Preheat oven to 200C (400F).

Heat a large frying pan (skillet) on a medium heat. Add a little olive oil and cook zucchini, stirring occasionally until they are tender.

Combine eggs and parmesan and season.

Line a 20cm (8in) spring form pan with baking paper and grease the base and sides with butter or oil. Spoon the zucchini in then pour over the egg mixture.

Bake for 15 minutes or until golden and puffy.

Combine lemon juice with 2 tablespoons extra virgin olive oil. Season and toss the leaves in the dressing to serve with the frittata.