Tag Archives: spiralizer

Another Meatless Monday Creation (yeah, really) – Zucchini Pasta Frittata

We are still enjoying Meatless Mondays in Mama D’s Kitchen. I’ve shared many meatless recipes here and not to flog the proverbial dead horse, but one more is about to be shared. You can consider this your spoiler alert. My feelings will only be hurt a little if you choose to bypass this offering, but before you turn away, give this little treasure a “lookie see”, you may be impressed.069

Eggs were speaking to me one recent Monday and they were telling me that they wanted to be a frittata when they grew up. That seemed like a reasonable request, so I embarked on a search to find worthy companionship for them. The refrigerator yielded several zucchini and a jalapeno, the pantry offered a jar of roasted red peppers, and onions and garlic left their place of honor on the counter to join in the merriment. I even found a lonely sliver of mozzarella cheese that begged to tag along.

I wanted to do something different with the zucchini, after all it is pretty standard fare in the frittatas that come out of the kitchen. I remembered seeing several recipes for Pasta Frittatas that made use of left over spaghetti. I had no left over pasta and it being Monday and all, I was trying to get things on a less “carb heavy” track after the weekend. We all know that “Zucchini Pasta” is a current darling of lighter cooking, so it was a natural leap to get out the spiralizer and crank out a pile of green (and white) goodness to replace the starchy alternative.049As with any good fritatta, it is at its best when layers of flavor come together. Mama D’s Trinity (Garlic-Onions-Olive Oil) was joined by the chopped jalapeno. They cooked to golden loveliness before I added the zucchini.057The zucchini took mere minutes to cook to “al dente” creating a bed of veggie delight ready for their egg bath. The eggs were gently cooked to the point of almost being set. everyone has their own technique for cooking a frittata. I’m of the shake, lift, and be patient school. All of this paid off, and the eggs cooked to almost set perfection. As a crowning touch, I added some shredded mozzarella and roasted red pepper strips before dispatching it to the broiler.

A quick note here: I do not have an “oven friendly” medium skillet. I know, shame on me. I did however, have a skillet with a non-ovenproof handle and some foil.  Wrapping the foil tightly around the handle made the pan more or less oven safe. See, it was worth reading this just for that handy little tip.  070The magic happened and the frittata came out golden and bubbly. This was the perfect  size for two (we’re talking Mama D size servings here), but it could easily serve three or maybe four if you added some crusty bread, a nice salad and a killer dessert. 073

Zucchini Pasta Fritatta
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Servings
3
Servings
3
Zucchini Pasta Fritatta
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium oven friendly skillet. If you don't have one, wrap the handle of a non-oven friendly one tightly with foil.
  2. Add the onion and jalapeno and cook for 3 minutes or so until things get soft and fragrant.
  3. Add the garlic and cook for a few minutes until everything is golden and smells heavenly.
  4. Add the zucchini and toss to combine with the oil and veggies already in the pan. Cook for 3 to 4 minutes until the zucchini begins to wilt and takes on some color.
  5. Beat the eggs in a medium bowl with the half & half. Add a little salt and pepper or any other seasoning of your choice.
  6. Pour the egg mixture over the vegetables in the pan and shake the pan to distribute the eggs and begin the "not sticking" process.
  7. As the eggs cook around the edge, lift gently with a spatula to allow the uncooked egg to get to the bottom. Continue to cook, shake, and lift until the eggs are almost set.
  8. Top with the red pepper strips and the grated cheese. Place the pan under the broiler and allow to cook until the top is set and the cheese is melted and golden.
  9. Remove from the oven and allow to sit for 5 minutes before cutting and serving.
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With warmer weather more or less coming to stay (except for the almost frost last night), light suppers will be occurring more often. Eggs are such a versatile base and the choice of vegetables, herbs, and seasonings are as wild as your imagination. Give a frittata a try. It’s easy, quick and almost foolproof.

Mama D’s New Toy and Zucchini Pasta

When is zucchini not zucchini?Zucchini1

I don’t know, when is zucchini not zucchini?…. Why when it is turned into pasta.

ZucchiniNoodles2Vegetable pasta has become all the rage. It answers a need on many levels. Looking for gluten-free pasta that doesn’t stick to the roof of your mouth? Veggie pasta. Watching your carbs vegetti3especially those “evil” ones found in real pasta? Yup, veggie pasta fills the bill again. Want to do something different with vegetables? You guessed it, veggie pasta. Looking for a new kitchen toy? One that can help you create this new culinary sensation? There’s a tool for that. The Veggetti. Actually there are several tools that can create this new darling of the food world. There are “spiralizers” that can turn virtually anything into pasta simply by impaling your food of choice on the machine and turning the crank.They range in price from $20.00 to upwards of $50.00. The Veggetti comes in at $15.00 ( but I got mine for $10 at Ross). That is quite a price difference. To be honest, there are some foods that this little gem has a hard time with. My first attempt at sweet potato pasta was less than successful, but as I continue to play with it, I’m learning that size and shape do matter. Still for the price and the size (which actually fits in a drawer since shelf space in my kitchen is at a premium), it’s darned brilliant.DIGITAL CAMERA

DIGITAL CAMERAI decided to put it to use in recreating a pasta dish that is near and dear to my heart. Linguine with Salami and Zucchini. Laden with cream and salami along with a generous amount of pasta, it is a tight fit (think skinny jeans) for my healthier cooking style. While I didn’t give up everything; there’s still some salami, a little pasta and I just had to include some cream, it is a lighter version of the dish.DIGITAL CAMERA

Two good size zucchini yielded a generous 4 cups of pasta. I added about 3 ounces each of pasta and salami. I used a mixture of heavy cream and fat-free half & half. There was plenty of garlic and a bit of olive oil. This recipe feeds two or three quite nicely.DIGITAL CAMERAThe salami, zucchini and garlic sizzled together in a large fry pan that was lightly coated with olive oil.DIGITAL CAMERAThe pasta was cooked just shy of al dente.

DIGITAL CAMERAThe cream/half & half mixture was added along with the pasta.

DIGITAL CAMERAEverything bubbled together for a few minutes until it was perfect. A generous dose of fresh ground pepper and a hint of grated Parmesan and it was ready to eat.DIGITAL CAMERA

Zucchini Pasta with Salami and Pasta
Print Recipe
Servings
3
Servings
3
Zucchini Pasta with Salami and Pasta
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just a minute shy of al dente. Drain and set aside. While the pasta is cooking prepare the other ingredients.
  2. Using a Veggetti or spiralizer, turn the zucchini into thin ribbons.
  3. Stack the salami slices and cut into very thin strips.
  4. Heat a large fry pan. Add the olive oil and swirl to coat the bottom of the pan. Combine the zucchini, salami and garlic in the pan and cook stirring occasionally 5 - 7 minutes. The zucchini should be tender, the salami should be a little frizzled, and the garlic should smell wonderful.
  5. Add the cream and half & half to the pan and continue to cook another 5 minutes or so. The sauce should thicken slightly.
  6. Add the cooked pasta and cook until the pasta is heated through and the mixture is bubbly and fragrant.
  7. Add the freshly ground pepper to taste and spoon into individual pasta bowls. Sprinkle with Parmesan cheese if desired, and serve.
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I’m sure I’ll be creating more “pastas” with my Veggetti. The lighter dishes that result are fun to make and eat. They are also healthier and definitely not light on the love.