A Sort of Zucchini Frittata

Things are winding down in the Fort kitchen garden, after a pretty good growing season. The climbing beans (Signora della Campagna) are still up and running, and the autumn/winter salads are looking good. Best of all, this has been a happy year for tomatoes, about which more anon when I have collated my tasting notes. However, it is of zucchini that I want to sing just now.

P1000287In spite of perpetual optimism and considerable experimentation, I keep coming back to a distinctively mottled, heavily ridged, variety called Romanesco. These may not be the heaviest croppers in the world (who wants a zucchini glut anyway?) but in my experience, they have the most marked flavour – a lively, sweet freshness with a meaty, marrow-y bong – but also will keep a firm texture when cooked.

However, this recipe doesn’t make real use of that characteristic, although it does show off the flavour. It’s a dish that can be made as a light lunch on its own, or to sit companionably along side a bit of chicken, rabbit or fish. The secret is in the breadcrumbs, which gives it a lightness as well as substance missing from more conventional frittatas. It’s an idea I nicked from the immortal Honey from the Weed by Patience Gray

Per person

½ small onion
1 small-medium zucchini
1 garlic clove
1 egg
1 tbsp bread crumbs
salt & pepper
olive oil

Chop the onion as finely as you can manage. Splash a little olive oil into a frying pan, and gently cook the onion in it until transparent. Grate the zucchini on a fine grater (eg the size you’d use for grating Parmesan ). This is one of the few occasions I wouldn’t use a micro-planer. Grate the garlic. Transfer both into a bowl. Add the breadcrumbs and mix well. Add the fried onion and mix again. Season. Add the egg(s) and beat together. Splash a little more oil into the pan and heat until it goes all mazy. Give the frittata mix a final stir and pour into the hottish oil. Fry very gently until the base has set firmly. Turn out onto a plate. Flip over and repeat the process. Eat and feel virtuous.

3 thoughts on “A Sort of Zucchini Frittata

  1. If some of your courgettes grow into marrows try my mum’s recipe… marrow and lentil curry

    Soak the lentils for 1/2 hour and cook for 5 minutes (brown or green not red/yellow) about a small cupful; depending on size of your marrow (titter titter)

    Meanwhile chop the marrow into cubes.

    Heat the veg oil and put pinch of black mustard seeds & whole cumin seeds fry until they begin to pop,

    add one finely chopped onion and fry until soft.

    Add good amount of ginger and garlic finely chopped (about 3 cloves and an inch of ginger – use your imagination) half teaspoon turmeric and 1 tablespoon of masala (not garam but an all purpose we get it by the jar from my mum or you can look up a recipe or buy some).

    Toss the marrow and mix all together to coat. Add salt to taste. After five min add some chopped tomato and some paprika or chilli. Cook for good 10 minutes stirring occasionally then add the lentils and cooks further for 10 to fifteen minutes. Add lemon juice to taste. Garnish with coriander . Marrow oozes water so never put any, but if it looks dry then add a little.

    Best wishes
    Avi Shankar
    Professor of Consumer Research, Head of Marketing Group, School of Management, University of Bath, Bath BA2 7AY
    ++44 (0)1225 385265

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