This is a family recipe from Brenda's mom. It uses the abundance of zucchini that the garden gives in the summer!
2 cups flour 1tsp. baking powder 1tsp. baking soda 1tsp. cinnamon 1/2tsp. nutmeg 1/2tsp.salt 1/4 cup cocoa Mix together and then add: 3 eggs 2 cups sugar 1/2 cup oil Mix again and then add: 3/4 cup buttermilk 2 cups shredded zucchini
Bake in a greased and floured bunt pan (or 2 loaves) at 325 for 1 hour. Allow to cool before removing from pan.
(Recipe from Northern Italian Cooking – HP Books)
6 large eggs Salt and freshly ground pepper to taste 1/3 cup freshly grated Parmesan cheese 1/4 cup butter 1 tablespoon olive oil 1 medium onion, thinly sliced 3 zucchini, finely sliced 2 tablespoons chopped parsley 2 garlic cloves, chopped
Beat eggs with salt and pepper in a medium bowl. Beat in Parmesan cheese. Melt 3 tablespoons butter with oil in a heavy 8” or 10” skillet. When butter foams, add onion. Sauté over medium-low heat about 1 minute. Add zucchini, parsley, and garlic. Sauté 3 to 4 minutes or until lightly browned. Remove zucchini mixture with a slotted spoon. Stir into the egg mixture.
Melt remaining butter in skillet. When butter foams, add egg mixture. Cook over medium heat 5 to 6 minutes or until bottom of frittata is lightly browned. Place a large plate on top of skillet and turn frittata onto plate. Slide inverted frittata back into skillet. Cook 4 to 5 minutes longer. Slide frittata onto a warm serving dish. Cut into wedges. Serve hot or at room temperature. Makes 4 servings.