'We've decided we're not going to grow zucchini this year (mainly because everyone else does, so we're happy to take their excess off their hands and we'll have something else to fob off on them, I'm sure). But in the past when we grew 'zeppelins' we used to wrap them in a baby blanket, put them in a basket, leave them on someone's door step, ring the doorbell and run. — John Griffin, a.k.a. Kitchen Riffs
Those witty words written on my recent Chocolate Walnut Zucchini cake post by fellow cook and food writer, John who blogs at Kitchen Riffs, really made me laugh. It seems everyone knows about zucchini excess and zeppelins. On Twitter recently, ABC producer and presenter, Ginger Gorman (a.k.a. fresh chilli) asked what I thought of a fresh produce exchange and another food enthusiast came back with the clever response: 'I see a circle of people trying to make people take another zuke!'. So I guess the question begs to be asked: Can you really have too much home-grown zucchini? And does this also apply to spinach (which is flourishing is my kitchen garden this season)?
One good thing that's come from having zucchini zeppelins, both from my own patch and 'gifted' to me, is that Peter seems to love what I'm cooking with them! In fact, the first time I made my zucchini slice for him — a tried and tested old favourite that's been on my repertoire since the 70s — Peter wolfed it down, had seconds and then said to me 'You can make that again.' That's absolute music to my ears, folks. And make it again I have!
Last week, I added a bunch of home-grown spinach to the mix, used wholemeal flour, baked it in a round cake tin and labelled it frittata. That version was particularly well received too and is great for breakfast, as well as lunch and dinner (with a side salad). So, here's my recipe. You can leave out the bacon if you prefer and maybe add some slices of red bell pepper or small cherry tomatoes for extra flavour and colour. The recipe...
SPINACH AND ZUCCHINI FRITTATA A LA LIZZY
5 free range eggs, lightly whisked 1 cup wholemeal self-raising flour 2 cups grated zucchini (about 250g) 1 cup shredded spinach 1 medium onion or French eschalot, finely chopped 3/4 cup finely diced smoked bacon or lean Kaiserflesch 1 cup grated cheese (I use a favourite Parmesan) 1/4 cup light olive oil sea salt and freshly ground black pepper, to taste Preheat oven to 180 degrees C. Grease an 8-inch round cake tin and line the base and sides with baking paper. Combine the whisked eggs, flour, grated zucchini, shredded spinach, onion or eschalot, bacon, oil, sea salt, pepper and 3/4 cup of the cheese in a large pyrex bowl and stir with a wooden spoon to combine. Spoon the mixture into the prepared tin. Sprinkle the top with the remaining cheese and bake for 30-40 minutes until golden and cooked through. (If there is still egg oozing through air bubbles in the top, the frittata is not quite cooked). Turn out onto a board lined with a sheet of baking paper. Serve sliced into wedges (like cake), with a side salad if serving for lunch or dinner. Any leftovers are delicious eaten cold or reheated gently the following day. Serves 6 as a main meal, or 12 as a light breakfast.
Use the freshest ingredients for best results...Great for breakfast, as well as lunch and dinner (with a side salad)...
I've embedded a PDF version of the recipe into this post, as well as my previous post, as a reader is telling me she is having issues printing. As Peter and I have been able to print both recipes without problems, I have popped a PDF here in the event you'd like to print the recipe. If you try with the print widget button and do have issues, please kindly let me know. Many thanks xo
Tell me dear readers, what are your thoughts? Can you really have too much home-grown zucchini?! And does this also apply to spinach or silverbeet? Do pop in and comment, I love hearing from all of you xox.
Lizzy
11/4/2014 10:00:50 pm
You like your eggs, don't you Gary : ) 8/4/2014 12:09:24 pm
you cannot beat a vegie slice like this, lizzy. one of the girls at work has been eating this warm for her brekkie this week, as soon as she gets to her desk (no time to eat at home) and i must admit the small makes me hungry! such a great reliable dish to make. i love how you have made yours in a round tin - makes it look fancy!
Lizzy
11/4/2014 10:01:43 pm
Thanks Elizabeth… I thought it might be nicer in a round tin, but for decades have made it in a lamington tin : )
Lizzy
11/4/2014 10:01:57 pm
They do, don't they Deena : )
Lizzy
11/4/2014 10:02:08 pm
Thought so : ) 8/4/2014 12:35:21 pm
This looks so delicious and so easy to put together, thanks for sharing.
Lizzy
11/4/2014 10:02:25 pm
Thank you Norma, it really is a great recipe! 8/4/2014 01:04:56 pm
I love a well cooked frittata. Lately I've been nuts about potato, cheese and pumpkin but now that I see this gorgeous example - my tune is changing!
Lizzy
11/4/2014 10:02:48 pm
Hmmm, potato cheese and pumpkin frittata sounds good Maureen xo
Eha
8/4/2014 03:53:29 pm
Your frittata really looks like a beautiful cake! Well, I love zucchini and could never have too many in the house . . . but tho' I use roughly the same ingredients than yours, flour generally does not enter the scenario and I cook it first on the stovetop and then place it under a grill for a few minutes to puff up most beautifully :) ! Mostly a main meal with salad for me . . .
Lizzy
11/4/2014 10:03:22 pm
Sounds great Eha. I have made it without flour too, but the addition of flour does give it a little more substance. 8/4/2014 04:00:01 pm
I love those things...a great dish to load it with veggies! And I prefer it cold...:) ela
Lizzy
11/4/2014 10:03:35 pm
Cold is good too, Ela : )
Lizzy
11/4/2014 10:03:51 pm
Great answer, Kyrstie! : ) 8/4/2014 04:36:51 pm
Glad you like that zeppelin response! ;-) I love any kind of greens in a frittata -- this looks so terrific. Great light on your frittata! Those aren't the easiest thing to photograph, at least not for me, but you did a wonderful job.
