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Weekday dinner inspiration: Zucchini and Fresh Mozzarella Frittata and more

Mon | The egg and I

I think the frittata is more cook-friendly than an omelet because it doesn't need to be folded nicely. That's always a challenge for me. Plus, the oven does the last bit of cooking, turning the top bubbly brown. Zucchini and Fresh Mozzarella Frittata (recipe below) is a lovely meatless entree served with a green salad with a punchy vinaigrette.

Tues | Fast and friendly

Meatball Hoagies come together with convenience products. Toast the rolls while you heat frozen meatballs. Spread red sauce of your choice on the rolls, line with heated meatballs, give another ladle of red sauce and cover with provolone or mozzarella slices. Heat under the broiler until cheese is melted and bubbly. Tomato and cucumber salad on the side with a balsamic vinaigrette.

Wed | Rotisserie chicken

Side dishes get short shrift many nights. Tonight, slice up the bird and serve with Creamed Swiss Chard, an Everyday Food dish. Boil 4 bunches of chopped chard leaves until they've wilted, about 3 minutes. Drain in a colander, pressing out excess liquid. Return the pot to the heat and melt ½ stick of butter. Whisk in ¼ cup all-purpose flour and cook for a minute. Add 1 ½ cups milk, stirring constantly until it comes to a boil and thickens. Add chard and stir to coat. Season with salt, pepper and some freshly grated nutmeg.

Thurs | Dinner is on hand

Sometimes, necessity makes a pretty good dinner. You may have the ingredients for Beefy Rice Skillet on hand, which makes things so much better. To start, saute ½ chopped onion and one minced clove of garlic in a bit of olive oil. Add at least 1 pound ground beef and brown. Add 1 cup uncooked rice, 1 can diced tomatoes and 1 ½ cups beef broth or water. Season with salt and pepper. When rice is cooked, stir in ¼ cup sour cream. Steamed broccoli on the side.

Fri | It's our time

We know we're not supposed to but it's quite fun to call the relatives up North this time of year and gloat about the weather. Take full advantage by grilling Mojo Chicken Wings to serve with rice and beans. Dump wings in store-bought mojo marinade in the morning and they'll be ready for the grill come dinner. Corona with lime, please.

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Zucchini and Fresh Mozzarella Frittata

3 large eggs

2 teaspoons canola oil

¼ cup diced onion

¼ cup diced zucchini

3 slices fresh mozzarella cheese, in pieces


Freshly ground black pepper

Preheat the oven to 400 degrees. In a small bowl, vigorously beat the eggs until frothy. Heat the oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the onion and zucchini and saute until softened and slightly golden, about 3 minutes. Add the eggs and use a spatula to swirl them around the pan. Gently lift up the edge of the eggs to evenly disperse the liquid.

Once the eggs have begun to firm, scatter the mozzarella over the top. Put the pan in the oven for 2 to 3 minutes, or until the eggs are just set. Slide the frittata onto a plate, season with salt and pepper, slice into wedges and serve.

Serves 1 or 2, depending on appetites.

Source: My Family Table by John Besh (Andrew McMeel, 2011)

Weekday dinner inspiration: Zucchini and Fresh Mozzarella Frittata and more 11/15/11 [Last modified: Tuesday, November 15, 2011 3:30am]
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