The fresh produce is coming in strong from the garden! Lots of peppers and cherry tomatoes. Not as many large tomatoes or cukes this year. And as usual, plenty of zucchini!
At about this point, I start to get tired of fixing the same oven roasted or grilled zucchini, and I start to look for alternatives.
I found a good chocolate chip zucchini bread recipe on pinterest! So many of them add way too much sugar (I saw one that had two cups!), but this one only had 3/4 cup of brown sugar. It was moist and yummy! The dog thought it was good, too. She managed to sneakily eat a third of it while it was cooling on the counter. Naughty Jemma! She never does that sort of thing, so I'm surprised that it was zucchini that tempted her! LOL
After shredding that big zucchini in the food processor, I had a lot left over. So yesterday, I made a zucchini and spinach frittata that turned out really well. I made it in a pie pan and brought it to my Mom's, where we had a nice lunch with my brother. I brought along some good sprouted bread for toasting, some salsa and homemade pickled peppers for garnish. Yum!
Here's the recipe!
Zucchini and Spinach Frittata
6 large eggs, scrambled
1/3 c. whole milk or half and half
1/2 c. shredded parmesan
1/2 c. feta, crumbled
app. 2 c. shredded zucchini
app. 1-2 c. chopped spinach
fresh basil, chopped
fresh parsley, chopped
salt and pepper
8-10 kalamata olives
Preheat oven to 350. Spray pie pan with nonstick cooking spray. In a large bowl, scramble eggs and milk. Fold in zucchini, spinach, cheeses, and then add herbs and seasonings. Pour into pie pan. Slice olives in half lengthwise and place on top of egg mixture. Add a little extra parmesan to top and then bake for approximately 40-45 minutes, or until the mixture is set and the top is golden. Serve with extra parmesan and salsa for topping. Enjoy!
This recipe was perfect for the three of us. If I were serving one or two more people, I'd probably use eight eggs instead of six.
Blessings on your weekend, café friends!
Zucchini! Yum! Thanks for the recipe. I love all the ways to use zucchini. Growing up, my next door neighbor was a wonderful Greek lady we called Gia-Gia and she made piles of zucchini patties for us. I make them now and can easily eat an entire plate! Shredded zucchini, an egg or two, chopped onion, salt and pepper, and some flour....drop by spoonfuls in hot olive oil in a cast iron skillet and flatten to create patties....fry up both sides until crisp. I love to sprinkle with coarse sea salt and shake on Frank's Hot Sauce.
ReplyDeleteThat sounds delicious, Nicole! I will make that with my next batch of zucchini!
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