A few weeks ago, I had this big ’ol squash just burning a hole in my pocket (countertop?).
I love how everyone seems to have the “problem” of an abundance of zucchini during the summer months…I bet google’s search for zucchini recipes is at an all time high right now.
I don’t have any growing in my own garden, but Kyle’s work shop is basically a warehouse surrounded by a bunch of farm land so it’s pretty much my personal U-pick right now. Since Kyle hates zucchini (weirdo) it was especially nice of him to bring me home this summer squash. Then I got gifted 2 more massive ones from a coworker’s garden. It’s raining squash! So yeah, I’ve been doing lots of my own recipe googling.
Summer Squash Frittata [vegetarian, FODMAPs friendly, gluten free]
Ingredients:
- 2 small zucchinis, thinly sliced (or 1 large zucchini)
- 6 oz plain lactose free yogurt (I used Green Valley organic)
- 4 eggs
- 2 tbsp garlic infused olive oil
- 1 serrano pepper, de-seeded and minced
- handful fresh parsley, finely chopped
- handful fresh basil, finely chopped
- salt & pepper (to taste)
Directions:
Using an oven safe pan, sauté zucchini in oil, stirring as needed, until squash has cooked and looks almost translucent. Add peppers and turn to low heat.
Meanwhile whip the eggs and combine with yogurt and fresh chopped herbs, salt & pepper.
Pour the egg yogurt mixture over the zucchini, spreading it out with a spoon so that it evenly covers the entire top of the squash.
Turn the oven’s heat down to the lowest setting (no stirring, no touching) until the edges have fully cooked and the center is nearly set (~15 minutes). Then transfer to the oven at 450 degrees F for ~7-10 minutes or until the top has fully cooked. Feel free to broil for the last few minutes to get a nice golden top.
PACMAN frittata. 🙂
Here’s the zoomed in series of each step along the way.
Just poured in.
Just before the oven.
All done!
This was a yummy one! Creamy and tangy thanks to the plain yogurt. And how good does it feel starting the day out with a meal packed with veggies? I mean if that doesn’t set you off on the right foot, what else is there?
Notes: Any squash will do, or you could try adding/swapping in other veggies, like spinach, kale, corn, or tomatoes.
Truth be told, I’m not sure if this was a zucchini or some other kind of squash. I guess it doesn’t matter. At least I know it’s organic, unlike the weird devil eggs that popped up in our yard in Santa Monica. I never did figure out what those things were…
[Reading back on posts from a year ago makes me wonder how I ever lived without this guy.]
And since I’m on a recipe posting roll…
I may as well share what I did with the other zucchinis!
Two ingredient Zucchini Muffins [vegetarian, FODMAPs friendly, grain free, lactose/dairy free, gluten free]
Ingredients:
- 2 1/2 – 3 cups squash, shredded / grated
- 4 eggs
- salt [just a pinch]
Directions:
Combine squash and eggs. Pour into greased muffin tin.
Bake for 30 minutes at 350 degrees F. Broil for the last 2-4 minutes for a golden top.
Notes: These are super basic and that’s on purpose. This way you can make them sweet or savory as you eat them…serve with a smear of nut butter, or a roasted cherry tomato compote, or some goat cheese, or nothing at all!
They’re a perfectly portable snack. Or you could slap a few between some slices of bread and call it lunch. Whatever!
I’m envisioning so many ways to tweak them already…adding almond flour, some fresh herbs, a bit of nutritional yeast…I could go on and on with this brainstorming session.
Instead I’ll cut it short and post a teaser of another recipe to come…
I really want to make these so I’m just checking- did you mean leave on low heat no stirring/touching in the pan, or did you mean oven? I was confused since you said transfer to oven. I don’t mean to make an issue of it at all, but I’m not gifted in the kitchen with confidence or common sense 🙂
I’ll just say – yum! And kisses to P xx
Cheers
Lori x
Both recipes look so great and simple to create! I sure wish I had a problem with abundant squash, I’d love to grow my own someday!
