Summer Frittata with Sundried Tomatoes, Feta, and Zucchini

Preheat broiler to high. Brush baking sheet with 1/2 tablespoon olive oil and add zucchini slices. Drizzle with remaining 1/2 tablespoon olive oil and season with salt and pepper. Broil until softened and brown, 2 minutes per side. Lower oven to 375 degrees F. In large bowl, whisk together eggs, sour cream, basil, salt and pepper. Stir in 1/2 cup feta and all but 2 tablespoons sun-dried tomatoes. In large, ovenproof skillet heat olive oil over medium-high heat. Cook red onion until softened, 3 minutes. Pour egg mixture into pan and let cook until beginning to brown around edges, 5 minutes. Cover top of frittata with zucchini slices and sprinkle with remaining 1/4 cup feta. Place pan in oven and cook until top is golden and center is set, 15 minutes. Let cool slightly, then top with remaining sun-dried tomatoes and basil. Serve in wedges directly from pan.