Zucchini, Goat Cheese and Potato Frittata

This here is a very fine frittata recipe that is sure to be in our breakfast, lunch and dinner menu rotation all summer long!

There are many reasons to love frittatas, and at the top of that list for me is:

They are easy and delicious.

They are customizable--a perfect clean-out-the-fridge meal.

They feed a crowd, and on a budget to boot!

This Zucchini, Goat Cheese and Potato Frittata is simple yet elegant. It's the kind of meal you can throw together in no time, plus any leftovers will make a spectacular breakfast the next day! The key to making a frittata exciting is adding layers and layers of flavor, and believe me when I say there is no shortage of that here!

We'll start by sauteing diced onions in a bit of butter and olive oil to start. I cut the zucchini and red potatoes into thin rounds and saute them with the onions to soften the veggies and develop a beautiful golden brown color (which translates to flavor!) The egg mixture is also getting an extra boost of tastiness thanks to freshly grated parmesan cheese and lots of freshly chopped parsley. Let's not forget the goat cheese--creamy, tangy goat cheese AKA my food love language. It's such a simple addition but trust me when I say it brings the whole dish together!

As for cooking vessels, my preferred choice for frittatas is a well-seasoned 12-inch cast iron skillet. I love the slight brown crust the cast iron creates, and it is naturally non-stick. If you don't have a cast iron, any oven proof skillet will work -- just be sure to use a good amount of butter and olive oil to prevent sticking. Also, letting the frittata sit for about 5 minutes after baking will help prevent any additional stickage!

Zucchini Bread

I know what they're saying. Summer is almost over. Back to school is in full swing. I ate pumpkin spice Cheerios with pumpkin spice coffee for breakfast. I had a pumpkin beer yesterday.

But this recipe cannot wait until next summer. There's still plenty of zucchini at the farmers market and grocery store. Even if it isn't the prettiest zucchini, it will still make an AMAZING loaf of Zucchini Bread.

This bread is so simple to make, but it is certain to impress. Loaded with zucchini, cinnamon and sweet vanilla extract, it's everything you could want whether it's for breakfast, a snack, or dessert. In my mind, zucchini bread is banana bread's far superior cousin. The zucchini is not nearly as heavy as banana, both in texture and in flavor, and thanks to the extra water in the summer squash this bread stays fresh and moist for days and days!

I can promise you that wherever you take this bread, everyone will be begging for the recipe! Might I recommend it for your Labor Day barbecues or to bring as a thank you for your next overnight host?

After making this bread many, many times, I have a few tips for you to make this as delicious as possible!

- This bread requires quite a bit of zucchini, so I find a food processor with the grater blade is the fastest and most efficient way to grate it.
- I have used the small grate and the large grate, and although the flavor is just wonderful either way, I prefer the texture of the finer grate.
- I like to make this in one big 10 inch/1.5 pound loaf pan. This requires a little extra cook time depending on your oven. Another alternative would be to cook this up in 2 smaller (8.5 inch) loaf pans instead. Be sure to check the done-ness about 10 minutes sooner to ensure the edges don't get overcooked.
- To remove as much excess moisture as possible, sprinkle the grated zucchini with a pinch of salt and allow it to sit for 5 minutes. Using 2 paper towels, press out as much water as possible and drain.

Beef, Zucchini and Spinach Enchiladas

Is there really a more beautiful sight?

I am so obsessed with this recipe and I hope you will be, too! These are Beef, Zucchini and Spinach Enchiladas, and they are equal parts creamy, cheesy, spicy and dreamy.

Every now and then (read: fairly often) I get these random dinner cravings that will haunt me for days and days until finally I am speeding down to the grocery store to whip it up for dinner. This week, that craving was enchiladas! Who would have thought in the second week of May, when the sun is supposed to shining and spring fever is supposed to be upon us, I'd be craving this ultimate comfort food?!

Well, here in Boston the weather has been every bit as confusing. Warm and sunny in the morning, gray and cool in the evenings. To deal with this, I decided to load up my rich and wonderful enchiladas with one of spring's best vegetable bounties - zucchini!

When I make enchiladas at home, there are a few basic components I hardly ever change. First, I like to use whole wheat flour tortillas. There are two reasons for this - first, they have just enough extra girth compared to their white counterparts and are far larger and more pliable than corn tortillas, making them the perfect vessel for chunky, rich, saucy fillings. Second is, when using the taco size, I find that 6 enchiladas perfectly fill up my 9x13 pan. The other thing I always do is make a homemade enchilada sauce, usually a red sauce, that is so so easy it would be foolish to use those canned sauces from the store! Not only does this guarantee that the spice level is up to snuff for my family, but it also means I know exactly what my enchiladas are swimmin' in, and that is such a win-win these days!

