Friday, March 21, 2008

Operation: Zucchini

I recently acquired some reduced-price organic zucchini at my local food co-op. I love zucchini so much, and I couldn't just pass them by, knowing they were in desperate need of a loving kitchen to make use of their potential. So I bought them and brought them home.... and Operation: Zucchini began.


The first zucchini dish I made was the Tomato-Zucchini "Frittata" from Vegan Planet. You may have noticed that there are no tomatoes in this picture. That's right; I just had to make do with what I had... which included zucchini, onions, and baby bella mushrooms. You know, I have made vegan frittatas before, but it still amazes me, every time, how nearly the silken tofu mixture can mock the firmness and texture of the traditional egg-based frittata. Anyhow, this was good. Very good. The only thing that could have made it better, I think, would have been to mix the veggies in with the tofu, instead of the layering technique that I used. Oh, yes... and frittatas are one of my favorite things to have left over. In fact, they are one of the few foods that I almost prefer the next day.

My mission was well underway at this point, but I thought for the rest of the zucchini that I would like to take a slightly sweeter approach. So next up were Dreena's Zucchini Spelt Muffins from ED&BV.


I loved these muffins. They were so soft and moist, and just sweet enough to be a delicious treat while still being wholesome and nutritious. I enjoyed these muffins for breakfast for an entire week, alongside a glass of almond milk. I threw a handful of raisins into the batter for a little something extra; some chocolate chips would be fun as well.

With that, Operation: Zucchini was just about over--the few stragglers I consumed in various ways, sautéed with garlic and red pepper flakes or raw as hummus dippers. I knew that with my busy work schedule, using up all the zucchini before they were past their prime would be a challenge. But it was a challenge I am glad to have risen to and succeeded.

Cheers!!

12 comments:

Leigh said...

Wow, your frittata looks delish!

Vegan_Noodle said...

Mmmm, I've never made a vegan frittata before! Must try that. Glad operation zucchini succeeded! :-) Happy weekend!

Courtney said...

Yum--I love zucchini! It is so good! How great that you got it at a reduced price...it looks like you made some delicious things with it too. That frittata looks (and sounds) really great. I actually just got Vegan Planet from the library, so I will look up that recipe!

Thanks
Courtney

Liz² said...

ooh, nice ideas! they're always selling zucchini for very cheap around here and I love the thought of using them in a fritatta!

Monika K said...

Having extra veggies around to be used up is always a challenge that I welcome!

bazu said...

Wow I love zucchini. Great recipe ideas.

Jackie said...

Great ideas for the zucchini. I tend to use them mainly included with my roasted veggies as they are very tasty addition.

aTxVegn said...

I love zuchhini! I can't wait to bake those muffins.

Wheeler's Frozen Dessert said...

congratulations on the success of your mission! I'm a huge zucchini fan, too, but I've never tried it in a frittata before. Thanks for the great ideas!

kindkitchen said...

I love those Zucchini Spelt Muffins! Thanks for reminding me to make them again soon. That frittata doesn't look half bad either. Hope you are well :)

vko said...

I am not a big fan of zucchini but that frittata looks like a really yummy place for it!

Carrie™ said...

Hey Laura!! I've been finding it very difficult to keep up with regular blogging lately. I pop into see what others are up to, but don't comment a whole lot. I want to get back into a regular routine as well.
Zucchini gets eaten a lot in our house. I usually try to add it near the end of cooking because I don't like it too mushy. I want to give those muffins a try for sure!!