ZUCCHINI FRITTERS & GARLIC ROASTED TOMATOES

Tired of eggs and bacon? Looking for a way to spice up your weekend breakfasts or brunch. Well do I have the recipe for you! Zucchini Fritters with Garlic Roasted Tomatoes. A late lazy breakfast is one of the best parts about the weekend - and sometimes it is so nice to just stay in your pj's and cook at home! A delicious and different breakfast is a great start to any day - but is perfect for trying out when you have loads of time of the weekend. Here is the divine recipe from none other than the LCBO's FOOD&DRINK.

ZUCCHINI FRITTERS (roasted tomato recipe below)

Ingredients:
- 1 and 1/2 c flour
- 1/2 tsp baking soda
-1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 eggs
- 3/4 cup plain yogurt
- 1 and 1/2 c shredded zucchini, approx. one zucchini
- 1 tbsp chopped fresh herbs - basil, tarragon or parsley (we used basil and parsley)
- vegetable oil

Directions:
- Preheat oven to 300 F - to keep fritters warm as you make them in batches
- Combine four, baking soda, salt and pepper in a large bowl.
- In another bowl, using a fork, whisk together eggs and yogurt. Stir in zucchini and herbs.
- Pour the wet mixture over the flour mixture and combine with a fork just until evenly moistened.
- Heat a large nonstick skillet over medium heat. Pour in a thin layer of oil. Drop a heaping TBSP of batter for each fritter into pan (be careful not to crowd the pan) and flatten slightly.
- Cook for about 3 minutes or until dry around the edges and bottoms are browned. Flip over and cook for about 3 minutes until browned and cooked through.
- Transfer to plate in the oven. Repeat with the remaining batter, adding more oil between batches if necessary.
Top hot fritters with roasted tomatoes*.

* ROASTED GARLIC TOMATOES

 

Ingredients:

- 8 deep red tomatoes

- 16 garlic cloves, unpeeled

- 1/4 cup olive oil (more if necessary)

- salt and pepper

Directions:
- Preheat the oven to 425 F

- Cut the tomatoes in half lengthwise and arrange, cut-side up, in a single layer in a large, ovenproof dish. Place a clove of garlic on each tomato.

- Drizzle the olive oil over the tomatoes and season to taste with salt and pepper. Bake in the oven for 40-45 minutes, or until the tomatoes are softened and beginning to char slightly around the edges. (I usually do 30 minutes and then check on them)

- Remove and serve hot or warm. Squeeze the garlic out of its paper casing - and voila!

photo credit: my own

SUMMER VEGGIE BAKE

Ok this dish is just to die for! It is a summer favourite, and with the spring and summer months so close I thought it would be a great recipe to share! I can't tell you how many times I have made this dish, it is simple and delicious. A great dish to bring to any type of summertime pot-luck dinner or lunch.

Tomato & Zucchini Bake with Parmesan Gratin

Ingredients:
- 4 large ripe tomatoes (I like beefsteak ones, they are round and easy to slice)
- 2-3 zucchinis (the thicker the better)
- 1/2 cup grated Parmesan
- 1 cup grated mozzarella cheese
- salt and pepper
- olive oil
- 8 fresh chopped basil leaves
- 8x8 or 9x13 glass baking dish

Directions: 
- Pre-heat oven to 350 degrees
- Slice tomatoes into thicker size rounds 
- Slice zucchini into thicker size rounds
- In baking dish, place one layer of tomatoes and then season with salt and pepper
- After the tomato layer, place a layer of zucchini (sometimes it is harder to find thick zucchini's; if your zucchini rounds are smaller then your tomato's you can put two zucchini rounds to make it more eve)
- Atop the zucchini sprinkle some mozzarella and chopped basil 
- Repeat layering process until you are finished the ingredients and have nice tomato zucchini stacks (I usually try to end with a tomato on top)
- For the final layer, use the Parmesan cheese and sprinkle on top of each bundle, covering the tomato and then season with a little bit of salt and pepper
- Drizzle some olive oil over the bake, just for a little flavour and to help the Parmesan crisp up!
- Bake for 30-40 minutes, until vegetables are tender and the Parmesan is golden brown
- Serve one to two bundles per person

BON APPETIT!