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Butternut Squash Paccheri Pasta Bake

October 8, 2020 by Marisa 30 Comments

This elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine.

It featured a baked pasta dish made with peas and mint which greatly resembled a cake.

I’ve made a few changes to the recipe. Mainly I replaced the peas with some seasonal, sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese, I replaced it with freshly grated Asiago cheese. It’s a wonderful cow’s milk cheese and it melted beautifully in the silky smooth sauce. The aromas in this oven baked pasta dish are simply wonderful!

This deep dish pasta is fairly easy to put together but does require a few simple steps. They’re quite easily achievable, I might add.

And, will have your guests thinking you’ve laboured all day but you and I know differently!

How to Roast Butternut Squash for Paccheri Pasta Bake

First peel, chop and prep the butternut squash.

Chop the butternut squash into half inch cubes.
Place the chopped squash on a parchment lined baking sheet.
Toss together with a drizzle of olive oil and salt and pepper to your taste.
Spread out in one single layer and bake in a preheated oven at 400 degrees F for about 20 minutes or till fork tender.

While the butternut squash bakes you can start on the creamy cheese sauce.

How to Make an Italian Creamy Cheese Sauce

Melt a 1/4 cup of butter in a large sauce pot and over medium heat.
Add in the all purpose flour and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let the sauce simmer til thickened, for about 20 minutes. Whisk often so the sauce doesn’t stick to the bottom of the pot.
Remove the sauce pot from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper to your taste.
Cover the sauce pot to keep warm and set aside while you cook the pasta.

PREP YOUR SPRINGFORM PAN BEFORE BAKING

While I was tempted at first to line my springform pan with parchment paper for easier release of this pasta dish recipe, I’m glad I didn’t.

This simple technique of first buttering the pan, and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much. In every single slice!

There won’t be any fighting for the crusty end pieces with this dish for sure!

Cook and drain the pasta.
In a large bowl, toss the pasta with the roasted butternut squash, arugula, parsley and rosemary.
Stir in the cheese sauce until well combined.
Transfer half of the pasta mixture into the prepared springform pan.

How to assemble the Paccheri pasta with ricotta

Mix together the ricotta and lemon zest in a small bowl.
Spoon half of the ricotta lemon mixture over the pasta.
You can either spread the ricotta mixture over the pasta or leave it dotted, as in the photo below.

Top with the remaining pasta mixture while spreading it out evenly.
Spoon the remaining ricotta mixture over the second layer of pasta.
Sprinkle the top with 1/3 cup of grated Parmesan cheese.

Place the springform pan over a baking sheet (this will avoid any mess from the juices leaking out of the bottom of the springform pan).
Bake in a preheated oven at 375 degrees F, for about 45 minutes.
Or, until the top is golden brown and crispy.

Let the baked pasta dish cool for about a half hour before releasing from the pan.
Then run an off set spatula or butter knife around the inside edges of the springform pan to remove any sticky areas and carefully release the pasta from the pan.
Cut into wedges and serve while still warm.

This deep dish pasta recipe will serve 6 to 8 people depending on the size of each serving.

So, if you have a birthday coming up soon and you love a meatless pasta dish once in a while, then this vegetarian paccheri pasta recipe is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

This post was originally published Oct 27, 2017 and republished October Oct 8, 2020 with new photos and content.

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5 from 1 vote

Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.

Prep Time1 hr

Cook Time45 mins

Resting time30 mins

Course: Pasta

Cuisine: Italian

Keyword: Baked pasta, Butternut Squash Pasta

Servings: servings

Calories: 535kcal

Author: Marisa

Equipment

9 inch springform pan for easy release or any other deep dish baking pan.

Ingredients

FOR ROASTING THE BUTTERNUT SQUASH

4 cups diced butternut squash
olive oil for drizzling over butternut squash

FOR THE CREAMY CHEESE SAUCE

1/4 cup unsalted butter plus more for greasing the pan
1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
1/4 cup all purpose flour
1 litre milk I used 3.5 % full fat milk
1 cup grated Asiago cheese
1 large egg lightly beaten
fine sea salt or kosher salt to your taste
freshly ground pepper to your taste

TO ASSEMBLE THE PASTA

500 grams paccheri pasta or rigatoni
4 cups baby arugula roughly chopped
1 cup chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
1 cup ricotta cheese
1/2 teaspoon grated lemon zest

Instructions

ROASTING THE BUTTERNUT SQUASH

Preheat oven to 400 degrees F.
Place the chopped butternut squash on a parchment lined baking sheet.
Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
Set the cooked butternut squash aside while continuing with the rest of the recipe.

CREAMY CHEESE SAUCE

In a large saucepan, melt 1/4 cup of the butter over medium heat.
Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper.
Cover the saucepan to keep warm and set aside while you cook the pasta and prep the springform pan.

PREPPING THE PAN

Butter a 9 inch springform pan with softened butter.
Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.

COOK THE PASTA

Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
Drain the pasta and transfer to a large bowl.

