Combine zucchini and 1 teaspoon salt in colander, toss well. Set aside for 30 minutes.

Heat 3 tablespoons of the oil over medium-high heat in a large ovenproof skillet. Add potatoes and onion, reduce heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove and set aside.

Transfer drained zucchini to kitchen towel and pat dry. Add zucchini and Canadian bacon to skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.

Salting the zucchini draws out water. Only salt added in the recipe and thought it would be bland, but the salted zucchini juice made it taste great. We also didnt notice the watery texture weve experienced in other veggie quiches.

Cooking the bacon and zucchini together really enhanced the flavor of both.

Cooking the potatoes and onions did take longer than we expected - about 30 minutes. We may have just cut the potato slices too thick.