'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.
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.
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.
| recipe_for_spinach_and_zucchini_frittata_a_la_lizzy.pdf |
Use the freshest ingredients for best results...
Great for breakfast, as well as lunch and dinner (with a side salad)...
Print Friendly 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.
