Zucchini, Herb, and Roasted Tomato Frittata

 

I have more zucchini in my garden than I can deal with. I felt like trying something different than my usual zucchini breads and muffins.  It was a bit time-consuming to make, but the end result was worth it. I threw in a bunch of herbs from my garden.  It turned out better than expected and I enjoyed the taste, despite it being very veggie-forward.  

Zucchini, Herb, and Roasted Tomato Frittata  

Makes 6-8 servings

Roasted Tomato Ingredients:

1/2-1 cup cherry tomatoes, halved

2 cloves garlic

1-2 teaspoons fresh oregano leaves (from 2 sprigs)

drizzle olive oil

salt and pepper

Frittata Ingredients:

8 large eggs

1/4 cup milk or half and half

1/4 cup Parmesan cheese (plus extra for garnish)

~1-2 teaspoons fresh oregano leaves

~1-2 teaspoons fresh thyme leaves

~1-2 teaspoons chopped fresh rosemary leaves

~1-2 teaspoons chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 tablespoon butter

1/2 tablespoon oil

1 zucchini, sliced

1 shallot, minced

Directions:

On a foil-lined baking pan, drizzle olive oil over tomatoes and garlic.  Sprinkle with salt, pepper, and oregano leaves.  Roast at 400º for 15 minutes.  Set aside.

In a medium bowl, whisk together eggs, milk, 1/4 cup Parmesan cheese, herbs, and salt and pepper.

In a 9 or 10-inch oven-proof skillet (I used my cast iron skillet) over medium-high heat, melt the butter and oil.  Add the zucchini and shallot and a dash of salt and pepper and sauté for about 5 minutes.  Pour the egg mixture over the zucchini.  Arrange the roasted tomatoes on top. Turn the heat down to medium-low and cook for about 10-15 minutes until the sides are set but slightly runny on top.  Transfer the skillet to the oven and bake at 400º for 10-15 minutes until the center is cooked through.  Remove from oven and sprinkle with extra Parmesan cheese if desired. Cut into wedges.

Zucchini Waffles

Another Zucchini recipe... Waffles!  Loved them.  They taste like regular waffles but with some extra nutrition.  And they're super convenient because you can freeze the waffles and pop them into the toaster to heat them up quickly.  I also made a batch with chocolate chips added to the batter.

Zucchini Waffles

Makes 8-12 waffles

Ingredients:

1 large zucchini, shredded (1-2 cups) (or use large holes of box grater)

1&1/2 cups flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1&1/4 cups milk

2 large eggs

1 teaspoon vanilla extract

Directions:

In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.  Add zucchini and toss to coat.  

In a separate bowl, whisk together the milk, eggs, and vanilla.  Add to the flour mixture and stir to combine.

Preheat a waffle iron and spray with cooking spray.  Spread batter and cook about 5 minutes or as directed by waffle maker.   Repeat with remaining batter.

Serve with maple syrup, butter, fruit, or whatever you like on your waffles.

Blueberry Zucchini Muffins

It's zucchini season!  I've had a fresh zucchini to harvest from my garden almost every day.  Here's a delicious recipe I made to use up one zucchini. If it has fruit AND a veggie, that makes it healthy, right?! hah

Blueberry Zucchini Muffins

Makes ~12 muffins

Ingredients:

1/2 cup olive oil

1/4 cup milk

1 egg

1/2 tablespoon vanilla extract

1&1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-1&1/2 cups shredded zucchini 

1/2-1 cup fresh blueberries

1 teaspoon lemon zest

Directions:

In a large bowl, whisk together the oil, milk, egg, and vanilla.  Add the flour, sugars, baking soda, cinnamon, and salt and stir until combined.  Fold in the zucchini, blueberries, and lemon zest.

Grease a muffin tin or use cupcake liners.  Fill each 2/3 full with batter.  Bake at 350º for ~20 minutes or until a toothpick inserted in muffin comes out clean.

