Persian Zucchini Frittata (Kuku Kadoo ) is full of zucchini blended with delicious herbs and spices for a perfect a main dish #MeatlessMonday meal.
Day three of #HotSummerEats!!! I gotta tell y’all, I’m drooling with all these recipes the talented group of 18 food bloggers, rallied together by Camilla of Culinary Adventures with Camilla, have posted so far! Make sure you follow #HotSummerEats on Twitter, Instagram, Google +, and Facebook to see what other inspiring, summertime recipes are being shared through June 8th.
We hope to inspire you for your summer grilling and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Don’t forget to enter the giveaway to win courtesy of some amazingly generous donations from sponsoring companies. See details and enter here.
I get Bon Appetite and Vegetarian Times. I’m not quite sure why, but I do. Something I ordered or something I did came with a subscription? I forget. Shocker, I know. Since we don’t get a TON of magazines (four total maaaaaaaybe?) I have decided to keep up with it. It’s inspired me a few times, so it can’t be that bad to keep, right?
Now, I’m not one of those that reads magazines cover to cover. I’ve never been one of those people. I flip through, dog-ear the pages I want to return to, and then either tear out the pages I want, or just pin them from their website for later. But with Bon Appetite and Vegetarian Times I play a game with myself.
I grab a pad of paper and a pen. Then I look at the cover, closely. Then I start to flip through the magazine as usual. I dog ear the pages of articles or recipes I’d like to play with or am inspired by and take my time. I really look at the recipes and the ingredients. When I’m finished. I sit for a minute or a two and then jot down the things that I remember.
I try to remember what inspiration I received from the magazine. Be it a recipe, or a reader letter, or an article about a food travel; I make notes of that stuff, too. This may or may not include an advertisement for something. It doesn’t matter. As long as I had a thought or an idea from something in the magazine I write it down, IF I can remember it.
Then I take those ideas, shape them a little bit more, and then write them in my ideas section of my blog planner. Sometimes I pin to my *ssssh* private Ideas Pinterest board. Oh, don’t be like that. Y’all have one. Just admit it and move on. It’s a private board for things like SRC or Freaky Friday or another type of blog swap cooking event.
Sometimes, it’s just a series of pins where I’m trying to latch on to that EXACT idea that I want to make. Sort of like thoughts in my head. I’ll have one which leaps to another one and another and another until the thought is expressed. Sometimes not so logically… Sometimes I have to actually explain the recipient of said thought how I came to said thought.
With this, I was thinking “Gourmet Garden.” No, seriously. You know, Gourmet Garden? The herb tube people? I’m sure that’s not how they want to be remembered. The herb tube people. Can I take THAT thought back?
I was thinking I had just received a BUNCH of Gourmet Garden herbs which would be perfect for this aromatic and flavorful, vegetable and herb based frittata for our #MeatlessMonday. It’s chock full of zucchini, dill, parsley, cheese; all baked in a springform pan. It’s like a crustless quiche, almost.
I shredded the zucchini. It looks like green worms. Delicious worms, but worms. I know. I’m gross. But come on. You’ve got to admit it. Worms.
I shredded it with my food processor to make this go quickly. Then I added some onion, herbs, spices, and feta then poured the egg mixture over it all and popped it into the oven. And sat waiting. Then waited some more. I was getting impatient because this smelled amazing and I just wanted to devour it ON THE SPOT! But that would have ended up with burned fingers, tongue, and mouth. Which is never very good. So, I waited.
And this is what came out! This delicious vegetable frittata type dish that was puffy, and light, and smelled FABUTASTIC!! And just looked at those browned bits and the feta cheese just enticing you to DIG IN! I admit, I grabbed a piece of cheese and ate it on the spot. And it was SOOOOOOOOO worth it.
Do yourself a favor though. You need to wrap your springform with foil. I wrapped the bottom of mine before assembling it in the spring part and also wrapped the bottom once assembled. This will be a life saver when you’re cleaning up. No matter how much spray you use, it’s just not going to clean up as easily as if you trust me on the foil thing.
And there it is. Sitting all pretty on my plate! With the flecks of dill and thyme and green from the zucchini. And see what I mean about the puffy? It puffed up like a souffle almost. It was so light, airy, and just delicious with all those flavors baked together into one main dish, #meatfree meal.
This #HotSummerEats is full of farm fresh goodness and easy to use herbs from Gourmet Gardens. A huge thank you to them for supplying us all with an amazing package of tasty goodness to use for this event. So, make sure to follow them on Twitter, Facebook, Instragram, and Pinterest for more recipes, ideas, and maybe a coupon of two here and there for your very own #HotSummerEats creations.
Persian Zucchini Frittata (Kuku Kadoo ) is full of zucchini blended with delicious herbs and spices for a perfect #HotSummerEats #MeatlessMonday meal.
- 2 cups eggs (8 large)
- 2 tablespoons flour
- 1 1/2 teaspoon baking powder
- 1 tablespoons dill
- 2 teaspoons minced garlic
- 2 cups thinly sliced onions
- 2 cups shredded zucchini
- 1 cup fat free feta, crumbled
- 1/2 cup chopped parsley
- Preheat oven to 375.
- Line the bottom of a springform pan with aluminum foilt coated with cooking spray. Wrap the bottom of the pan with aluminum foil and set aside.
- Combine the eggs with the flour, baking powder, dill, and garlic. Stir with a whisk until combined.
- In a large bowl, combine the onions with the zucchini, feta, and parsley. Stir well to combine.
- Sprinkle the zucchini mixture in the bottom of the pan. Sprinkle with salt and pepper to taste, and then slowly pour the egg mixture over the zucchini mixture.
- Bake in the oven 375 for 40 to 50 minutes or until the center is cooked through. Remove from the oven and cool 5 minutes before removing from the spingform pan. Carefully slice into six slices and serve.
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