Tonight was supposed to be frittata night. But I didn't feel like eating Veggie Frittata. (It is one of my go-to recipes for Thursday night). We had two huge zucchini left in the fridge from our produce share so I flipped through my slow cooker cookbook, remembering it had some scrumptious zucchini recipes. Calabacitas? Have the ingredients. Perfect.
But I forgot to put it in the crock pot last night before bed, and I woke up late. It was a tough call, but I decided getting to work on time was more important.
After work today I still didn't feel like eating a frittata.
The Calabacitas recipe says that the zucchini will break down in the slow cooker during cooking. I don't really like my zucchini mushy anyway. And I thought about the leftover black beans in the fridge which would make a nice addition to the dish...
Chop up part of an onion and one of the monster zucchinis. (The recipe calls for two whole onions, but I don't really like excessive amounts of onion in my food. I just don't.)
Saute in pan with olive oil. Add a cup or so of frozen corn. (We prefer fresh over frozen, but I keep a bag of frozen corn and frozen peas in the freezer for emergencies. And sometimes Thursday night dinner is an emergency.)
Add leftover black beans and home-canned hatch chili peppers. Salt to taste.
Crumble feta cheese over top. (Original calls for Monterrey Jack, but I. love. feta.)
Snip fresh cilantro from back porch (contented sigh) and sprinkle on top.
Yum. And those hatch chili peppers pack some heat.
I'm envisioning the leftovers wrapped up in a tortilla for lunch tomorrow.