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Ingredients

4 tablespoons olive oil

1 onion, coarsely chopped

Salt

4 cloves garlic, minced

2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise

1 cup frozen corn kernels (4 ounces)

1/4 cup chopped fresh cilantro (optional)

4 (8-inch) flour tortillas

2 cups grated pepper jack cheese

 

Directions

Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.

Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.

Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.

Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Variations

Shredded cooked chicken or sauteed shrimp are also delicious variations in quesadillas, as are roasted red peppers; peppers packed in oil have the best flavor.

 

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

Bon Appétit/ October 2008

 

Ingredients

2 tablespoons extra-virgin olive oil

1 1/2 cups chopped onion

Coarse kosher salt

1 large garlic clove, minced

3 cups chopped red tomatoes (about 1 1/2 pounds)

2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)

2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed

3 tablespoons thinly sliced fresh basil

 

Directions

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

 

Zucchini and Tomato Frittata

Martha Stewart.com

Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

 

Ingredients

1 tablespoon olive oil

1 small onion, finely diced

3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Coarse salt and freshly ground pepper

8 large eggs

1/4 cup milk

3/4 cup shredded white cheddar

3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

 

Directions

Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.

 

In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.

Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately

 

Parmesan Zucchini Baked Fries

Oprah.com/food

 

Ingredients

1 1/2 pounds zucchini, trimmed

1/2 cup all-purpose flour

2 tsp. kosher salt, divided

3/4 tsp. ground black pepper, divided

3 large eggs

1 1/2 cups panko or plain bread crumbs

1/2 cup grated Parmesan cheese

1 Tbsp. chopped dill (optional)

 

Directions

Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.

Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, dill (if using), and 1/2 tsp. salt.

Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.

Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more

 

Grill Pork Chops with Cherry Sauce

NYT/ Mark Bittman

 

Ingredients

4 pork loin chops, preferably bone­in and at least 1 inch thick

1 tablespoon minced fresh rosemary

1 teaspoon salt, plus more for the sauce

1 teaspoon freshly ground blackpepper, plus more for the sauce

1 teaspoon finely minced garlic

3 tablespoons butter

1 tablespoon minced shallot

1 cup cherries, stemmed, pitted and halved ½ cup fruity red wine

 

Directions  

Step 1 Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling. Step 2 Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fire and the thickness of the chops. The pork is done when it’s just firm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce. Step 3 Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.