As autumn fires up, the fall harvest is still going strong at Helena Food Share. So I’ve put together one last zucchini recipe before we put summer to sleep, as well as a couple of late-season vegetable recipes to transition us towards comfort food. Both the green bean salad and the cauliflower cheddar bake would also be nice accompaniments for heartier fall entrees as well as being possible contenders for something new at Thanksgiving this year.

The zucchini frittata makes a great brunch entrée, especially when paired with a green salad. It also keeps quite well for a couple of days in the fridge, so I will sometimes throw one together as part of my weekly meal prep. It is a quick, delicious, ready-made breakfast to grab on the go during the week.

Zucchini Frittata

(Serves 6)

1 medium

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