Dampen a sheet of parchment paper, squeeze out the excess water, and use it to line a baking dish. You can use a round or square dish, depending on what you have or the look you want. For fun individual portions, a square dish works great.

Remember, the smaller the dish, the thicker your baked zucchini frittata will be.

Pour the frittata mixture into the baking dish.

Bake at 350°F (180°C) for about 30 minutes. Check doneness by inserting a toothpick—if it comes out dry, your baked zucchini frittata is ready.

Transfer to a plate and gently remove the parchment paper. You can serve the frittata whole or cut into slices.

I put the frittata in a sandwich to take to work.