Zucchini-Feta Frittata

Ingredients

• 3 medium zucchini
• 1/4 teaspoon salt
• 1 large Yukon Gold or Yellow Finn potato, peeled and cut into eighths
• 1 tablespoon olive oil
• 5 large eggs, lightly beaten
• 1/4 teaspoon freshly ground black pepper
• 1/4 pound creamy feta, crumbled
• 1 cup Monterey Jack cheese

Directions

1. Trim the zucchini on both ends. Cut each one lengthwise into quarters, slice away the seedy center from each piece, and discard those cores. Shred the zucchini with the grating disk of a food processor or on a hand-held grater.
2. Set a colander in a bowl, then add the shredded zucchini in layers, scattering salt as you go. Put a small plate directly on the zucchini so it weighs everything down a bit. Leave it to drain for 15 minutes, or tuck it into the fridge overnight. When you are ready to use it, squeeze the zucchini firmly with your hands to get rid of extra moisture.
3. Put the potato pieces in a small saucepan and add enough cold water to cover them by about an inch. Bring the water to a boil, then reduce the heat so it simmers, and cook for 12 to 15 minutes, until the potato is tender.
4. Lift the potato out with a slotted spoon and move it to a bowl. Mash it with a fork until nearly smooth, then let it cool.
5. As the potato cooks and cools, heat the oven to 375F. Coat the bottom and sides of a 9-to 9 1/2-inch pie pan with the olive oil. Place the pan on a rimmed baking sheet for drips, then warm both in the oven for at least 5 minutes.
6. Add the eggs, black pepper, feta cheese, and 3/4 cup Monterey Jack cheese to the cooled mashed potato, and stir everything together. Fold in the zucchini after it has been drained and squeezed.
7. Carefully take the hot pie pan and baking sheet out of the oven. Pour the zucchini mixture into the hot pie pan and even out the surface. Scatter the remaining 1/4 cup Monterey Jack cheese over the top.
8. Slide the pie pan and baking sheet back into the oven. Bake for 35 minutes, or until the top is browned and the center is set.
9. Let the frittata rest for 5 minutes before slicing it into wedges. Leftovers will keep for up to a week in the refrigerator; eat them cold or warm them briefly in the microwave.