Cooking with Zucchini

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Zucchini Fritata

(Serves 6)

 

Ingredients:

  • 12 lg. Eggs, beaten
  • ¼ cup whole milk
  • Salt and pepper, to taste
  • 1 tsp. dried tarragon
  • 4 oz. smoked bacon, diced
  • 1 onion, thinly sliced
  • 2 zucchini, very thinly sliced
  • 1 cup sharp cheddar cheese

 

Directions:

Preheat oven to 350 degrees.  In a bowl combine eggs, milk, salt, pepper and tarragon.  In a large cast iron skillet render to bacon until crispy.  Remove the bacon to a paper towel lined plate to drain.  Pour out all but 1 tbs. of the fat.

Add the onion to the pan and saute for 2-3 minutes.  Add in the zucchini and cook for another 3-4 minutes or until well cooked.  Season with salt and pepper.  Sprinkle the bacon back in the pan. Quickly beat the egg mixture again and pour into the pan.  Sprinkle the cheese on top of the eggs.

Turn the heat down to medium and allow the eggs to set on the bottom for a about 1 minute.  Place the pan in the oven and bake for 20-25 minutes or until the eggs are set.  Allow the fritata to rest for 5 minutes before slicing into wedges.

 

 

Zucchini Timbale with Parmesan Crust

(Serves 8)

 

Ingredients:

  • 1-2 tbs. olive oil
  • 4 zucchini, thinly sliced on a mandoline
  • 4 cloves garlic, thinly sliced
  • 1 red onion, thin French cut
  • 1 tbs. fresh tarragon, chopped (remember that you chop and add this at the end)
  • Salt and pepper, to taste
  • ½ cup finely grated Parmesan cheese
  • 8 metal cylinders (washed out tuna cans with top and bottom lids removed work well)

 

Directions:

Heat the olive oil in a large skillet on medium high heat and add the red onion with a sprinkle of salt..  Saute for 2-3 minutes or until the onion begins to turn translucent.  Add the garlic slices and saute for a few more minutes before adding the zucchini.  Turn the heat down and place a lid on the skillet and allow the vegetables to sweat.  After a few minutes remove the lid and stir the vegetables sprinkling with salt and pepper.  Return the lid to the skillet and sweat for another 5-10 minutes or until the vegetables have released most of their water.

Turn the mixture out into a colander to remove any excess moisture.  Taste the mixture and stir in the tarragon, season with salt and pepper if needed.  Line a sheet pan with parchment paper or silpat and place each cylinder on the sheet pan spaced a few inches apart.  Spray the inside with vegetable spray.  Place 1/16th of the mixture in the bottom of each mold.  Sprinkle with Parmesan cheese and then top with the remaining 1/16th of the mixture on top.  Top with Parmesan cheese.

Heat the broiler on high and place the pan under the broiler and broil until the cheese is bubbling and turns lightly golden brown.  With a spatula place each mold on a plate and then lift the can off.

 

Enjoy!!