Baked Zucchini Frittata with Brie

Step 1

Position the oven rack in the center of the oven. Preheat the oven to 350 degrees (180C). Brush a thin layer of olive oil or melted butter on the bottom and sides of a 9-inch deep pie dish or quiche pan.

Step 2

Heat a large (10-inch) nonstick or cast iron skillet over medium-high heat until a drop of water sizzles on contact. Add the olive oil, zucchini, ½ teaspoon kosher salt and black pepper and stir around to coat. Spread the slices out in one layer and cook 2-3 minutes, until the edges have a golden sear. Stir in the garlic, thyme, and red pepper and cook until the garlic releases its fragrance, about 30 seconds. Remove the pan from the heat.

Step 3

Whisk the eggs in a large bowl with the yogurt, Parmesan cheese and ¼ teaspoon salt until smooth.

Step 4

Transfer the zucchini to the pie dish. Pour the egg mixture over the zucchini. Distribute the Brie evenly over the top.

Step 5

Bake 22-25 minutes, or until the frittata is puffed and the center feels just set. Remove from the oven and cool on a rack for about 15 minutes before serving. It will firm up slightly and be easier to slice.