Zucchini Flower Frittata

The zucchini are flowering again and I have a bounty of flowers and baby zucchini in my garden.  I plant the zucchini primarily for their flowers and any zucchini that manage to grow are an added bonus.  So Sunday morning, with a houseful of guests, zucchini became the star ingredient for brunch.  

Zucchini Flower Frittata

8 fresh eggs from the market
4 or 5 zucchini flowers
2 or 3 baby zucchini, less than 2"long
1 small onion, about 2 tablespoons when chopped
a handful of fresh herbs from the garden
1/4 cup of freshly coarsely grated Parmesan cheese
1/4 cup of vegetable oil
1/4 cup of olive oil

Serves 4 to 6 

Break eggs into a large bowl and whisk eggs until smooth.  Wash flowers, making sure that no bugs are hiding inside the flowers, and dry.  Remove pestle from the inside of male flowers.  Cut baby zucchini in half length wise.  Finely chop onion.  Clean herbs and coarsely chop.  Dip the flowers in the egg mixture, then dredge in flour.  

Heat oil in heavy cast iron pan, until very hot, but not smoking. Fry dredged zucchini flowers, until golden, on all sides.  Remove flowers and rest on paper towels to remove excess oil.  Turn down heat on stove, remove most of oil from bottom of pan, and saute onions until soft, and baby zucchini until until golden.  Mix half of herbs into remaining whisked eggs.  Turn oven broiler on. 

Spread onion and zucchini mixture evenly over bottom of pan.  Add eggs, arrange zucchini flowers in eggs, and sprinkle the remaining herbs on top.  Cook over medium heat until eggs are firm around edges.  Sprinkle Parmesan cheese on top and put on middle rack of oven to cook top half of eggs.  Watch eggs, and when the  eggs puff up they are done.  Do not over cook.  Remove from oven and serve either hot or at room temperature. 

Pesto Zucchini Noodles

Zucchini Noodles with Pesto and Parmesan

My friend Ian introduced me to zucchini noodles a few months back, and I have to admit, I was sceptical and then I tasted.  He has this gadget, Taglialegumi, Plastica  (model # A4982799) made by the Italian Paderno , that turns zucchini into noodles that looks just like spaghetti.   Ian served the zucchini noodles with a cold tomato and date sauce which was so good that I immediately started looking for a gadget of my own.  I found one at a local restaurant and have been experimenting with different versions of zucchini noodles since then.

Zucchini coming out of Gadget 

I currently have an abundance of zucchini and basil in the garden, and have just harvested my garlic,  and so made a pesto version of the zucchini noodles this past weekend to rave reviews.

Zucchini Noodles

• 1 large green zucchini, 
• 1 large yellow zucchini
• 1 teaspoons of salt

Pesto

• 1 bunch of basil, about 2 cups of leaves
• 2 cloves of garlic
• approximately 2/3 of a cup of olive oil, 
• 1/2 cup of Parmesan Reggiano, freshly  grated 
• 1/4 cup of pine nuts or sunflower seeds

Cut zucchini noodles with noodle maker. Alternately  use a mandolin and slice both ways.
Salt zucchini  and toss gently.  Let rest in a colander for 10 or 15 minutes.

Mean while, prepare pesto.  Remove basil leaves from stems, discard stems and place leaves in food processor.  Add garlic,  olive oil and and process.  Add grated Parmesan cheese and sunflower seeds and process.  Add more olive oil if needed.  

Gently squeeze out excess water from zucchini noodles. Place in bowl.   Stir in pesto and serve.   

Note: my sister found a Taglialegui on Craig's List.

Andrea's Quinoa Salad

While Jean Pierre was busy making his zucchini spread,  Andrea was making this colourful Quinoa Salad.  She used a combination of golden and red quinoa and a multitude of summer herbs and vegetables  from the garden.  The end result was spectacular, to the point that my vegan daughter hid a secret stash at the back of the refrigerator to bring home.  

Andrea's Quinoa Salad

• 1/2 cup of golden quinoa
• 1/2 cup of red quinoa
• 1/2 red bell pepper 
• 1 medium sized yellow zucchini
• 1 medium sized green zucchini 
• 1/2 cup of raisins
• a handful of flat leaf parsley
• a handful of cilantro leaves 
• some fresh thyme
• 1 preserved lemon
• 3 scallions
• large handful of chives
• olive oil
• red wine vinegar
• salt and pepper to taste

Rinse quinoa well to ensure not bitter.  Boil two cups of water. Add washed quinoa, reduce to a simmer and cover and cook for about 10 minutes.  Remove from heat, and let rest for 4 minutes.  Remove lid and fluff with fork, then cool.

Chop red pepper, zucchini, scallions and chives, and place in large bowl.  Rinse preserved lemon and finely dice.  Add to bowl.  Add cooled quinoa, and mix.  Finely chop parsley,thyme, and cilantro. Add to bowl.  

Prepare dressing with vinegar, olive oil, salt and pepper to taste.  Add to bowl and gently toss.  Taste and adjust salt. 

Chill and serve. This tastes best the next day, when all of the flavours have had a chance to meld. 

Jean Pierre's Fire Roasted Zucchini Spread

Jean Pierre's Fire Roasted Zucchini Spread 

My friends, Andrea and Jean Pierre were in the country this weekend helping me prepare for my big barbecue.  While reviewing the menu, Andrea declared that I didn't have enough appetizers, and so after some discussion, Jean Pierre  suggested he take advantage of the abundance of zucchini, onions, peppers and garlic in the garden.  The end result was this fabulous spread with a bit of a kick. 

• 4 or 5 large zucchinis
• 2 onions
• 1 head of garlic
• juice of 1 lemon
• olive oil
• 1 small habanero pepper, seeds removed
• 1 14 oz can of chickpeas
• salt and pepper to taste

Grill whole onions over open fire,  charring the exterior, over medium heat until insides are soft and sweet.  Chop zucchini into large chunks, salt, and set on paper towels to drain.  Grill over fire.  Remove seeds from pepper and grill. Roast a whole head of garlic at the same time until soft.

Chop the top off of the garlic head and squeeze out soft garlic into a food processor.  Add grilled zucchini, onion and pepper, chickpeas and lemon juice to food processor. Blend, slowly adding olive oil until a smooth consistency.  Add salt and pepper to taste.   

Andrea with Jean Pierre preparing the Zucchini

Note:  Jean Pierre held back on the amount of hot pepper he put in the spread because of the diverse ages and backgrounds of the guest list.