Three weeks ago I made a long car drive from Wyoming to Utah to see the birth of my first grandchild (who is cuter than any other grandchild, for the record!). While here in Utah I have been staying with my mom. She happens to be afflicted with GIANT zucchini, a common Utah ailment. I decided to help her out and enlisted my teenage boy to grate the said giant. After making numerous zucchini bread loaves I needed a new recipe involving grated zucchini. I took advantage of my time in Orem and visiting the always awesome Orem Public Library and browsed the cookbook section where I found the answer to my dilemma: The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash, by Nancy C. Ralston.
While flipping through the pages I found this delightful Ode to Zucchini:
The zucchini inspires more than just recipes.
All hail the great and noble Zucchini!
A treat like music by Paganini.
Beats other veggies by a mile,
It is so good…and versatile.
Boiled or baked, or maybe steamed,
Coated and fried, or even creamed.
A drop of lemon or drop of lime
Will tease your taste buds every time.
Adjusts to spices in great variety,
Served well in low or high society.
Without it, no great meal is complete.
Try them any which way, and Bon Appetit!
With that inspirational poem I set out to try Corn and Squash Frittata. It was surprisingly simple to put together since the grating of the zucchini was already accomplished. I used my mom’s great cast iron skillet, which seems to have a cooking magic of its own, since everything cooked in it turns out delicious. I didn’t have any fresh corn on hand and so I used one can of corn. The result was extremely tasty and even passed the test of my ten year old.
Corn and Squash Frittata
2 tablespoons unbleached flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1 medium-sized summer squash, grated
Kernels cut from 3 ears fresh corn
2 tablespoon butter
Chopped fresh parsley, to garnish
- Preheat the oven to 350F
- In a medium-sized mixing bowl, combine the eggs, flour, salt, baking powder, and pepper. Mix well, then fold in the squash and corn.
- Spray a large ovenproof skillet with nonstick cooking spray. In the skillet, melt the butter over medium heat. Swirl the butter around; when the foam subsides, add the egg mixture and cover. Cook the frittata slowly until the bottom is set, about 10 minutes.
- Transfer the skillet to the oven and bake for 10 to 20 minutes, checking every 5 minutes or so, until the top of the frittata is no longer runny.
- Garnish with the parsley and serve hot, warm, or at room temperature.