The Attack of the Zucchini

How many different ways can you cook a zucchini?  How many different ways can you cook a zucchini?  My fearless husband and I set out today to answer that question after we were robustly and offhandedly caught in "The Attack of the Zucchini!"
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(moonlight, mist over the garden on a humid summer night)

Zuke 1: Ha!  They'll never know what hit them!

Zuke 2: That's right!  They'll have no choice but to pick us now!  How much did you grow today?

Zuke 1: 4 inches.  How bout yourself?

Zuke 2: Like always, I beat you--I'm 5 inches longer today.

(cut to kitchen where Jake is doing...inappropriate gestures...with zucchini)

Alyssa: Jake, cut it out. Please stop that!

Jake: Just comparing, that's all!

Zuke 1 (voiceover): This was not exactly the kind of afterlife I had in mind.


Alyssa: What are we going to do with all of this zucchini?

Jake: (in song) We could chop it, fry it, dry it, freeze it, pickle it!  We could shred it, bake it, sautee it, but most of all EAT IT!!!!

Zuke 1 (voiceover): Yeah, they definitely didn't warn us about this in school!  Run!  Oh, wait.  That won't work.  Hhmm....What to do now? I know!  I'll send a secret telepathic message to all my friends to tell them to grow, grow, grow!  These schmucks will never know what hit them in a few days.  Muhahaa ha ha!!
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Well, Zuccini, we're giving you a run for your money.  First up yesterday--a lovely Vegetable Frittata.  I've never made a frittata before because I've been afraid the egg would stick the the cast-iron pan, but lo and behold with enough butter and oil, it just slid right out!  Here the general recipe (and what's great--you can swap out veggies as you have them on hand!)

• 2 Tbs. olive oil
• 1 Tbs. butter
• 3/4 large green pepper, chopped
• 1 large clove garlic, chopped
• 1 handful of swiss chard or spinach, chopped
• 1 small zucchini (5-7'' long), chopped in half-moons
• 1 Tbs. each of fresh basil, rosemary, and chives, chopped
• 1/2 Tbs. each of fresh oregano and thyme, chopped
• 5 large eggs, well beaten
• 4 roma tomatoes, sliced in half
• cheese for topping (we used cheddar and parmesan)
• salt, pepper, and onion powder to taste (we ran out of onion, so we pinch hit!)
• fresh chopped parsley (optional, for garnish)

Preheat oven to 350 degrees.  Heat oil in cast-iron or oven-safe fry pan.  Saute green pepper and garlic over medium heat for 3-4 minutes.  Add zucchini--saute another 4 minutes.  Add swiss chard and fresh herbs.  Saute just until the greens are wilted.  Turn heat up on veggies to medium-high heat for one minute. Add eggs, lifting edges to allow runny egg to run to the pan.  Keep doing this until the egg does not run any more.  Quickly top with sliced tomatoes and cheese.  Pop into the oven for 10-15 minutes, or whenever the egg is set and the cheese begins to brown.  Slice and serve hot or cold.

Final product?  Deliciousness...