Melt butter in a large non-stick frypan and brown zucchini slices on both sides.
Lightly beat eggs and mix in Sacla Pumpkin & Parmesan Sauce. Add to pan and cook over medium heat for 5 minutes until partially set. Dot with cherry tomatoes and cook covered until completely set.
The frittata can be finished under the grill until golden brown, if desired.
Sprinkle with parsley leaves and serve with crusty bread.
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