One thing you’re sure to see at any summer farmer’s market is fresh zucchini.
Considered a summer squash, zucchini is a healthy veggie choice containing few calories and lots of vitamins. It’s adaptable to a variety of different flavors, from sweet to spicy to salty, and can be enjoyed both raw and cooked. Try it baked, sautéed, or even as a sweet treat.
Goat Cheese and Zucchini Frittata
1
servingWhip up this frittata for a quick breakfast, or add a side salad for a delicious dinner or lunch.
Ingredients
- ½
medium zucchini, thinly sliced
- 2
eggs
salt and pepper to taste
- 1 tablespoon
extra virgin olive oil
few thin slices of goat cheese
- 1 ounce
fresh goat cheese
- 1 roasted
red pepper from a jar, chopped
small handful fresh herbs such as parsley and chives, roughly chopped
Directions
Beat eggs and season well.
Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften.
Add eggs and cook 1 to 2 minutes until almost set.
Dot with goat cheese and roasted red pepper, then sprinkle with herbs.
Place under broiler until golden, 2 to 3 minutes.
Nutrition Facts (per serving):
- Calories—390 | Total Fat—30g | Saturated Fat—9g | Cholesterol—435mg | Sodium—690mg | Carbohydrate—11g | Protein—20g
Notes about Zucchini
What to Look For:
When perusing your favorite farmer’s market over the summer, steer clear of zucchini that is too large. Try to choose the ones that are less than 6-8 inches long. Any bigger and they become bitter, watery, and thick-skinned. Make sure the skin is bright green and free of cuts, and pick the ones with at least 1 inch of stem still attached.
How to Store It:
Not ready to cook your zucchini right away? No problem! Just make sure to refrigerate it in a plastic bag for up to five days (preferably in the crisper drawer). Wait to wash it until you’re ready to cook.
