Frittata with Ham, Mushrooms & Zucchini
1 cup of cooked chopped ham
1/2 cup of sliced white mushrooms
1 medium zucchini halved lengthwise and cut into 1/4" slices
6-8 large eggs lightly beaten
4-5 slices of Provolone cheese
Heat olive oil over medium heat in a medium to large frying pan and add mushrooms and zucchini. Season to taste with salt and pepper and saute until crisp-tender. Add in the ham and once heated lower heat to low-medium. Pour in eggs and shake pan gently or use a rubber spatula to distribute ingredients evenly in the pan. Let cook until eggs have set and bottom is starting to brown slightly. Top with slices of provolone cheese and if you have an oven-safe pan place under a preheated broiler until top has puffed up and cheese is melted or place a lid over the pan and let cook until eggs are completely set and cheese has melted on the stovetop.
Zucchini Rice & Goat Cheese Fritters
1 1/2 cups of cooked rice (leftover works great!)
1 medium zucchini grated coarsely
1/4 cup of fresh chopped parsely
2 finely sliced green onions
2 eggs slightly beaten
3.5 oz round of goat cheese w/roasted red peppers (plain is fine too)
1/2-3/4 cup of dried bread crumbs
4 tbsp Canola or vegetable oil for frying
Dump zucchini on a clean dry kitchen towel or double layer of paper towels and sprinkle liberally with salt. Let this sit for about 5 minutes then gather up inside the towel and squeeze as much liquid out as possible. Dump the rice, zucchini, parsely and green onion into a large mixing bowl. Crumble the goat cheese into the bowl and then add the eggs and 1/2 cup of bread crumbs. Gently combine the ingredients with your hands or a rubber spatula. Scoop up about 2 tblsp of the mixture and gently form into a rounded patty shape. Coat each patty in the remaining bread crumbs gently pressing the bread crumbs onto each side to adhere.
Heat the oil in a deep-sided frying pan and once it is hot but not smoking (about 350°) gently lay your fritters into the pan. Repeat until you have as many as will fit in your pan without overcrowding. As these fry up the goat cheese may ooze a bit and the oil may spatter so be careful and keep an eye on the heat. Turn carefully when golden brown to the other side. When done remove and drain on a paper towel lined plate. They will keep nice and warm until you have finished all of them and they are good hot or at room temp.
Cheesy Baked Rice with Zucchini, Corn, Onion and Peppers
1 cup of rice (uncooked)
6 eggs
1 medium zucchini diced
1 quarter of a red onion diced
1 can of corn drained well or equivalent of fresh corn sliced off the cob
1 red bell pepper seeded and diced
1 small jalapeño seeded and diced (optional)
Cook rice according to package directions depending on brand. While the rice is cooking saute the veggies in a bit of olive oil w/salt and pepper until just crisp-tender and remove to a large mixing bowl.
Preheat the oven to 425°
When the rice is done fluff and let cool a bit while you beat the 6 eggs and add a pinch of salt and pepper.
Grate about 2 cups of cheddar cheese and set aside about half a cup of that. Add the rest to the veggie mixture. Dump in the rice and toss well to combine. Add in the eggs and gently combine using a large spoon/rubber spatula. Grease a 9x9 or similar baking dish and dump in the mixture spreading it out evenly. Top with the reserved cheese and bake for about 30 minutes until mixture is set in the middle and cheese is melted and just starting to brown a bit. Let rest about 15 minutes then cut in large squares and serve w/dollop of sour cream.
Grilled Vegetable Salad w/Lemon & Feta
2 green bell peppers
2 medium zucchini
1 sweet onion (Walla Walla if you can get it or a red onion works nicely)
2-3 tbsp olive oil
2-3 tbsp lemon juice
1 head Romaine lettuce
2 medium tomatoes
Chop bell peppers, zucchini and onion into large chunks for kebabs. Toss them in olive oil & lemon juice in a large salad bowl. Season with salt and pepper then thread onto skewers. Reserve the liquid in the salad bowl for later!
Grill the kebabs until you get good char marks and veggies are tender. Remove from skewers into the salad bowl with the reserved liquid. Doing this while the veggies are still warm will help them to soak up all that lemony goodness! Chop up lettuce and tomatoes and add to the bowl. Toss all together coating with the liquid, adding more oil & lemon juice if needed. Sprinkle with crumbled feta and serve. I love the flavor of the grilled veggies in contrast with the crisp lettuce and the lemon and feta!
cross-posted to Original Cin's |
