Serves 4-6

6 ounces bread (Pasqua uses 4 Chicago Rolls, but any kind of soft bread will work
2 cups whole milk
12 ounces (2 medium) zucchini coarsely shredded
12 ounces finely grated parmesan cheese, divided
1/2 cup fresh mint leaves finely chopped
1 tablespoon kosher salt
8 large eggs
About ¼ cup plain breadcrumbs (to adjust)
1/3 cup extra-virgin olive oil

Put the bread in a large bowl, pour the milk over the bread and let the bread soak for 15 min or until it absorbs the milk. When the milk has been absorbed, break up the bread and squeeze it with your hands.

Add the zucchini and most of the parmesan cheese holding back about 3 tablespoons for later, the mint, the salt, and the eggs. Mix the ingredients together vigorously with a spoon, than work with the hands until everything is all completely mixed. The mixture should be smooth and not firm, but if it looks too loose, adjust with the extra cheese and the breadcrumbs to make it a little bit firmer.

Preheat oven at 400 F.

In a 9- x 13- nonstick pan heat the oil over medium high heat until it is hot. Add the frittata mixture to the pan and spread it evenly. Reduce the heat to low and cook until the edges start to bubble, about 3-4 minutes. Transfer to the oven and bake for 30 minutes.