Zucchini Frittatas Ii Recipes

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ZUCCHINI FRITTATA



Zucchini Frittata image

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

Steps:

  • Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

ZUCCHINI FRITTATA



Zucchini Frittata image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 small cloves garlic
Olive oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler.
  • Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
  • Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
  • Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
  • Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.

EASY ZUCCHINI FRITTERS



Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
  • Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
  • Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
  • Heat olive oil in a large skillet over medium-high heat.
  • Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

ZUCCHINI FRITTATA



Zucchini Frittata image

Iraqi omelet. The difference is that the omelet is taller, you slice it like a pie, and you cook it in a smaller fry pan. I'm putting in parenthesis how I made this for my taste.

Provided by Dienia B.

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1/4 cup onion, diced
2 zucchini, medium cut into coins
salt and pepper
3 eggs
salt
basil (optional) or sage (optional)

Steps:

  • Heat oil in a small fry pan. (I used a small saucepan.).
  • Add onion; cook on low heat until translucent.
  • Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch.
  • In a large bowl whisk eggs (I used 4 eggs ), and salt.
  • Add the zucchini mixture; mix. (I put in eggs then added onion mixture).
  • Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy.
  • Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil).
  • Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip).
  • Cover saucepan with a plate.
  • Here is the hard part.
  • SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down.
  • Finish cooking.
  • DO NOT BURN YOURSELF TRYING TO DO THIS.
  • I have found a couple of seconds in microwave will set eggs nicely.

Nutrition Facts : Calories 208.2, Fat 14.5, SaturatedFat 3.5, Cholesterol 279, Sodium 123.1, Carbohydrate 8.5, Fiber 2.3, Sugar 6, Protein 12

ZUCCHINI FRITTERS



Zucchini Fritters image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Greek yogurt
Picked dill, to garnish
Additional lemon zest, to garnish

Steps:

  • Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
  • In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
  • Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

ZUCCHINI-CORNBREAD FRITTERS



Zucchini-Cornbread Fritters image

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1 package (8-1/2 ounces) corn bread/muffin mix
1 large egg, beaten
1 cup shredded zucchini
1 cup shredded cheddar cheese
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 teaspoon Old Bay Seasoning
Oil for deep-fat frying

Steps:

  • In a large bowl, stir together first seven ingredients. In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoons into skillet. Fry for 2 minutes on each side or until golden brown. Drain on paper towels; keep warm.

Nutrition Facts : Calories 102 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI FRITTATAS II



Zucchini Frittatas II image

Make and share this Zucchini Frittatas II recipe from Food.com.

Provided by rosasharn

Categories     Breakfast

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, pressed or minced
2 medium zucchini, about 3 cups sliced
1/2 teaspoon salt (or to taste)
pepper, freshly ground
4 large egg whites
2 tablespoons fresh basil, finely chopped
2 tablespoons flat-leaf Italian parsley, minced
2 tablespoons fat-free parmesan cheese (optional)

Steps:

  • Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender.
  • Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley.
  • Stir in sauteed vegetables.
  • Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides.
  • Add egg-vegetable mixture, spreading evenly.
  • Reduce heat to low and cover pan.
  • Cook 10 to 15 minutes, until set. Preheat broiler.
  • Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned.
  • Cut into 3 wedges.
  • Serve immediately from the pan or transfer to a large round plate or platter.

Nutrition Facts : Calories 106, Fat 5.1, SaturatedFat 0.8, Sodium 477.9, Carbohydrate 9.1, Fiber 2.3, Sugar 5.2, Protein 7.2

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