Since I picked three more zucchini yesterday, it was time to make another zucchini dish. I found a recipe in "Joy of Cooking" aka "The Bible" for a Zucchini Frittata. I've never attempted a frittata, but I've screwed up plenty of omelets and the idea of an "open-face" omelet with no flipping or folding was tempting. It took a little while to make, but it was worth it. And even Hubby, the self-proclaimed zucchini hater, took a second portion!
I also went to the farmer's market nearby yesterday for some farm-fresh corn. That's one thing I won't attempt to grow, it's seems like a lot of work for such a little return. Of course, I came home not only with the corn but some carrots, Boston and Iceberg lettuces and a cucumber. Oh, and a bunch of fresh basil. I ADORE fresh basil, it's perfume is intoxicating. I brought it home not sure what I was going to do with it, but I'm thinking some pesto sauce. I've never made it fresh, but I'm sure it's good!
Zucchini Frittata
one small onion, chopped
one medium zucchini, thinly sliced
salt and pepper to taste
1/2 grated or shredded parmesan cheese
5 large eggs
torn fresh basil
olive oil
Preheat broiler on "low" setting.
In a cast-iron skillet, pour two tablespoons of olive oil and warm over medium heat. Add chopped onion, stir and cook until soft. Add zucchini, cook until golden (approx ten minutes) Remove from pan, remove pan from heat.
Crack all five eggs into a large bowl, add salt and pepper to taste. Beat until smooth. Add zucchini and onion mixture. Add torn basil and parmesan cheese to the mix. Put skillet back on burner, pour olive oil to coat pan, and warm on medium. Once oil has warmed, pour in egg mixture. Spread zucchini evenly. Turn burner to low, let bottom of frittata cook and set. Once it looks cooked (i.e. the edges of the frittata are cooked) put under the broiler in the oven for 30-90 seconds or until set. A traditional frittata is not browned, so don't overcook. When it comes out of the oven, invert onto a large plate. Serve in wedges.
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Another thing I plan on making today is Ratatouille. I don't know where the recipe for this comes from, but it is something that my mother has made for years. It's a totally vegetarian dish, and I've made it for my friend Jenny when she comes over and she likes it a lot. It can be served over rice or pasta, or as I am going to try it over sliced, pan-fried polenta!
Ratatouille
1 med/large eggplant, cubed
2 medium zucchini, sliced
2 TBSP chopped garlic
one med onion, chopped
1 can diced tomatoes, with added Italian herbs (or you can use plain if you like)
grated parmesan cheese
Warm two tbsp olive oil in a skillet. Add onion, cook until softened. Add garlic, cook until softened. Add eggplant and zucchini, cook until softened. Pour over the can of tomatoes and cook, stirring occasionally, until mixture is heated throughout. Serve topped with grated parmesan cheese.
I also went to the farmer's market nearby yesterday for some farm-fresh corn. That's one thing I won't attempt to grow, it's seems like a lot of work for such a little return. Of course, I came home not only with the corn but some carrots, Boston and Iceberg lettuces and a cucumber. Oh, and a bunch of fresh basil. I ADORE fresh basil, it's perfume is intoxicating. I brought it home not sure what I was going to do with it, but I'm thinking some pesto sauce. I've never made it fresh, but I'm sure it's good!
Zucchini Frittata
one small onion, chopped
one medium zucchini, thinly sliced
salt and pepper to taste
1/2 grated or shredded parmesan cheese
5 large eggs
torn fresh basil
olive oil
Preheat broiler on "low" setting.
In a cast-iron skillet, pour two tablespoons of olive oil and warm over medium heat. Add chopped onion, stir and cook until soft. Add zucchini, cook until golden (approx ten minutes) Remove from pan, remove pan from heat.
Crack all five eggs into a large bowl, add salt and pepper to taste. Beat until smooth. Add zucchini and onion mixture. Add torn basil and parmesan cheese to the mix. Put skillet back on burner, pour olive oil to coat pan, and warm on medium. Once oil has warmed, pour in egg mixture. Spread zucchini evenly. Turn burner to low, let bottom of frittata cook and set. Once it looks cooked (i.e. the edges of the frittata are cooked) put under the broiler in the oven for 30-90 seconds or until set. A traditional frittata is not browned, so don't overcook. When it comes out of the oven, invert onto a large plate. Serve in wedges.
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Another thing I plan on making today is Ratatouille. I don't know where the recipe for this comes from, but it is something that my mother has made for years. It's a totally vegetarian dish, and I've made it for my friend Jenny when she comes over and she likes it a lot. It can be served over rice or pasta, or as I am going to try it over sliced, pan-fried polenta!
Ratatouille
1 med/large eggplant, cubed
2 medium zucchini, sliced
2 TBSP chopped garlic
one med onion, chopped
1 can diced tomatoes, with added Italian herbs (or you can use plain if you like)
grated parmesan cheese
Warm two tbsp olive oil in a skillet. Add onion, cook until softened. Add garlic, cook until softened. Add eggplant and zucchini, cook until softened. Pour over the can of tomatoes and cook, stirring occasionally, until mixture is heated throughout. Serve topped with grated parmesan cheese.
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