newjerseynewsroom.com

BY ANGELA DAIDONE

NEWJERSEYNEWSROOM.COM

ANGELA IN THE KITCHEN

As much as I enjoy the hot weather, this summer has been a little too unbearable for me some days to put on the oven or stand in front of the grill.

So I dug up a few standby recipes that have proven not only delicious but comfortable to prepare.

Thank goodness, I must have a few dozen zucchini recipes. This one is a version of a frittata – an egg-based dish that's kind of like an omelet and kind of like a pancake.

It takes about 10 minutes to prepare and just a few minutes to cook up, cutting down kitchen time to a minimum.

And the result? Well, you decide.

WHAT YOU'LL NEED

• 3 cups of shredded zucchini (OK to use a hand grater)
• 1 cup of shredded cheddar or mozzarella
• 1/2 onion, chopped finely
• 3 eggs
• 1/2 cup baking mix
• black pepper

HOW TO PREPARE

1. Mix all ingredients in a large bowl until well blended. DO NOT use a hand mixer. Stir with a large spoon instead.
2. Grease a skillet or large frying pan and preheat until surface starts to sizzle. Reduce heat slightly.
3. Using a ladle, scoop zucchini batter onto hot skillet in medium sized circles. When edges begin to brown, carefully flip with spatula and cook until browned on both sides.
4. Enjoy with salad, fresh fruit, and chilled juice or iced tea.