As for the creamy and cheesy factor, this particular batch of enchiladas is not lacking in any way. If I may, a bit of cream cheese (*heart eyes emoji*) and sour cream get stirred into our beefy filling (which also happens to be PACKED with vegetables but trust me you could hardly tell). Then to top it all off - grated. pepper. jack. cheese. So much yes! No cheese melts as beautifully as a jack cheese, and the extra kick from the peppers in the cheese balances everything just right.

This makes 3 servings of 2 enchiladas each, that is if you're willing to share. If you snuck a third roll, your secret is safe with me - I know, they are impossible to resist.

Farmer's Market Spaghetti with Garlic Scape Pesto

Have you jumped on the farmer's market bandwagon?

Other than being a spectacular Instagram stop, these markets are the best way to get fresh, affordable, local and in-season fruits and veggies during the year. My favorite way to tackle the farmer's markets in Boston is to go take a slow stroll through each stand; rather than going with a list, I go in and simply choose whatever produce looks the best to me that day.

This recipe for Farmer's Market Spaghetti with Garlic Scape Pesto is the perfect base for any vegetables you fancy! It's fresh and light, yet fulfilling and packed with great flavor. 

My market had giant beautiful zucchinis this week, so I knew I had to come away with a few of those. I also was in love with the bunches of onions, fresh fennel, and big bundles of basil. With basil in hand, pesto was certainly in my near future. To put a fun, fresh spin on an old classic, I grabbed a few garlic scapes--that is, the bud of the flower on a garlic plant. This isn't a particularly common grocery store ingredient, but in late June and early July, farmer's markets are brimming with them! They have a softer garlic flavor and can be used in any way you might use a scallion or fresh herb...so, of course...PESTO!

Along with the pesto, I chop and dice the zucchinis, onions and fennel then saute them in a bit of butter and olive oil. Since the sauce is packed with flavor, I lightly season the veggies with some salt, pepper, and red pepper flakes for a nice kick. A little lemon juice and a generous amount of grated parmesan cheese are the cherry on top of these twirly tasty noodles--don't be shy!

Turkey Zucchini Meatballs with Pesto Pasta

I need to talk to you guys about these meatballs, on account of they are out of this world!

I don't have a very long history of meatballs here on Gas Stove Girl (but these Greek meatballs and mozzarella stuffed ones are glorious), but these Turkey Zucchini Meatballs will be a regular in our dinner rotation. They are light yet perfectly filling and chock full of good flavor.

Unlike most turkey meatballs you've had before, these meatballs are JUICY, not dried out and dull. The secret, as you may have guessed, is shredded zucchini. The zucchini is the perfect complement to lean ground turkey, whole wheat breadcrumbs, crushed garlic, grated parmesan cheese and fresh chopped parsley. I cook these in my cast iron skillet, as this gives the meatballs the perfect golden brown crust. They are finished in the oven until juicy meatball perfection is achieved. Doesn't this golden brown sear make your mouth water?!

LOOK AT IT!

These are a perfect summer appetizer - I'd serve them with a cool greek yogurt dipping sauce - but last night, Cory and I enjoyed these with whole wheat pasta tossed with fresh made pesto. We both devoured our dinner, and I suspect I'll get a request to make this dish again sometime soon!

Lunchbox Upgrade: Mediterranean Barley Salad

For those of us working the 9 to 5 grind, lunchtime can be a very trying time. I'm not being dramatic, I swear. See, around 12 o'clock a very real internal struggle happens. The struggle is between eating that very sad looking sandwich or boring salad sitting in your lunchbox or being weak and spending a lot of unnecessary money at one of the various lunch spots in the area.

For a while I thought leftover dinners would do the trick--they'd be warm and satisfying and something different every day. Sometimes, though, leftovers just fall flat. And that healthy salad we threw together the night before? Sometimes it just does not keep us satisfied until dinnertime (am I right?!)

This Mediterranean Barley Salad is the perfect lunchbox upgrade for anyone who needs something new and exciting to look forward to. Barley is chewy and nutty, a fulfilling whole grain that goes beautifully with roasted red peppers, sauteed zucchini, and tangy feta cheese. I dress this salad with a lovely, simple balsamic vinaigrette.

Mediterranean flavors are some of my favorite to work with. Beyond the amazing flavor in this salad, the best part about it is that it is equally delicious slightly warmed or chilled. It makes a satisfying lunch or a very interesting side dish for dinner with grilled chicken.

