Florence’s Zucchini Frittata – A Summer Veggie Side Dish

Florence and her long time husband Clarence (Known to all as “C.C.”) lived across the street from us when our boys were little. C. C. was the fire chief and our boys used to love waving at them from our side of the street. Especially if there was a fire truck involved!

An added benefit for us? Florence’s granddaughter Carol also lived with them. Young Carol became a valued friend and also a treasured babysitter for us. (In fact I’ve recently reconnected with her on Facebook-another plus for social media!)

I recently came across this photo of  Mom and Dad and their card-playing friends…and there was Florence. Third from the left.

Her head is tilted as if she’s listening intently to the photographer’s directions. But I just realized her hubby Clarence isn’t in the photo so maybe HE was the photographer. And THAT might explain the expression on her face instead!

Carol’s Grandma Florence was a really good cook. And recently I came across two recipes she shared with me all those years ago. One of those dishes is very timely since zucchini will soon be very plentiful when summer rolls around.

A Flavor Filled Frittata

Almost anyone who has ever planted a zucchini seed knows what I’m about to say. Once that plant starts to bear fruit it is virtually impossible to use up all of Mother Nature’s bounty! From one single plant! I’ve already shared my Zucchini Garden Vegetable Casserole. And my Sis In Law Lucy’s Lemon Zucchini Cake.

So let’s make the most of that bountiful vegetable, and whip up this frittata to add another dish to our zucchini repertoire.  And I’ll take another trip down Memory Lane in the process.

I bet Florence’s granddaughter Carol will be one of the first cooks to try this frittata. And I’m pretty sure she’ll feel a hug from Heaven when she tastes it.