One of the recipes we received with out share this week was for a zucchini frittata. Gerry thought it sounded good, and a lot like some of his previous egg creations, so he was all set to try it. But then we made another stop, at Brumbaugh's Farm, to pick up some plums. I spotted some recipe cards from the PA Department of Agriculture's "Simply Delicious" program. One was a recipe for "ALA Zucchini" and included both zucchini AND tomatoes, another vegetable we received this week. (We added a one more squash from Brumbaugh's, too.)
2 c. zucchini
1 1/4 c. tomatoes
1/2 c. onion
1/3 c. parmesan cheese
1 c. milk
3/4 c. biscuit mix (like Bisquick)
salt and pepper to taste
Preheat oven to 400 degrees. Lightly grease a ten inch pie pan. Sprinkle chopped/sliced zucchini, tomatoes, onions, and cheese into prepared pan. In a medium bowl, beat milk, biscuit mix, and eggs by hand for one minute. Pour over vegetables. Season with salt and pepper. Bake at 400 degrees for 30 minutes or when knife comes out clean when inserted. Let stand for five minutes before cutting. (Ger's did take a little longer than 30 mins.)
Gerry also added some sausage he had picked up on the way home at Bolton's Farm Market. This is how it looked before he added the biscuit mixture.
The verdict? He says he's very pleased with it. The one thing he didn't like about the frittata recipe was the lack of pastry (he usually uses either tortillas or a Pillsbury pie shell to line his pan), but he's enjoying the biscuit element of this dish. He says it's a really thinned down biscuit mixture, so it isn't too heavy or overwhelming.