Post by nana on Aug 28, 2019 13:09:29 GMT -5
What to do with the zucchini today? A question many find themselves asking this time of year. Try this recipe. It makes zucchini an indulgent treat, and has the side benefit of using up eggs!
Preheat oven to 350 (In a Chambers, I set mine up a skoch higher so that after 20 minutes I can turn the gas off and let it coast the rest of the time)
6 cups chpped zucchini (about 2 nice sized ones)
1 large onion, chopped (the recipe called for 1/2 cup. Not enough in my opinion, and also I hate that. Who measures onion?)
2 TBSP or so butter
--in a large pan, saute zucchini and onion in butter a few minutes until they start to soften and brown just a bit. Then transfer to an 8x12 baking dish.
Meanwhile, in a mixing bowl mix:
3 eggs
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cayenne pepper
(I added a 1/2 tsp of garlic powder too)
--pour this mixture over the zucchini in the pan, then top with
-1/4 cup shredded parmesan(I used about 4oz Cabot's Alpine Cheddar--which to me has a nutty taste like parmesan only better. Because it's cheddar.)
Bake at 350 until eggs are set and cheese is browned, about 45 minutes. (I set it at around 375 and turned the gas off after 20 minutes, and at 45 minutes it was perfect! I should have taken a picture!)
This was so good! Like if a frittata and a quiche had a secret love child. I think of course you can always adjust any seasonings to your own taste, but the cayenne and nutmeg really do something wonderful here, don't leave them out! To use up more zucchini and make a bigger pan, I would keep the zucchini/onion ratio at about 3/4 zuke to 1/4 onion, and keep the egg to cream ratio the same, and adjust your seasonings accordingly.
Preheat oven to 350 (In a Chambers, I set mine up a skoch higher so that after 20 minutes I can turn the gas off and let it coast the rest of the time)
6 cups chpped zucchini (about 2 nice sized ones)
1 large onion, chopped (the recipe called for 1/2 cup. Not enough in my opinion, and also I hate that. Who measures onion?)
2 TBSP or so butter
--in a large pan, saute zucchini and onion in butter a few minutes until they start to soften and brown just a bit. Then transfer to an 8x12 baking dish.
Meanwhile, in a mixing bowl mix:
3 eggs
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cayenne pepper
(I added a 1/2 tsp of garlic powder too)
--pour this mixture over the zucchini in the pan, then top with
-1/4 cup shredded parmesan(I used about 4oz Cabot's Alpine Cheddar--which to me has a nutty taste like parmesan only better. Because it's cheddar.)
Bake at 350 until eggs are set and cheese is browned, about 45 minutes. (I set it at around 375 and turned the gas off after 20 minutes, and at 45 minutes it was perfect! I should have taken a picture!)
This was so good! Like if a frittata and a quiche had a secret love child. I think of course you can always adjust any seasonings to your own taste, but the cayenne and nutmeg really do something wonderful here, don't leave them out! To use up more zucchini and make a bigger pan, I would keep the zucchini/onion ratio at about 3/4 zuke to 1/4 onion, and keep the egg to cream ratio the same, and adjust your seasonings accordingly.