Don’t Judge each day by the harvest you reap,
but by the seeds you plant.
Robert Lewis Stevenson
As we are rapidly moving towards the Summer season, vegetables of all sorts are making a welcome appearance in local farmers markets, freshly picked from the garden, washed and waiting to be made into tempting recipes. There really is nothing like fresh vegetables. During the Winter, when most fresh produce has to be trucked into grocery stores, unless you are one of the lucky few who happens to live in a perennially warm climate, we all think we remember what a truly fresh head of lettuce, a carrot, or a tomato tastes like. Then the seasons change, and warm Spring weather returns, along with seedlings growing in the garden, and weekend farmers’ markets, proving that whatever we thought about the taste of vegetables in the Winter was wrong.
Fresh zucchini is in abundance at the moment, the beautiful green color drawing everyone’s attention across the produce section. Making it for dinner sounded like a wonderful idea, but how? The possibilities are almost endless. After some tinkering, and the addition of potatoes, some eggs, raw cheese, coconut milk, and rosemary, the following recipe evolved. This dish really has room for limitless variations which could be created depending on what vegetables happen to be in season. Because everyone enjoyed this recipe so much, we will definitely try out some of the other variations, and post them here in the future. In the mean time, try the recipe yourself, and let us know what you think. What vegetables are in season in your area? What other ingredients do you think would taste amazing in this recipe?
- 3 medium sized zucchini, washed and grated with the skin on
- 4 small potatoes, peeled and thinly sliced
- 1/2 onion, diced
- 2 jalapeno peppers, seeds removed, finely minced
- 1/2 tsp. dried rosemary
- 1/2 tsp. curry powder
- 1/2 tsp. Trader Joe’s Everyday Seasoning
- 1/4 tsp. salt
- 3 eggs
- 1 cup raw cheddar cheese, grated
- 1 cup coconut milk
Start by grating the zucchini, and thinly slicing the potatoes. A mandolin really works great for this, creating perfectly even, paper thin slices. Set both aside in separate bowls, you will need the zucchini for a bottom crust, and the potatoes for the topping.
Next, dice the onion and cook in a pan, set on medium high heat, until the onions are translucent. Add the rosemary and jalapenos, and cook for an additional 3 minutes. Turn off the heat and set aside.
In a separate bowl, whisk together the eggs, 3/4 of the grated cheese (set the rest of the cheese aside for later), coconut milk, and remaining spices.
Lightly grease a round pie pan, or a spring-form pan lined on the outside with aluminum foil to prevent leaks, and place on a cookie sheet.
Incorporate the onion mixture with the grated zucchini, and line the bottom of the pie pan with it, forming a rough bottom crust. Add the egg and cheese mixture, allowing it to sink in slightly to the grated zucchini. Cover the top with the sliced potatoes, arranging them in an overlapping circular pattern. Top with the remaining cheese, about 1/4 cup, and place in a preheated oven.
Bake at 350°F/180°C for 40 minutes, or until golden brown and crisp on top.
Remove and serve warm with a salad.
We served it with a mixed green salad, made with artisan oak leaf salad greens, shredded, 1 apple, finely chopped, and tossed with Balsamic vinaigrette.