Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet over medium heat.
Add the sliced zucchini and cook until softened, about 5 minutes.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Stir in the Parmesan cheese, fresh dill, and scallions.
Pour the egg mixture over the zucchini in the skillet.
Cook on the stovetop for about 5 minutes, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly browned.
Remove from the oven and let it cool slightly before slicing and serving.
Variations & Tips
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For a different flavor profile, try adding crumbled feta cheese or goat cheese for a tangy twist. You can also incorporate other vegetables like bell peppers or spinach for added nutrition. If you prefer a bit of heat, a pinch of red pepper flakes can elevate the dish. For those avoiding dairy, substitute the milk with a non-dairy alternative and skip the cheese.
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