Ambitious Delicious(ness)

Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.

At first, I was going to make quiche. But since I didn’t have enough ingredients for a pie crust, I took the easy way out and skipped it altogether.

Got a couple of yummy shallots and zucchini from my CSA share, along with bunches of parsley and basil. I was really happy to use incorporate all of those ingredients for this one dish.

This was a part of brunch served with some fruit salad, maple bacon, muffins from my last post and coffee. This was a scrumptious fritatta, and I would totally make it again. Next time, I’ll double this recipe and make two pans of it and save some for later! 

A few friends were over, so I was distracted by good conversation and by Ava, the adorable baby that was giggling next to me! Forgive me for not getting a good final photo.

Recipe: Zucchini fritatta with fresh herbs
Makes 3-4 servings

Ingredients:

6 large eggs
2.5 cups of grated zucchini (about 2 large zucchini)
1/2 cup of whole milk
1/2 cup of bread crumbs
1/3 cup of freshly grated reggiano parmigiano
1/3 cup of minced parsley
1/3 cup of minced basil
2 small shallots, minced
1 teaspoon of vanilla extract
A pinch of salt and pepper

Procedure:

1. Preheat oven to 350 degrees. 

2. In a heated pan, cook shallots until translucent. Add zucchini. Cook on medium heat until all the water from the zucchini has evaporated. Remove from heat and set aside.

3. In a large mixing bowl, whisk together milk and eggs, making sure to break apart the yolks. An electronic mixer is not necessary. (If you’re lactose intolerant, back away now).

4. To the same bowl, add salt, pepper, and vanilla. Stir well. Add bread crumbs and grate cheese right over the bowl.

5. Add cooked zucchini and shallots to the mixing bowl. As a final step, add herbs. Pour mixture into cast iron skillet (or any other baking dish).

6. Cook at 350 for 20 minutes, until the middle comes out clean when inserted with a chopstick (it works really well). Cool for 5 minutes before serving.

On a different note, it’s a somber Friday here in NYC, as we remember the families and the lives that were lost today, 8 years ago. Our thoughts are with you all.