Lizzy
11/4/2014 10:04:35 pm
I did indeed, John! Greens are great in a frittata, indeed. Thank you for your kind words about the light in my photograph. Very good of you to say. 8/4/2014 06:25:12 pm
Hehe that would be hilarious to find a zucchini on your doorstep wrapped in a blanket! :P
Lizzy
11/4/2014 10:04:47 pm
He he he, Lorraine! 8/4/2014 08:58:59 pm
I love zucchini - this is a winner of a frittata Lizzy.
Lizzy
11/4/2014 10:05:00 pm
Mandy, thank you so much! xox 8/4/2014 11:26:34 pm
Leave out the bacon... I'll pretend I didn't see that! :) hmmm, no, I don't like zucchini, something about the texture, but when it's served like this, it's pretty damn good. It's a rippa way to get the greens in too. If you have excess veggies, add me to the list, happy to take off your hands. Wishing you a wonderful week Lizzy! :)
Lizzy
11/4/2014 10:05:37 pm
Hi Anna, sorry about the bacon… but, yes, this is a great dish! Have a lovely weekend and thanks for stopping by : )
Lizzy
11/4/2014 10:05:48 pm
Many thanks! : ) 9/4/2014 05:37:49 am
Your frittata sounds great…I can see why Pete would like it. It reminds me of a crustless quiche I make.
Lizzy
11/4/2014 10:06:17 pm
Thanks Karen, yes, crustless quiche, frittata, slice. Good stuff, whatever you call it : )
Lizzy
11/4/2014 10:06:36 pm
Thanks so much, Rosemarie! And welcome to Canberra : )
Andrea
9/4/2014 01:02:01 pm
How timely! I just bought some lovely zucchini (unfortunately we only have a solo pumpkin growing in our garden..), this is on the menu tonight for sure!
Lizzy
11/4/2014 10:06:49 pm
Wonderful! I hope you like it! 9/4/2014 11:47:12 pm
I always have too many zucchini at this time of the year, but it's not a bad problem to have. Anyone who visits, gets zucchini (and eggs) to take home. A good frittata can get me out of all sorts of problems when the kids are starving and I've been out all day.
Lizzy
11/4/2014 10:07:06 pm
Oh nice, can I come visit!!!??? 10/4/2014 08:58:35 am
This looks like the perfect veggie frittata for spring!
Lizzy
11/4/2014 10:07:19 pm
Thanks Laura, a good old favourite! 11/4/2014 09:57:46 am
Ooh this looks delicious. My memories of my mother's allotment was too much of every thing. I loved the fresh veg but there really is a limit to how much you can eat yourself. But with a variety of wonderful recipes from fellow bloggers perhaps I could keep up with all that produce.
Lizzy
11/4/2014 10:07:41 pm
GG, so true. : )
Lizzy
11/4/2014 10:08:04 pm
Cheri, thanks so much, very kind. Welcome to good things : )
Lizzy
12/4/2014 12:28:05 pm
Wow David, Meyer lemons, yum! Lizzy you are not on Blogger are you? I have been trying to insert printer friendly into the post body, but no luck so far. Last night I made a mess of my blog and it took me 2 hours to get back some of the extras I already had and only by using a different template. Frittata is good. Our garden is dug up, and my darling started putting in seeds. But I wouldn't mind a fresh zeppelin of yours about now. We have to wait for ours.
Lizzy
12/4/2014 12:27:31 pm
Hi Zsuzsa, no, I'm not. Print Friendly has a support network that you can email! They are actually very helpful! I wish you lived next door, I could send a zeppelin over!
Lizzy
23/4/2014 02:22:55 pm
Hi Jamie, thank you for your kind words. Yes, this is wonderful hot or cold and great for picnics! And so easy! Enjoy your spring xo
Lizzy
23/4/2014 02:23:04 pm
Not at all xo 14/4/2014 12:50:14 am
And old fave Liz. In our house it's known as zucchini bake. We have a slice for dinner and then some in the lunchboxes the next day. Never as good though as straight from the oven!
Lizzy
23/4/2014 02:23:29 pm
Ah, glad to see you know this one! We love it too! 14/4/2014 09:52:41 am
Great post and pics! I laughed when I read about leaving zucchini zeppelins on people's doorstep. That is exactly what went on (and still goes on) in Manitoba, Canada.
Lizzy
23/4/2014 02:23:48 pm
Hi Lesley, that is too funny! Thanks so much for stopping by xo 26/4/2014 12:57:11 pm
Hi Lizzy, Love love love zucchini and have it with most things actually. For breakfast I like to stir fry it with chilli and coconut oil, I add it to pasta sauces, soups and even eat raw with dips. You can't have too much. :-) However, while I love eggs, I am yet to grow fond of fritattas and quiches.
Lizzy
27/4/2014 05:23:32 pm
Hi Martyna, how interesting : ) This is such a perfect example of how the simple things are often the best! Your frittata looks and sounds amazingly delicious. I often make a similar recipe but your's sounds slightly more healthier so will try it. Mine is generally any leftover vegies in fridge, always bacon -adds so much extra flavour, and I use cheddar instead of parmesan. Secret weapon is the roasted pumpkin! Leftovers perfect to eat at any time of day or night!!! Cant wait to try your version!!! xx Comments are closed.
|
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|