I’m experimenting again with recipes that help me love veggies. Tonight’s recipe:
2 grated zucchinis (no need to peel)
5 chopped Roma tomatoes
1 chopped onion
2 cloves garlic
2 tbsp. olive oil
1 tsp basil, 1 tsp chili
sprinkle of salt
parmesan cheese (vegetarian)
raisins and lemon juice (vegan)
Preheat oven to 375 degrees
1. Place zucchini and tomato in a colander over a bowl. Allow to drain for up to one hour.
2. Mix all ingredients thoroughly in a glass casserole pan (other cooking pans are probably fine.)
3. Bake for 15-20 minutes.
There’s a lot of stuff you can add to this - around my house there’s almonds, balsamic vinegar and tomatilloes. I also have a ton more zucchini so tomorrow it’s going to be zucchini served in a tomatillo soup base.
Tomato and spinach cup pies on Flickr.
This experiment was the direct result of watching way too much Pushing Daisies.
Spinach and tomato quiche on Flickr.
Honestly, the pie crust is a huge pain in the butt. You can buy - but really, why add more flour when you can just skip the crust and have a frittata?