ASSEMBLING THE DEEP DISH PASTA

Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
Stir in the cheese sauce until well combined.
Preheat the oven to 375 degrees F.
Transfer half of the pasta mixture to the prepared springform pan.
In a small bowl, mix together the ricotta cheese and lemon zest then spoon half of this mixture over the pasta.
Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown and crispy.
Let the baked pasta rest for about 1/2 hour then run a knife alongside the inside of the pan before releasing the pasta from the pan.
Cut into wedges and serve.

Nutrition

Potato Gnocchi With Tomato Basil Sauce

May 7, 2020 by Marisa 42 Comments

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Just about any sauce will compliment potato gnocchi.

What are Gnocchi?

Gnocchi are simply the Italian version of potato dumplings and can be prepared in limitless ways.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavoured with beets.

There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with.

They were my number one request each time mamma would ask me what I wanted to eat for my birthday celebration. She never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

How To Make Potato Gnocchi From Scratch

Start with a starchy potato such as the russet potato and you can either boil them or bake them in the oven.

Just make sure not to pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

You can easily mash the potatoes with a fork but a potato ricer really does an excellent job of mashing the potatoes and it’s a good investment for one who often makes gnocchi.

Mix the mashed potatoes with the beaten egg, salt and work in some flour with your hands.

Knead the dough for a few minutes while working in a little more flour if sticking too much on your hands and work surface. It should be soft and pliable.

How To Shape Gnocchi

Working with one piece of dough at a time, roll the gnocchi dough into a 1/2 rope then cut into 1 inch pieces.

To shape the gnocchi, you can use a handy wooden gnocchi board but if you don’t have one, no worries!

I was taught to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me.

Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

Tips for Making Potato Gnocchi From Scratch

Always start with less amount of flour than the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more than a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

You’ll want to savour every bite! Enjoy the melt-in-your mouth sensation and never rush a good thing.

Above all, have fun and enjoy the process. After all practice makes perfect!

This recipe was originally published Sept. 14 2016 and updated May 7, 2020 with new photos and content.

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3 from 2 votes

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.

Course: Main Meal

Cuisine: Italian

Keyword: Potato Gnocchi with Tomato Basil Sauce

Servings:

Author: Marisa

Ingredients

Gnocchi Dough

4 large russet potatoes about 2 pounds
1 teaspoon salt
1 tablespoon beaten egg
2 cups all purpose flour approximately

Tomato Basil Sauce

1 tablespoon olive oil
2 cloves of garlic minced
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
1/2 cup diced mozzarella
1/2 cup grated Parmesan cheese

Instructions

How To make Gnocchi

Preheat the oven to 375 degrees F.
Wash the potatoes under cold running water and pat dry.
Use a large knife and make a deep incision length-wise into each potato.
Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
Let potatoes cool a little but do peel them while they are still a bit warm.
Put them through a potato ricer. Alternately you can use a potato masher or a fork.
Place the mashed potatoes in a large bowl.
Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
Transfer the dough to a wooden board or work surface.
Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
Knead for 2 to 3 minutes.
The dough should be smooth, pliable and just a little bit sticky.
Cut off a section of dough at a time.
Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
Cut the roll into 1 inch pieces.
Repeat with the remaining dough.
To shape the gnocchi, I used my little wooden gnocchi board with ridges.
Alternately, you can use the back of a fork .
Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
Repeat with the remaining pieces of dough.
Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
Set aside while you prepare the sauce.

Tomato Basil Sauce

Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Add salt to the boiling water and then the gnocchi.
Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
Remove the gnocchi with a slotted spoon and place them on a serving platter.
Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
The heat of the tomato sauce will slowly melt the mozzarella.
Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
Serve while still hot.

Parmesan Crusted Potatoes with Asparagus

April 18, 2020 by Marisa 38 Comments

Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight.

My family is a huge potato lover!

Growing up, my mom was never able to prepare enough potatoes to satisfy everyone at family gatherings!

We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes.

So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as my Oven Roasted Potatoes and Fennel recipe.

I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!

You can serve them alongside steak, chicken or even fish.

Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!

How To Trim Asparagus

There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.

However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.

You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.

Creamer Potatoes

Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.

They’re buttery in taste with a creamy-like texture making them a cinch to prepare.

I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!

How to Roast Asparagus and Potatoes in the Oven

Start by lining a baking sheet with parchment paper.

This ensures that the potatoes don’t stick to the pan and it’s easy clean up!

Toss the potatoes with olive oil, salt and pepper.

Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.

After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.

Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.

You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.

When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.

The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!

It’s that simple! And that delicious!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.

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0 from 0 votes

Parmesan Crusted Potatoes with Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.

Course: Vegetable

Cuisine: Vegetarian

Keyword: Parmesan Crusted Potatoes with Asparagus

Servings:

Author: Marisa

Ingredients

1 1/2 pounds small baby potatoes sliced in half
1/2 pound asparagus tips trimmed
2 tablespoons plus 1 tablespoon of olive oil
salt to taste
pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
Spread on the prepared baking sheet, in a single layer.
Bake in preheated oven for 20 minutes.
Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
Remove the pan with potatoes from the oven and flip the potatoes over.
Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

Roasted Tomato Focaccia with Ricotta

August 24, 2018 by Marisa 17 Comments

This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

Usually, I simply top the roasted cheery tomatoes over ciabatta bread which makes a crowd pleasing appetizer. As seen with this Roasted Cherry Tomato Ricotta Bruschetta.

