The first courgette/zucchini I ever ate was boiled until extremely soft and served with meat, potatoes and gravy… need I say more.
The average British housewife “discovered” the courgette/zucchini in the early 1980s. Since we didn’t (and still don’t) have our own word for it, it is not surprising we didn’t know how to cook it! My mother has, however, since created the perfect summer dish using courgettes, which I will post very soon. In the meantime here is another dish, simple and delicious, bringing the full flavour of the first zucchini of the season to the fore.
Zucchini Frittata
Sauté 1 chopped onion in a little olive oil until soft, then add a crushed clove of garlic. Slice 2 zucchini and steam gently in the microwave until just starting to soften, then add to the onions and fry until golden. Beat 4 eggs and 2 tbsps cream together. Add salt and freshly ground black pepper. Pour into the pan, stir once and then let it cook gently for a few minutes until the top starts to set. Grate 100g tasty cheese (I use cheddar and parmesan) over the top and put under a hot grill until sizzling.
Serve in slices with salad and white bread.
Enjoy!
I sauté the zucchini right along with the onions, saving that step. Personally I think the less it’s softened the better it tastes. I often toss raw slices into salads, too. It’s also a great veggie dish sautéed along with onions and mushrooms (leaving the zucchini for the least amount of cooking).
I tried that and we prefer the steamed zucchini best as you then need less oil in the pan. I love it raw in salads too.
Frittata looks great, can I ask what is that beautiful blue flower on the plate? Is it nigella?
Yes, nigella – “Love-in-the-mist”! It has absolutely nothing to do with the zucchini, but looked so pretty!
Sorry, not nigella… borage!
Oooh that looks beautiful! My other half would love it (her being a vegetarian and all….)
With new potatoes it is a really substantial meal too!
I can’t wait for my first zucchini – this fritatta looks yummy! Thanks.
Ours are coming on rapidly… plenty for soup, cake, pasta, you name it!
Ahh Zucchini, my second favorite veggie! Great Post!
Thanks! So what’s your first favourite?
Asparagus… yum!
Unsere Zucchini sind reif ~ reifen
Zucchini-Zeit ist die beste Zeit!
I remember my mum making ratatouille in the late 70s’ — oh the glamour! But there is nothing better than simply prepared courgettes, used at their freshest and youngest. Delicious!
I think we had ratatouille too! LOL! (And vol-au-vents!)
What a wonderful work of art, and therefore that you’ve created it. Looks absolutely delicious …… of love, very best wishes Julie
Thank you Julie. I enjoy preparing food so much, and eating it is the reward!
Wonderful flavors, and an easy meal…
First blooms on the zucchini this week. Won’t be long now!
Yes, it’s very quick and easy to make, and the quantities can easily be upped in the one pan for a thicker frittata if feeding a crowd!
Zucchini is one of my favorite vegetables! I often just slice it thin, toss it in olive oil and pan fry it over high heat–then salt it. It grows so abundantly that it’s good to have a lot of recipes on hand for the cooking–and yours looks delicious.
Yes, I hope you might have a zucchini recipe for us soon!
I have another couple to post, but like you say, there comes a day where you just don’t know what to do with them all!
Looks delicious! Unfortunately I didn´t buy any zucchini on the market today so I have to wait till next week to try it out…
Look out for some nice big ones!
This is the first year in a long while that I haven’t planted zucchini. I will have to get some next time I shop. This looks like a quick supper.
Takes about 15 minutes from start to finish!
This is the time of year when people secretly leave zucchini at neighbors houses. Or at least squash and zucchini have showed up here. I will make this tonight. Have you written a cookbook? What is the blue flower on this plate- is it the same as your header?
Hi there! A cookbook is maybe a good idea! Hope you enjoy the frittata. I’m posting another favourite zucchini recipe in a few days, in case any turn up on your doorstep! I was left a huge bag of pickling cucumbers one year, but don’t remember what I did with them!
The blue flower is nigella, but the header is veronica. Both a beautiful blue.
Have a nice day!
Sorry, not nigella, but borage! (Getting my blue flowers mixed up!)