Last of the Summer Squash

At last it seems that fall is finally hitting New York City. After a protracted summer, the cooler temperatures have arrived and just in time for some baking and freezing for the winter months. I have been completely preoccupied with preparing The Annex (Octavio's new apartment!) ready for opening that I haven't been doing that much entertaining. But having to get rid of the rest of the summer zucchini I had left, I baked a batch of zucchini bread and baked a delicious frittata that I have been having for lunch and pawning off on my friends all week.

Zucchinni Bread

yields 2 loaves
3 eggs
1 cup vegetable oil
2 cups grated zucchini
1 1/2 cup packed brown sugar
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt

Pre-heat the oven to 350 degrees. Grease and flour two loaf pans.

Combine eggs and oil in bowl beating into a froth. Add vanilla and brown sugar stir well. Add in zucchini.

In a separate bowl, combine all dry ingredients and stir to make sure they are well distributed. Add the dry ingredients to the wet and stir for a nice batter. It will be lumpy.

Pour into pans and bake for about an hour or until it passes the Toothpick test.

Summer Squash and Taleggio Frittata

yield 1 9 inch frittata
1 onion chopped
2 small zucchinis sliced
2 garlic gloves minced
3 sprigs thyme
1 large tomato chopped
1/3 lb soft Taleggio cheese cubed
8 eggs
1/4 cup heavy cream
2 tablespoons olive oil
sea salt and pepper

Pre-heat the oven to 325. In a large cast iron skillet, heat oil over med-low heat and add the garlic, but do not brown. Add the onions and zucchini and cook until soft. It will take about 15 minutes. Add the tomatoes near the end. You want them to retain their shape for the baking. Meanwhile, beat the eggs, cream, salt and pepper and remove the leaves of the thyme from the stalks and into the eggs mixture.

Once the zucchinis are soft, pour the egg over and dot with the cubes of soft cheese. Bake in the oven for about 10 minutes. Then transfer to the broiler for about 3-5 minutes to brown the top of the frittata.

Serve warm or it is also good at room temp.