Yes it is the time of year we long for during long, dark winter nights, the time of warmth and plenty. Trouble for some of us is that plenty can quickly become a bit too much as the glut of produce arrives.
Every year, I save seeds from last year's fruit. I had my tomatoes, cucumbers and peppers all marked as such, but I had one lot of seeds I did not know what they were.
I love this veggie dish. It's popping with spicy flavours, cushioned by slightly melted Queso Fresco cheese. Top it with cilantro for perfection. You can swap out the zucchini with any vegetable for a change-up. I've tried it with carrots, asparagus, peppers - all delicious!
With all the vegetables from my garden, I decided to make my own recipe and was pleased with the results. The protein comes from the egg and cheese. Round out the meal with bread, butter and a piece of fruit.
In a large skillet, saute zucchini and onion in oil until tender, about 10 minutes. Stir in the garlic, Italian seasoning, salt and pepper; saute 1 minute longer.
As we all know, if you grow zucchini you are likely to have an overabundance. This is a great recipe to use them up.
In a bowl combine flour, cheese, oregano, pepper and salt. Beat eggs. Add zucchini, onion and mayonnaise. Add flour mixture and mix well.
Cook and stir veggies in oil over medium heat 6-8 minutes until tender crisp. Sprinkle with parmesan cheese. Let stand 5 minutes. Makes: 4 cups.
Wash, dry, and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill. Score zucchini diagonally. Melt butter and add lemon-pepper seasoning and garlic salt.
White zucchini tastes almost identical to regular green zucchini so it can be used in all the same ways. This delectable and healthy white zucchini frittata recipe is easy to make and will surely get gobbled up by whomever you make it for.
This recipe can be adapted to what you have on hand. I will write the recipe as I made it. It can be doubled or even tripled.
A good low carb recipe that uses up your extra zucchini. I made this in the toaster oven in a 9 x 13 inch pan, so as not to heat up the kitchen.