Frittata di zucchine

• 3 medium zucchini
• 4 tablespoons intensely fruity extra-virgin olive oil
• leaves from

Cut off and discard the ends from the zucchini and slice thinly. Put the slices in a skillet with the oil and a few tablespoons water and cook over low heat until golden brown.

Meanwhile, chop the parsley and mint leaves. Break the eggs into a bowl, add the herbs, season with salt and pepper, and beat just until blended. When the zucchini are ready, pour the eggs over the top and cook f