Preheat oven to 200°c/400°F, gas 6
Cut of the top and bottom of your zucchini then use food processor to slice thinly Note 1
Season the sliced zucchini with dried onion, salt, pepper, garlic powder and parmesan cheese Note 2
Crack eggs into mixing jug, lightly whisk them, pour in your cream, stir together, add cheese and stir to mix together well
Line your slice tray with baking paper
Transfer the zucchini mix into your baking tray and reserve a little of it for the top of the frittata. Note 5
Pour egg mix into the tray to cover the seasoned zucchini, move tray back and forth slightly with both hands to even out egg mix.
Top egg mix with reserved zucchini and parmesan
Oven bake for 40 mins. Ensure no wobble in centre. If frittata is wobbly, cook for another 5-10 mins until fully set.
Allow to cool slightly before slicing
Serve in slices with mustard yoghurt.