 tablespoons virgin olive oil, divided in two equal portions
1/4 cup minced parsley
1 tsp. each salt and pepper
8 large eggs, beaten

Preheat oven on broil with the rack in the upper third of the oven.

Slice the zucchini and onion crosswise as thinly as possible, no more than 1/8 inch thick if you can manage it. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sauté the zucchini and onions until tender and beginning to soften for about 10 minutes. Add parsley, salt, and pepper, allow to cool 5 min. Then slide vegetables into a large bowl, add the beaten eggs, and mix well. 

Reheat the sauté pan over high heat and add the remaining 2 tablespoons olive oil. Swirl the oil and then pour in the egg mixture, tilting the pan to spread it evenly. Reduce heat to low and cook 15 min. Run a spatula around the edges and shake occasionally until the center of the frittata is almost but not quite set.

Transfer pan to the oven and broil the frittata 3-4 minutes until the top of the frittata is browned. Then invert onto a large serving plate. Serve warm or allow to cool and serve at room temperature. It turns scrambled eggs into a great dinner or a spectacular brunch. A thin slice with a pickle makes a great snack.