Individual Zucchini Frittatas With Pecorino And Chives Recipes

ZUCCHINI & FRESH HERB MINI FRITTATAS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a standard-size, 12-cup muffin pan with silicone liners.*
• Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool. Once cooled, pour the onions and garlic into a large bowl. Add the zucchini, herbs, salt, and pepper to the bowl and combine. Add the eggs and whisk vigorously until well-blended.
• Divide the mixture between the muffin cups. Bake until set and no longer jiggly, 25-30 minutes.
• Remove from oven and let cool for about 10 minutes, then carefully remove the frittatas from the cups before they are completely cool (they'll be harder to remove and might stick otherwise).
• Frittatas keep refrigerated in an airtight container for 3-4 days. They can also be frozen if desired.

ZUCCHINI-AND-PECORINO FRITTERS

Steps:

• Preheat oven to 400°F. Grate zucchini; squeeze dry with paper towels and transfer to a bowl.
• Add egg, Pecorino, panko, garlic, and pepper to zucchini; stir to combine. Drop heaping tablespoonfuls of mixture onto a greased baking sheet and gently flatten.
• Bake, flipping halfway through, until golden brown and crisp, 18 to 20 minutes.

ZUCCHINI OVEN FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
• Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
• Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

ZUCCHINI FRITTERS

Steps:

• In a mixing bowl combine the zucchini, onion, cheese, breadcrumbs, parsley, eggs and flour. Mix well with a spoon until all the ingredients are fully combined. The batter should be thick enough to drop spoonfuls. Put a large sauté pan over a medium-high flame and heat the oil. Drop the batter into the hot oil by spoonfuls. Fry until the fritters are golden brown. Serve hot.

ITALIAN ZUCCHINI MINI FRITTATAS

Steps:

• In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside., In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives. Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450° for 6-8 minutes or until set., Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture. Combine the onion, tomatoes and remaining olives; spoon over the top. Sprinkle with Monterey Jack cheese. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired.

INDIVIDUAL ZUCCHINI FRITTATAS WITH PECORINO AND CHIVES

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
• Whisk chives, zucchini, and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.

ZUCCHINI-TOMATO FRITTATA

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
• Set aside.
• In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
• Repeat with the rest of the zucchini and reserve.
• Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
• Return the zucchini to the skillet, evenly distributing it.
• Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
• Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
• Invert it onto a plate, cut into slices and serve.

ZUCCHINI AND CORN FRITTERS

Steps:

• Use either a grater or a food processor to shred your zucchini. You want 2 1/2 cups of shredded zucchini. Place the shredded zucchini on cheesecloth or a clean kitchen towel. Gather the fabric around the zucchini, and twist the zucchini pushing the water out of the zucchini. You want to remove as much excess water as possible. Discard the excess liquid. Place the zucchini in a mixing bowl and set aside. Slice the kernels off the ears of corn. Melt the butter in a skillet over medium heat. Add the corn and saute until tender, this will take about 5 minutes. Then pour into the bowl with the zucchini. (I wiped the skillet clean and used it to fry the fritters). Add the flour, pecorino romano, egg, lemon juice and zest, garlic, and salt. Mix throughly. Heat enough olive oil to coat the bottom of a skillet over medium heat. Once hot add the fritters. To form the fritters I placed about 3 tablespoons of the dough in my palm, rolled it into a ball, pressed it flat, and added it to the skillet. I cooked 4 fritters at a time. Cook each side for about 2-3 minutes until brown. Serve with tzatziki or a sauce of your choosing.

FRITTATA WITH ZUCCHINI

Steps:

• Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
• Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
• When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
• Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
• To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.

ITALIAN ZUCCHINI FRITTERS

Steps:

• Grate 3 medium zucchini with a coarse setting (1/4" size hole) of cheese grater. Chop a 1/4 cup of fresh parsley.
• Place shredded zucchini in a colander and sprinkle 1 Tbsp of kosher salt all over. After 15 minutes squeeze out as much water as possible from the shredded zucchini.
• Beat 3 eggs in a large mixing bowl. To bowl, add the zucchini, 1/4 cup parsley, 1/4 cup Pecorino Romano cheese, 1/2 tsp black pepper and 3 Tbsp flour. Mix thoroughly to form batter.
• Prepare a heavy pan for frying with canola oil. The oil should be about 3/4" high in the pan and hot enough to fry with (350-375).
• When oil is ready to fry add 1 Tbsp of batter, being careful to not overcrowd the fritters in the pan. Work in batches, frying the fritters for 4 minutes per side until golden brown. Drain on a paper towel lined sheet pan. When finished sprinkle a touch of kosher salt and/or Pecorino Romano cheese on top. Enjoy!

ZUCCHINI FRITTERS (GLUTEN-FREE, LOW-CARB, KETO)

Steps:

• Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
• Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
• Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
• Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
• Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
• Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
• Mix the sauce ingredients together in a bowl, stirring until creamy.
• Serve the fritters with a dollop of the sauce, then enjoy!

ZUCCHINI FRITTERS

Steps:

• Shred zucchini using the large holes on a cheese grater.
• Transfer shredded zucchini to a large kitchen towel or thick paper towels; close the towel around the zucchini and squeeze out as much liquid as possible.
• Place zucchini in a large mixing bowl.
• Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
• If the mixture looks a little wet and won't hold together, add a bit more breadcrumbs.
• Heat vegetable oil in a large and deep skillet set over medium heat. Oil should cover the bottom of the skillet and should be about ¼ inch deep.
• Once oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
• Cook for 2 to 3 minutes or until golden brown.
• Flip the cakes over and continue to cook for 2 to 3 more minutes, or until browned.
• Remove cakes from skillet and transfer to a paper towel lined plate.
• In the meantime, combine sour cream and herbs in a small bowl; mix until incorporated. Taste and adjust.
• Serve warm zucchini cakes with the sour cream dipping sauce.