Are you sick of zucchini yet? Well hang tight, we’ve still got a few weeks of summer left.

With a frittata on the dinner menu, I gathered up the latest round of CSA zucchini (both yellow and green) for shredding and salting before I made it sit in the corner to think about what it did wrong.

Oh Zucchini, you didn’t do anything wrong.  You’re just so… so… plenteous!  So abundant!  I’m at my wits end trying to come up with ideas for you.

After 20 minutes of sweating (the zucchini, not me) I squeezed, shook and shimmied my squash to get out as much liquid as I could and then moved it into a lightly oiled 9 x 13 inch baking dish with some shredded carrot and fresh basil.

Topped with some ham and cheese.

And a dozen eggs.  (Yowza that’s a lot of eggs!  No worries, it makes great leftovers for breakfast or lunch, but you can easily reduce the quantity of ingredients as needed.)

Summer Garden Frittata

(use whatever veggies you’ve got on hand, this was really just a great way to use up some zucchini!)

2 – 3 small zucchini, shredded and squeezed of excess liquid
1 carrot, shredded
fresh basil
salt, pepper, garlic powder, crushed red pepper

5 oz ham, diced
1/2 c cheese, shredded

12 eggs, beaten
2 – 3 Tbsp milk (optional, I used half and half)

Preheat oven to 350 degrees. Coat 9 x 13 baking dish with olive oil. Combine vegetables, herbs and spices. Spread vegetable mix over the bottom of the baking dish. Layer meat and cheese. Pour egg and milk mixture evenly over all ingredients.  Bake for about 30 minutes, or until it’s set in the middle.  It should puff up a little and the edges will brown up a bit.  Let it rest for 10 minutes before cutting into and serving.

At the very last minute I decided on sweet potatoes for our side, but sweet potatoes are not typically a last minute vegetable decision.  I found these easy instructions for making sweet potatoes in the microwave and whipped these together (literally!) in about 15 minutes.  When the potatoes were cooked, I scooped out the flesh, flung them into a mixing bowl, threw in a big hunk of butter, a little cinnamon and salt and then busted out the hand mixer, all the while feeling like a sweet potato rock star.

The potatoes were ready just as the frittata was cool enough to cut into.  I slapped everything onto plates and said “EAT!”

And eat we did.  Three more zucchinis (and two sweet potatoes.  and twelve eggs.) in the books.  Take that, Summer.