More on Zucchini because there's always more zucchini

Zucchini, which is plural in Italian without a singular, is everywhere at markets now. And it's relatively cheap. So here are a few more ways to enjoy its watery benefits right now while the heat's on.                   

Roasted Zucchini Mint Frittata

This is relatively easy in several simple steps and relatively fast too: if you overlap the steps you can have it on the table in about 20 minutes. It's very filling, refreshing and pretty. Just add tomato cucumber salad or go Greek throwing into it black olives and scallions.

serves 4
2 med/sm zucchini, sliced into disks 1/4" or a bit more thick
3 tbsp olive oil
1 tsp fennel seeds
1/2 tsp dried oregano
Salt and freshly ground black pepper 
3 tbsp butter (depending on width of your frying pan)
1 sm purple onion, minced
5 extra lg eggs
1/4 c milk (skim is fine and so is water)
1/4 c mint leaves, finely chopped (not peppermint or spearmint)
2 tbsp chives, finely chopped
1/2 c grated cheese (I mixed Parmesan and cheddar, you can use mozzarella or smoked mozzarella or havarti with asiago)
1/4 tsp ground aleppo pepper or paprika to sprinkle on top

Heat the oven to 450º. 

In a large bowl, combine the sliced zucchini, fennel seed, oregano, salt and a generous amount of freshly ground black pepper. Toss to coat the squash. Spread the squash in a single layer on a baking tray (line it with parchment paper or tin foil for easy cleanup) and roast 15-20 minutes until zucchini is soft and browning. Remove from oven to cool.

While the zucchini roasts, you can chop the onion and herbs.
Melt the butter in a medium size frying pan that can go into the oven. Add the minced onion and sauté 3-5 minutes until it's soft. 

While the onion cooks, mix the eggs, milk and herbs in a medium/lg bowl. When the onion is soft pour this egg mixture into the pan and spread it to the edges. Cook for a minute or more until the bottom begins to congeal. Now quickly arrange the zucchini all over the pan.

Cook another 3-4 minutes until the eggs are starting to set. Remove from the heat. Sprinkle the cheese evenly over the top. Sprinkle on the pepper or paprika and put the pan in the hot oven. Cook 3-5 minutes until the cheese is melted and the eggs are not jiggly. A cake tester can help determine that. Remove immediately.

To serve: run a metal spatula around the edge of the pan to loosen the frittata and with a large flat spatula lift it out onto a serving plate. Garnish with mint leaves. OR, cut it in the pan into four equal pieces and lift them out with a spatula to the dinner plate.

Roasted Zucchini Agrodulce (sweet and sour)
This can be a side dish for grilled chicken or beef or a light luncheon with a green salad and good bread.
serves 4

2 tbsp capers
4 tbsp red wine vinegar
2 tbsp olive oil
2 tsp honey
1/2 tsp ground cinnamon
2 1/4 lbs small zucchini, cut into 1/2" disks
1 head garlic, broken into cloves and peeled
1 lb cherry tomatoes, halved
Salt and freshly ground black pepper
1 lemon, zest only
1 bunch flat leaf parsley, chopped
1 pinch red pepper flakes
1/2 c crumbly white cheese 

Heat oven to 425º.
In a large bowl, mix capers, vinegar, olive oil, honey and cinnamon. Add the small zucchini and coat them well. Tip the bowl contents onto a large baking tray (lined with parchment paper or tin foil makes easy cleanup) and scatter the garlic and halved tomatoes around. Season everything with salt and pepper. Roast 30-35 minutes until the squash are cooked through and browning at the edges. 

Remove from oven, put on a large serving platter and scatter the lemon zest over everything, then the parsley and chili flakes. Top with crumbled cheese.

Zucchini with Pasta and Mint

not my photo

This Sicilian treat is a flexible recipe and a fast one. You can vary the amounts and vary the pasta if you don't want linguini. Try bucatini or spaghetti or a mid length pasta.
serves 4

2 med/lg zucchini, sliced into 1/2" disks.
2 garlic cloves, peeled and sliced
3/4 c good quality olive oil
1 lb pasta (linguini, spaghetti, bucatini)
4 oz pecorino, parmesan or asiago cheese, grated  (hard and salty cheese)
Salt and freshly ground black pepper
1/4 c mint leaves, chopped (not spearmint or peppermint)

Bring a large pot of water to a boil for the pasta. When it's boiling, add lots of salt and the pasta and cook until the pasta is al dente. (See package for timing.)
While it boils, in a med/lg sauté pan, heat the olive oil on medium/low heat. Fry the garlic on low just until it's fragrant, then immediately with a slotted spoon remove it. Working in batches, fry the zucchini disks in the olive oil, on both sides until they are starting to look golden brown. With a slotted spoon remove to drain on paper towels. Sprinkle lightly with salt.
Once the pasta is al dente, using tongs lift it into the frying pan and toss it in the warm, leftover olive oil. Tip the pan contents into a large serving bowl. Add 2 tbsp hot pasta cooking water, half the cheese, a generous grind of black pepper and most of the chopped mint. Toss to blend. Arrange the zucchini all over the top and sprinkle on the remaining cheese, then the remaining mint. Serve immediately.