Yeah. If you don’t hear from me anymore, it’s because my squash plant has taken over my yard and my house and I’m trapped underneath. The thing is going nuts.
Yum! This looks great! Our neighbor brought over four massive zucchini the other day, and I’m trying to figure out how to use them up. So far, I’ve used two in a few batches of zucchini bread, on top of pizza, and in turkey meatballs.
Two-ingredient muffins? Are you kidding me? That’s so happening this weekend.
Thanks for amazing meal inspiration, as always!
no stirring / touching in the pan. keep it on low heat the whole time its on the stove until you transfer it to the oven.
then transfer to the oven at the temp i said (450). you still dont touch it in the oven though, just to be clear. remove once its set on top and as brown as youd like.
make this!!! http://www.hungryhungryhippie.com/not-raw/
2 ingredient muffins? Seriously? Now THAT is my kind of recipe!
i have a fab zuchinni muffin recipe that I use. In addition to almond flour, you can add orange juice (if you add liquid you need another dry ingredient for sure) and/or orange zest (could add zest as just a third ingredient). When I make my muffins I sub out some of the eggs for flax (thanks to you!).
Those recipes look delicious and perfect for people without a lot of free time. Thanks for posting them!
OMG Elise!
I read about this on a blog today and had to come over and show you:
http://www.phoneybaloneys.com/bacon/
You were robbed! LOL. Should have patented it. *wink*
I *love* zucchini! I wish I had a neighbor with a garden. I will have to settle on buying it at the farmers market every weekend 🙂 I am super jealous of your squash surplus. But I am sorry…what is wrong with Kyle?! No pickles, no brussels sprouts, and now no squash?? He doesn’t know what he is missing!
That shot of P is adorable, by the way!
Courtney
I got given the most ridiculously huge zucchini’s yesterday, and I have no idea what I am going to do with them. I’m thinking soup…
his issue is anything in the pickle family…it all stems from a traumatic pickle incident in his childhood that now extends to all things cucumber, pickle, zucchini, or even in the acidic/vinegar family (like artichoke hearts/kimchi/fermented stuff/pickled stuff). believe me, i tell him all the time hes a freak. at least i got him on board with mushrooms!
No artichoke hearts? What kind of a life is that?!? Poor guy. Mushrooms are very important, though–at least he isn’t missing out on ALL the best veggies 🙂
1. I didn’t think this was possible but P gets cuter each and every day.
2. We must be on the same wavelength (then again it is summer…) I just went through a squash week and made something themed every day. The latest was zucchini walnut bread made out of 1/2 cornmeal and 1/2 almond flour with applesauce instead of oil (Im trying…) DEFINITELY trying your recipes.
3. When I was a kid my mom would sneak squash into my food just to prove it was delicious…think it’ll work for Kyle?! He’s really missing out 🙂
That frittata looks ABSOLUTELY AMAZING!! Going to try that with all kinds of veggies, just as you suggested! And P? Well, besides my own grandkids, he’s the cutest!!!
seriously hes a weirdo. one of the worst vegetarians given the amount of veggies he dislikes… 😉
its a good wavelength 🙂
ive often asked kyle if hed like squash in various ways and he always assures me he wouldnt. the idea of someone NOT liking zucchini bread is insane to me.
awww…thanks jan 🙂
yum. i keep meaning to soak cashews to make a creamy veggie soup…
whoa!!! now i want to buy these!
yay!! i looove flax in zucchini bread. they go so well together.
That just means all the more zucchini bread, frittatas and two ingredient muffins for you. 😉 Raw zucchini pasta is also fabulous.
Am i the weirdo who likes zucchini chips raw??
Love these recipes even though i have to overpay for my zucchini myself- i’ll cross my finger the tofu for eggs swap works here!
I bet yours are better and FOR sure cheaper!