2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1½ teaspoons dried tarragon
½ teaspoon ground turmeric
finely grated zest 1 lemon
3 tablespoons self-raising flour
500 grams zucchini
1 cup grated cheddar cheese
sea salt and freshly ground pepper
2 tablespoons pine nuts
22 cm square cake tin, greased and fully lined with non-stick foil or baking paper
Preheat the oven to 180˚C.
Heat the olive oil in a sauté pan and cook the onion with a good pinch of salt until tender. Add the garlic, tarragon, turmeric and lemon zest and cook for 1 minute.
Whisk the eggs and the flour together in a large bowl and season generously.
Grate the zucchini on the large holes of a box grater. Place in a clean tea towel, roll up tightly and squeeze out as much liquid as possible. Add to the eggs along with the cheese and onion mixture. Gently but thoroughly combine then tip into the tin.
Scatter with the pine nuts and cover tightly with foil. Bake for 20 minutes then uncover and bake for a further 10-15 minutes or until the top is golden and the frittata is firm and the filling is set in the centre.