The positive thing though is that the veggies that thrive in this heat are giving lots of fruits, like zucchinis. I need to be inventive now. Zucchini can be boring, but the neutral taste gives you a wide range of flavours to combine it with. Today I made a frittata with basil sauce. Here's the recipe. Oh by the way. In this recipe you can gladly use those zucchinis that has grown too big.
Zucchini Frittata with basil sauce
2 large zucchinis
1 hand full of sundried tomatoes
50 g of feta cheese
Put the sundried tomatoes in a glass of water to soak (I took my home made tomatoes and those are hard). Grate the zucchinis and onion and put in a colander. Pour over some salt and toss around. Whisk the eggs in a bowl and season with your favourite spices. Chop the feta cheese and the drained sundried tomatoes in fine bits. Squeeze the juice out of the zucchini mix to get rid of some water and mix everything in the egg bowl. Fry in a pan on low heat with butter or oil, put on a lid for a while to cook the top of the frittata.
3 dl of sour cream
1 hand full of fresh basil leaves
1 garlic clove
salt and white pepper
Mix all the ingredients in a blender until you get a smooth light green liquid. This sauce works excellent with a salad or with roast beef, if you like.