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

Buon Appetito!

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0 from 0 votes

Herbed Ricotta and Roasted Tomato Focaccia

Soft and airy focaccia bread with crusty outer layers, slathered with a a creamy herbed ricotta mixture and topped with oven roasted cherry tomatoes.

Course: Appetizer, Main Course, Snack

Cuisine: Italian

Keyword: focaccia with oven roasted tomatoes and ricotta

Servings:

Ingredients

Focaccia Dough

2 cups water
4 + 4 tablespoons extra virgin olive oil
4 to 5 cups all purpose flour
8 grams quick rise instant yeast
1 teaspoon fine sea salt
2 tablespoons granulated sugar
4 garlic cloves minced
2 tablespoons fresh oregano

Oven Roasted Tomatoes

800 grams cherry tomatoes
6 cloves garlic smashed
4 springs oregano fresh
sprinkle salt and ground black pepper to your taste
olive oil for drizzling

Herbed Ricotta

600 grams ricotta
2 tablespoons oregano fresh
2 tablespoons thyme fresh
sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.
In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.
Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.
Stir in another cup of flour until combined.
Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.
Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.
Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.
Line 2 baking sheets with parchment paper and brush lightly with olive oil
Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.
Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.
Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.
Cover with a clean dishcloth and allow to rest for 30 minutes.
Preheat oven to 400 degrees F.
Uncover the focaccia dough and using your fingers press down to form indentations.
Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.
Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

Place the cherry tomatoes on a parchment lined baking sheet.
Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.
Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

Slather the herbed ricotta mixture over the baked focaccia with equal portions.
Equally top with the oven roasted tomatoes.
Garnish with extra oregano, a drizzle of extra virgin olive oil.
Slice, serve and enjoy!

Zucchini Frittata with Feta Cheese

August 14, 2018 by Marisa 18 Comments

A one pan meal and virtually fuss free, this Zucchini Frittata with Feta Cheese is light, delicate and simply perfect for a quick lunch or dinner idea.

Got eggs? If so, then you essentially have the makings of a very good omelette, quiche or even an Italian Frittata.

Frittata, referred to an egg based dish is usually a combination of sautéed vegetables enhanced with some type of cheese and other optional ingredients.

It is the most quintessential way of using up vegetables that have seen better days! But its also an equally wonderful way of utilizing an abundance of home grown vegetables.

Unlike the thinner frittatas which I grew up with, this one is deliciously piled high with thin slices of one of summer’s best squashes.

They’re perfect in a frittata.

These thin slices of sautéed zucchini keep the frittata light, moist and somewhat creamy without the addition of cream.

But really the key ingredient to a fluffier frittata are well beaten eggs. Vigorously beaten eggs have more air incorporated into the mixture. This renders a deliciously moist and fluffy frittata.

For a little tang I’ve added some feta cheese into the mix. But you can just as easily replace the feta cheese with some ricotta salata.

I’ve also topped the frittata with sweet cherry tomatoes for a lovely contrast in colour. And coupled them with a sprinkle of crumbled feta cheese for extra goodness.

This zucchini frittata with feta cheese is splendid in its simplicity and makes for a quick and easy lunch or dinner idea. All thats needed to complete the meal is a side salad of your favourite greens. And lets not forget the vino! Just saying…!

Buon appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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0 from 0 votes

Zucchini Frittata with Feta Cheese

A one pan meal and virtually fuss free this Zucchini Frittata with Feta Cheese is light and delicate and perfect for a quick lunch or dinner idea.

Course: Main Course

Cuisine: Italian

Keyword: Zucchini Frittata with Feta Cheese

Servings:

Ingredients

2 tablespoons olive oil
3 medium zucchini thinly sliced
1 onion chopped
2 garlic cloves minced
1 tablespoon fresh mint chopped
fine sea salt to your taste
freshly cracked black pepper to your taste
8 large eggs vigorously beaten
1/4 cup plus 2 tablespoons feta cheese crumbled
6 cherry tomatoes quartered

Instructions

Heat the olive oil in an 8 or 10 inch non-stick, ovenproof sauté pan.
Add in the sliced zucchini, chopped onions, garlic, fresh mint and season with salt and pepper to your taste.
Cook for about 7 to 8 minutes or until the zucchini and onion have softened, while stirring occasionally.
Meanwhile in a medium sized bowl, vigorously whisk together the eggs with a little salt and pepper to your taste.
Stir the cooked zucchini mixture and 1/4 cup of crumbled feta cheese into the egg mixture.
Return the egg and zucchini mixture back into the oven proof sauté pan and top with the sliced cherry tomatoes and 2 tablespoons of crumbled feta cheese.
Cook on medium low heat until the edges firm up and the top is still jiggly. About 10 minutes.
Once the edges have firmed up, place the pan in the oven on the middle rack and broil for about 4 minutes or until the top is firm and golden brown.
Use oven mitts to remove the pan from the oven and slice and serve while still warm.
Serve alongside your favourite salad for a complete meal