4 Zucchini – 2 Meals

ZUCCHINI FRITTERS

 

 

2 medium zucchini
1 bell pepper, diced
1/2 tsp. salt

Into a colander, grate zucchini (peeled or partially peeled) on medium holes of box grater. Add diced bell pepper and salt. Let stand in colander for 10 minutes to render moisture. Wring out water with cheesecloth or paper towel.

Mix together:

1/3 cup all purpose flour
kosher salt
ground black pepper
pepperoncini flakes
1 beaten egg
1/3 cup grated parmesan
2 cloves minced garlic

Add grated zucchini and diced bell pepper and blend well.

In a large skillet, with olive oil to coat and a little butter on medium high heat, ladle the mixture into round mounds with a tablespoon and fry on both sides until golden brown & crispy on the outside. Let cool. Refrigerate to reheat later.

 

 

Note: If I had scallions, I would have added them, thinly sliced as well.

 

 

ZUCCHINI LASAGNA

Preheat oven to 400 degrees.

Cut 2 zucchini crosswise in half. Trim off the ends. Slice lengthwise into thin flat strips. Slice 6-8 mushrooms.

In a small bowl, beat together 1 cup ricotta and 1 egg, dry basil to taste. Slice 1 cup fresh mozzarella cheese.

Use a non-stick loaf pan. Cover the bottom of the pan with your favorite marinara sauce. Add half the zucchini strips, half the mushrooms. Season with dried oregano and ground black pepper. Spoon half the ricotta in dollops over the zucchini & mushrooms. Add half the mozzarella cheese. Pour marinara sauce on top to cover all the vegetables and cheese.

Repeat layering the rest of the zucchini, mushrooms, season again. Add the rest of the ricotta in dollops and mozzarella. Top with another covering of marinara sauce. Sprinkle parmesan cheese on top.

Bake at 400 degrees for 1 hour. Remove from oven and let set or refrigerate covered for next day reheat.

 

 

 

Note:  Could brown ground beef in a skillet, let cool and then add it as a meat layer. Also, leftover cooked veal or pork chop cut into small pieces.

 

Cabin Fever Frittata

For these hunker-down days, an easy dinner made with whatever’s in the fridge. For each serving, fork-fold 2 eggs with a little plain yogurt or milk for the base. Pre-heat oven broiler to high.

In a fry pan, melt butter and brown any of the following in proportions to taste:

diced red onion and/or scallions
diced bell peppers
diced hot peppers
other diced vegs such as broccoli, cauliflower, zucchini
chopped mushrooms
chopped/crumbled ham or bacon or sausage

Season with garlic powder. When everything is brown, add the beaten eggs to the pan and stir until sides and bottom set. Top with shredded cheddar, jack or Swiss. Place fry pan under the pre-heated broiler until eggs are golden brown and cheese bubbly. Serve with hot sauce of your choice. Also good with a side of roasted or home-fried potatoes.

Post Stuffington Frittata

Leftover sausage mushroom stuffing. Or just chopped ham, scallions, peppers. Fry up in a little butter. Blend 4-6 eggs with 1 tbs. low-fat plain yogurt, season with salt and pepper. Add to the fry pan. Stir until eggs are set on the bottom. Add a few slices of swiss or cheddar cheese. Pop under the broiler on high heat until brown and set on top. Serve it up with salsas and hot sauces for a spicy after-turkey treat.

Pioneer Valley Spring Supper

Serves 2.

In a heavy oval skillet, sauté Hatfield bacon until crispy. Add Hadley grass tips. Add julienned Florence farmstand yellow or orange bell pepper. Brown.

Whisk together 4 fresh Williamsburg eggs with Side Hill Farm milk. Add to skillet and stir until eggs are set on the bottom. Season with cracked black pepper and chopped fresh chives.

Put pan under the broiler until golden brown on top. Serve with fresh Greenfield salsa.