Mix up your lunchtime routine and give this salad a try! This recipe will make about 4 servings. Cook it up Sunday night then portion it into 4 separate containers and store in the fridge for an easy lunch solution the whole week!

Vegetable Skillet Lasagna

This idea of one-pan dinners is a life saver. I love you, one-pot meals. You make my heart go pitter patter.

I feel like all I keep saying to you is how hectic my life has been. And I know it's really lame to complain about things like that so let me just say this -- I have been wildly appreciative of quick weeknight meals that result in very few dirty dishes but still taste delicious.

Enter: Skillet Lasagna. There are tons of variations of skillet lasagna out there. Some use lasagna noodles, some use regular pasta, others have ground meat in them, some are loaded with veggies and other good stuff.

This recipe for Skillet Vegetable Lasagna is so simple but the flavors are bold and delicious. Fresh carrots, zucchini, and spinach make for a robust pasta, even without meat. Try this for Meatless Monday--it won't disappoint!

Also, if you don't have an oven-proof skillet, just use a big skillet with a tight-fitting lid. You can melt the cheese over the top by covering the pan on the stove top after assembling all the layers.

Though this is a good time to plug my love for my Cast Iron Skillet. I've used it many times before (like biscuits and steak roll-ups). It is such a great kitchen staple that will last you for years!

Red Pepper Tomato Meat Sauce over Zucchini Ribbons (Paleo Friendly)

I have this weakness for pasta. It has this hold over me, one may say I'm crazy for it.

I can't say exactly why I have this undying love for pasta. Perhaps it's the way I feel so (un)flatteringly full after a large plate of it. Or maybe because the carbohydrates comfort me like no man could.

Because I put such an emphasis on pasta dishes in my food life, I'm always so impressed by people who are on low- or no-carb diets and aren't in some kind of carbohydrate deprived depression. For example, I know many people who have tried or are still on the Paleo diet--which is a diet high in fats, vegetables, and protein. Read more about it here.

This delicious recipe can easily be catered to my friends and family out there who are on such a diet but need some kind of "pasta" fix--and believe it or not, it doesn't involve cheating on your diet and actually eating pasta!

I prepared a Red Pepper Tomato Meat Sauce and served it over blanched Zucchini Ribbons. A heaping pile of crisp zucchini topped with a sweet and smokey homemade sauce. I packed my sauce with fresh herbs and bright lemon juice for a flavorful, rustic feel. Making a quick homemade sauce can be especially important if you are on a diet because you know exactly what's going into the pot, and therefore you can control the flavor and salt content while eliminating any preservatives.

Disclaimer -- I am not a dietary or nutrition expert. This is most likely not a TRUE Paleo recipe, but I am sure that it can be catered to that diet. And even if your not on a diet but just watching your carb intake, this quick and tasty meal can cut out days worth of calories! This meal was the perfect weeknight dish that really got me over the mid-week hump.

To make the zucchini ribbons, use a traditional vegetable peeler to "peel" the zucchini down to the seeds. I did not use the core of the zucchinis as they carry a lot more moisture. Place in a colander in the sink to drain slightly.

Meanwhile, gather up your sauce ingredients.

In a large, heavy bottomed skillet, lean ground turkey is browned and crumbled then removed from the pan using a slotted spoon. Next, a vidalia onion is sauteed in a bit of butter and olive oil. Garlic joins this party soon after.

A can of crushed tomatoes, a jar of roasted sweet red peppers, and a small can of tomato paste become quick friends in this sauce. Use a little bit of chicken broth to thin out the mixture. I flavored my sauce with chopped fresh thyme and parsley, along with some dried oregano.

Next, grab your handy dandy immersion blender and pulse the sauce until the tomatoes, peppers, and onions become smooth and combined. Very few lumps should remain.

Add the juice of one lemon, a few teaspoons of sugar (or other natural sweetener for Paleo), salt and plenty of cracked black pepper. Boil the sauce. Reduce to simmer. Stir in the turkey and allow it to simmer for about 20 minutes until thickened. Take in how good it smells.

Bring a pot of salted water to a boil. Add the zucchini ribbons and remove after 1 minute with a slotted spoon. Run under cold water to stop the cooking and keep the zucchini crispy. The crispiness of the zucchini is what makes you forget about that whole pasta thing.

Plate the zucchini and top with a GENEROUS helping of the sauce. And, I still couldn't resist freshly grated Romano cheese on top. It's totally optional.

Quick tip -- if you are cooking for someone who is not on any sort of dietary restrictions, you can use the water that you blanched the zucchini in to cook them up a box of pasta. Top the pasta with a few zucchinis and your red pepper sauce. After all, this sauce is delicious on top of anything!