Friday, August 1, 2014

Zucchini Frittata


Source:  Everyday Food magazine, May 2005

1 t. olive oil
10 large eggs
1/2 c. grated Parmesan cheese
1 1/2 t. coarse salt
1/4 t. ground pepper

Preheat oven to 400 degrees.  Brush a 9 1/2" deep-dish pie plate with 1 t. olive oil.  Drain any liquid from roasted zucchini, onion, and peppers (if leftover from previous meal); place in pie plate.

In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.

Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.

Note:  This recipe halves nicely.  Simply use a small pie plate and bake for 15-20 min.

Roasted Zucchini, Onion and Peppers

This is a quick and easy (not to mention yummy!) way to use up all the zucchini and peppers that are so abundant right now.

Source:  Everyday Food, magazine, May 2005

3 lbs. (7-8 medium) zucchini, cut into 1" rounds
2 red or yellow bell peppers, cut into 1" squares
1 medium red onion, cut into 1/2" wedges
2 T. olive oil
2 t. coarse salt
1/2 t. ground pepper

Preheat oven to 475 degrees.  Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper.

Roast until vegetables are tender and browned in spots, 20-35 min.

(If you like, save 4 c. of roasted vegetables for use in a Zucchini Frittata later in the week.)

Serves 8 (or 4 servings if reserving vegetables for Zucchini Frittata).