One of the blessings of summer, drought be damned, is an abundance, even an over-abundance of zucchini. I never grow it in my garden. No need. Everybody else grows it and practically pleads for others to take it off their hands. I have seen stacks of zucchini overflowing baskets at the farmers’ markets and zucchini bread waiting to be purchased and then slathered with butter or cream cheese.
I always buy zucchini. We like to saute it with onion, garlic, red bell peppers, add a little salt and pepper, and sprinkled the finished product with Parmesan cheese. Sometimes we include it in a tossed green salad where it’s quartered lengthwise, and sliced thinly. It adds a slight crunch and subtle taste. If I’m making vegetable lasagne, I occasionally add sliced zucchini to the vegetable layers with grated carrots, spinach, and mushrooms.
I found a zucchini-tomato frittata recipe the other day which appealed to me. With fresh zucchini from the market the day before, and plenty of fresh tomatoes, I had everything for a great Sunday brunch, especially with sausage links ready to cook. The recipe is from a promotional booklet (Holiday Meals) from Everyday Food, from the Kitchesn of Martha Stewart Living. </em)
ZUCCHINI AND TOMATO FRITTATA
1 T. olive oil
1 small onion, finely diced
3 medium zucchini (1 1/2 pounds), cut into 1/4″ thick rounds
1 T. fresh thyme leaves (or 1 t. dried)
8 large eggs
1/4 c. milk
3/4 c. shredded white cheddar cheese
2-3 medium tomatoes (l pound), cored and thinly sliced
1. Preheat oven to 425 degrees. In a 10-inch nonstick ovenproof skillet over medium heat, heat oil. Add the onion, zucchini and thyme. Cover, cook, stirring often, until vegetables are tender but not browned, 7 – 8 minutes. Uncover, cook until liquid has evaporated. Generously season with salt and pepper; remove from heat.
2. In a medium bowl, beat the eggs and then beat in the milk. Add the cheese and season with salt and pepper. Pour over the vegetables in the skillet, gently lifting them to let egg mixture coat the bottom of the pan. Arrange the tomatoes on top, overlapping slightly, around the outer edge.
3. Cook over medium-low heat until sides are set but the top is slightly runny, 15 – 20 minutes. Transfer to oven; cook until the center is firm and tomatoes are slightly browned, 10 – 15 minutes. To serve, gently loosen frittata with a heatproof spatula.
(Note: I used the cheddar that I had on hand, regular yellow, not white. I also sprinkled the top of the tomatoes with black pepper.)