Food and Recipes Recipes Squash Frittata Be the first to rate & review! Squash Frittata makes a stunning presentation when plated. Fresh summer flavor abounds in every bite. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on May 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Yield: 4 servings Ingredients 6 large eggs, lightly beaten 2 tablespoons heavy cream 1/2 teaspoon kosher salt, divided 1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices 2 tablespoons canola oil 1 tablespoon butter 4 small zucchini, cut into 1/4-inch-thick slices (about 2 cups) 4 tablespoons freshly grated Parmesan cheese Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground pepper Directions Preheat oven to 350°. Whisk together eggs, cream, and 1/4 tsp. salt. Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl. Return skillet to heat; melt 1 tsp. butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat. Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese. Bake at 350° for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate. Rate it Print