Grilled Monterey Chicken

We were in the mood to grill, so I made up my own super easy recipe.  Technically, I had Colby-Jack cheese instead of Monterey-Jack cheese, but whatever.  The chicken had good flavor.  It seems very versatile and could be served on its own, or put in a taco, quesadilla, salad, sandwich, etc.  We served ours with cilantro-lime rice and some lettuce and peas from the garden.

Grilled Monterey Chicken

Serves 2-4  

Ingredients:

2-4 Boneless skinless chicken breasts, evenly pounded thin.

2-4 Monterey-Jack or Colby Jack or Pepper-Jack cheese slices

Pico de gallo or salsa

Cilantro, chopped

Avocado, sliced or cubed 

Marinade:

1/4 cup oil

1/4 cup apple cider vinegar

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Add all the marinade ingredients to a gallon sized ziplock bag. Seal and shake to mix.  Add the chicken to the bag and turn and massage to coat.  Marinate in fridge for at least 2 hours or up to 24 hours.

Grill the chicken over medium-high heat for 3-5 minutes per side until the internal temperature reaches 165º (time really depends on the thickness of the chicken).  During the last minute, place a slice of cheese on each breast and allow to melt.

Serve topped with the pico de gallo, cilantro, and avocado, or whatever you like.

Sweet & Sticky Basil Chicken

I wanted a fast, easy meal.  This was a good one, plus I was able to use some fresh garden basil.  I thought the chicken might be too sweet for Jeremy's taste buds, but he liked it too.  I served it over rice with a side salad and garden peas.

Sweet & Sticky Basil Chicken

Makes 4 servings

Ingredients:

1 large egg, beaten

1/2 cup flour

ground black pepper

1/3 cup cornstarch

1&1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks

3 tablespoons oil

handful of basil leaves, torn into pieces

sesame seeds

Sauce:

1/3 cup honey

1/4 cup ketchup

2 tablespoons apple cider vinegar

3 tablespoons soy sauce

2 tablespoons brown sugar

1 to 4 tablespoons chili garlic sauce, depending on desired heat level

Directions:

Put the beaten egg in a shallow bowl, flour in a second, and the cornstarch in a third.  Stir a few grinds of black pepper into the flour bowl.  Add the chicken pieces to the egg bowl and toss with the egg until well coated.  Then lightly coat the chicken with flour, and then coat with the cornstarch.

Heat oil in a large skillet over medium to medium-high heat and add the coated chicken.  Cook for about 6-8 minutes until lightly browned and cooked through, turning occasionally.

Meanwhile, whisk together all the sauce ingredients.  When then chicken is cooked, turn the heat down to medium and add the sauce to the skillet.  Stir continuously for a few minutes until the sauce is thickened and the chicken pieces are well coated.

Turn off the heat and stir in the basil until wilted.  Serve over rice and garnish with sesame seeds and more fresh basil.

Key Lime Pie Bars

I brought this dessert to a family gathering and it was a hit.  I love Key Lime Pie, and this dessert hit the spot. I found actual Key Lime juice in the store, so I used that plus zest from a regular lime.

Key Lime Pie Bars

Makes 16-20 bars

Crust Ingredients:

1 cup graham cracker crumbs (about 8 full crackers)

1/4 cup brown sugar

2 tablespoons butter, melted

Pie Ingredients:

1&3/4 cup sweetened condensed milk (~21oz or about 1&1/2 cans)

6 egg yolks

1 cup Key Lime juice 

1 tablespoon lime zest

1 tub of whipped cream

Directions:

In a small bowl, combine the crust ingredients.  Line an 8" or 9" square pan with foil or parchment paper.  Press crust mixture evenly into pan.  Bake at 300º for 12-15 minutes until golden brown. Set aside to cool completely.

In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest.  Pour mixture onto cooled crust.   Bake at 300º for 30-40 minutes until filling is slightly jiggly but center is set.  Cool for at least 2 hours.

Once cool, top with whipped cream.  Sprinkle with a little lime zest.  Cover and refrigerate for at least 2 hours before slicing and serving.  Bars can be stored in fridge up to 3 days.