Zucchini Frittata

1½ lb (750 g) small zucchini (courgettes), trimmed and cut crosswise into very thin slices
Salt
10 eggs
¼ cup (1 oz/30 g) grated parmesan cheese
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
Tomato sauce

Evenly spread one-third of the zucchini slices in a colander set over a bowl. Sprinkle with salt. Spread half of the remaining slices over the first layer of zucchini, salt them, then spread and salt the remainder. Set aside to drain for 30 minutes. Then, pick up the zucchini in small handfuls and squeeze out the juices. Set aside.

Preheat the oven to 350°F (180°C).

In a bowl, using a fork beat the eggs until lightly frothy. Add the zucchini and half of the Parmesan and stir gently to combine; season to taste with pepper.

In a 10-inch (25-cm) ovenproof, nonstick frying pan over medium heat, melt the butter with the olive oil. Add the egg mixture, spread it evenly. Sprinkle with the remaining Parmesan. Place in the oven and bake until set but slightly moist, about 20 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out or invert onto a warmed platter. Cut into wedges and top with the tomato sauce. Best served at once.

Serves 4-6

From:

Chocolate Zucchini Cake

2 1/2 cups regular all-purpose flour, unsifted

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecans

Glaze (directions follow)

Preheat the oven to 350°F.

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Makes 10-12 servings.

From:  simplyrecipes.com

Vermont Summer Muffins

3 cups white flour
4 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoon salt
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1 cup grated sharp cheddar cheese
1 cups grated zucchini or Jerusalem artichoke
3 tablespoons chopped fresh parsley
2-3 tablespoons chopped scallions
1 tablespoon chopped fresh dill (2 teaspoons dried)
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2 eggs
1 cup kefir
¼ cup melted butter

Preheat the oven to 350°.

Sift the dry ingredients into a large bowl. Add the cheese, zucchini, parsley, scallions, and dill and toss lightly to mix.

In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend.

Spoon the batter into buttered muffin tins, filling them about ¾ full. Bake for about 30 to 35 minutes or until golden.

Yield about 18 muffins

Adapted from: