• Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
• Zucchini: trim the top and base of the zucchini and then use your food processor to thinly slice. Once done, transfer to large mixing bowl.
• Seasoning: add the garlic powder, onion powder, salt, pepper and parmesan cheese to the zucchini and stir to combine. Then reserve some of the mix by transferring it to a small bowl.
• Slice tray: line a slice tray with baking paper and then transfer in the seasoned zucchini. Spread this out so that it is in an even layer and all of the pieces face upwards.
• Eggs: crack the eggs into a medium sized mixing jug and then use a fork to whisk them.
• Cream and cheese: pour the cream into the whisked eggs, followed by the cheese and stir until thoroughly mixed together.
• Egg mix: pour the wet egg mixture over the seasoned zucchini. Then gently tap the tray to remove any bubbles. Decorate the top of the frittata with the reserved zucchini pieces.
• Oven bake: place the frittata into the oven on the middle shelf and bake for 30 minutes. Use oven mits to remove the frittata when cooked and place it onto a heatproof surface.
• To serve: allow the frittata to cool for a couple of minutes before lifting it out of the slice tray using the baking paper and setting it onto a chopping board. Then take a sharp knife and cut it into uniform sized pieces. Sprinkle some finely chopped chives over the top and serve with mustard yogurt sauce (optional).

Mustard Yoghurt

• Sauce: combine yoghurt and mustard in a small bowl and stir to combine, then add a little bit of black pepper and stir again until it is mixed in.