Tag Archives: Zucchini

Herb and Vegetable Omelette

Good day, everyone! I hope that this blog post finds you doing well. This past week has brought both tragedy and triumph, especially for those living on the East Coast of the U.S. Hurricane Sandy brought much destruction and devastation particularly to those in the New York City metro area. I continue to send my good thoughts and wishes to those still adversely affected by this storm. Our one downed tree, which fortunately missed our house, is a small price to pay compared to those who have lost their homes.

As for the triumphs, there have been a number of things to celebrate over the past weeks. Thanks to my colleague/friend, I was able to join her in seeing the Dalai Lama! What an amazing experience to be in the presence of a spiritual leader. And yesterday SensitiveHusband and I attended the wedding of close family friends – needless to say there was much celebrating, visiting, well wishes, and fun dancing.

Another interesting thing that happened this week was my purchase of a vintage Armani blazer at a “posh tag sale” – my first piece of clothing of this caliber will happily be incorporated into my professional wardrobe.

Speaking of interesting…this week I made the frozen chocolate bananas for a work function. There were a few left over, so my colleague/friend Kristi (of Dalai Lama ticket fame) brought them home and let her Vitamix do its magical mixing. The result was a yummy milkshake-like treat that was free of dairy, gluten and cane sugar.

I also tried my hand at a small omelette since I had some leftover vegetables and herbs that I didn’t want to waste. An omelette is a great snack or meal for any time of the day or night, and it is as versatile as you are creative. Here is my take on a personal-sized Veggie Omelette:

3 eggs
1 pat of butter
8 thin zucchini slices (raw or roasted leftovers)
1/2 teaspoon chopped parsley
6 basil leaves (shred 4 leaves, leave 2 leaves intact)
1 teaspoon Pecorino Romano cheese (or other grated cheese)
1 tablespoon Asiago cheese (or other shredded cheese)

Heat a nonstick skillet to medium high heat. Melt a small pat of butter in the pan. Once the skillet is heated, pour in the three beaten eggs. Allow eggs to lightly set in the pan, about 30 seconds, and then add the zucchini, parsley, four shredded leaves of basil, and Pecorino Romano cheese. When eggs start to bubble and the sides are loosened from the pan (about two minutes), flip the eggs over (you may want to fold over half and then unfold). Allow to cook until golden brown, about another two minutes. Slide cooked creation onto a plate, and garnish with Asiago cheese and two basil leaves.

I am sharing this recipe with Simply Sugar and Gluten Free.


Still Have Squash? Enjoy it Simply Roasted!

Squash is very tasty and quite abundant. I have made zucchini bread and zucchini fritters although sometimes I want an easy side dish. My sister-in-law made this bowl for a picnic and it was fabulous. The instructions are below.

Slice the squash into 1/4 inch slices, and place on a baking sheet. Lightly toss with olive oil, salt and pepper, and any other herbs you find to be interesting. Bake at 400 degrees for 30 minutes. The squash should have a nice caramelized look to it. Serve warm or cold.

It’s a simple and delicious recipe, which makes it a keeper in my reportoire.

I am sharing this recipe with Simply Sugar and Gluten Free.

Neighbors and Zucchini Fritters

I really like neighbors. And not just my own – I like people who act neighborly. This past weekend I experienced being a good neighbor myself along with accepting the help of others. Being a good neighbor can include gestures like giving vegetables from your garden, baking cookies, spending some time visiting, or checking to make sure someone is ok. Thanks to all of my neighbors who have helped me…I hope that I can return the favor.

So how are neighbors and zucchini related? I have spoken to my neighbors with gardens and they are all overflowing with zucchini! They have given many of the versatile vegetables away to friends and made zucchini bread. What else can they do with all of this zucchini? Why, try some fritters! This attempt was my first foray into the fritter world. They are tasty and not difficult to prepare. Below is the recipe…be sure to share with your neighbors.

2 cups grated zucchini, squeezed of excess water
1 egg
1 egg white
3 cloves minced garlic
1/3 cup All Purpose Flour
1/2 tsp nutmeg or ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
olive oil

Mix the zucchini, eggs and garlic. Next add flour, nutmeg or ginger, salt and pepper.
Heat a very thin coating of oil in a large skillet over medium-high heat.

Scoop the zucchini mixture, about 1/4 cup each, and place scoops into skillet, flattening them as they cook.

Fry the fritters on each side until lightly browned.

Drain on paper towels and while still hot sprinkle with some additional salt & pepper to taste.

I am also sharing my recipe with Everyday Sisters.

Use the Summer Bounty to Make Zucchini Bread

Reason #2,764 Why I Love Summer: Farmers’ Markets. During this time of year I have to factor in extra driving time because I brake for roadside produce stands. I can’t resist native fruits and vegetables particularly berries, lettuce, peaches, squash, honey…well, you get the idea. Thinking about all of this food has me in the mood for a snack so I will close this blog post with a great recipe for zucchini bread. My original inspiration came from The Joy of Cooking 75th Anniversary Edition and I modified it by changing the flours and flour ratios, using honey instead of refined sugar, and increasing the baking time. This is an excellent way to use the extra produce that you buy at a farmer’s market…that’s what I plan to do!

Preheat the oven to 350 degrees F. Grease a loaf pan. Whisk together:
–1 cup all purpose flour
–1/2 cup whole wheat flour
–1 teaspoon baking soda
–1 teaspoon baking powder
–1/4 teaspoon ground cinnamon

Blend well in a large bowl:
–1/2 cup honey
–2 large eggs
–1/2 cup canola oil (or other vegetable oil)
–1 teaspoon vanilla
–1/2 teaspoon salt

Stir in the dry ingredients. Blend in with a few strokes:
–2 cups grated zucchini, squeezed of excess moisture
–1/2 cups chopped pecans or walnuts (optional)

Pour batter into greased pan. Bake until inserted toothpick comes out clean, about 55 minutes. Makes one delicious loaf of bread.

I am also sharing my recipe with Simply Sugar and Gluten Free, This Chick Cooks, Two Maids a Milking, Balancing Beauty and Bedlam, Food Trip Friday, Something Swanky and Sweet as Sugar Cookies.

If you still have extra zucchini and need some cooking inspiration, consider my recipe for zucchini fritters.