Persian Zucchini Frittata

With lot of zucchini, onions, garlic, parsley and sumac here on the farm, once we found this recipe from Saveur Magazine we knew we had to try it. This recipe is great for using up what’s in season right now and very easy to make!

Ingredients:

  • 3 tbsp. canola oil
  • 1⁄4 tsp. minced fresh ginger
  • 3 large onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp. ground turmeric
  • 5 medium zucchini, halved lengthwise and cut crosswise into 1⁄4”-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. flour
  • 1⁄2 tsp. baking soda
  • 7 eggs, beaten
  • 2 tbsp. chopped parsley
  • Sumac, for garnish

Directions

  • Heat oven to 400°C. Heat 2 tbsp. oil in a 12” skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6–8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12–15 minutes. Stir in 3 tbsp. flour and baking soda; let cool.
  • Stir eggs into zucchini mixture. Grease a 9” x 13” casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac.

Roasted Cabbage Wedges

This recipe is super simple and gives you a chance to use up the beautiful purple cabbage which is also a superfood! Like spice? Increase the amount of hot sauce you add to the spicy mayo. Enjoy!

Ingredients:

  • 1-2 heads cabbage {purple or green}, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
  • 3 1/2 Tbsp olive oil
  • 3 cloves garlic
  • Salt and freshly ground black pepper
  • Chopped fresh herbs, for garnish 
  • 1/4 mayonnaise 
  • 2 Tbsp hot sauce

Directions:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl, stir well to infuse garlic flavour.
  • Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer. 
  • Mix together mayonnaise and hot sauce in a small bowl. Drizzle the spicy mayo over the cabbage wedges, followed with a sprinkle of the herb mix.

  • Zucchini Noodles with Roasted Cajun Cauliflower

    Now that it’s zucchini season we can put aside our regular pasta noodles and sub in zucchini noodles! This zucchini noodle recipe is delicious, low carb, and gluten-free. You can also easily make it vegan by taking out the parmesan. I made extra cajun cauliflower and threw what was left of it in my salad the next day, delicious!

    Ingredients:

    Cajun Cauliflower

    • 1 small head of cauliflower cut into florets 3 heaping cups
    • 2 tsp oil
    • 2 tsp paprika 
    • 1/4 tsp cayenne
    • 1/2 tsp freshly ground black pepper
    • 1/2 tsp red pepper flakes
    • 1 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/2 tsp salt 

    Zucchini Noodles

    • 3 tablespoons unsalted butter
    • 1 pound {2-3} zucchini
    • 2 cloves garlic, minced
    • 1/2 cup grated Parmesan cheese
    • Kosher salt and freshly ground black pepper, to taste
    • sage leaves for garnish

    Directions:

  • Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
  • In a small bowl, mix the rest of the ingredients under the cajun cauliflower title. Sprinkle all over the cauliflower florets and toss to coat.
  • Place of baking sheet and bake for 25 to 30 mins.
  • While waiting for cauliflower to bake, spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler and then slice the strips of zucchini into thin ‘noodles’
  • Melt the butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes. Add parmesan in after about 2 minutes and stir. Season with salt and pepper, to taste. 
  • Remove noodles from the pan and throw in sage leaves with a bit of oil for about a minute so they crisp up.
  • Place noodles in a bowl, top with roasted cajun cauliflower, parmesan, and fried sage. 
  • Serve immediately and enjoy!