Zucchini Gruyere And Black Pepper Muffins Recipes

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ZUCCHINI AND GRUYERE FRITTATA SQUARES



Zucchini and Gruyere Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 appetizers

Number Of Ingredients 11

Good olive oil
6 ounces pancetta, 1/2-inch-diced
4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
8 to 10 ounces small zucchini, thinly sliced in rounds
2 teaspoons fresh thyme leaves, minced
12 extra-large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
10 ounces grated Gruyere cheese, divided
1/2 cup chopped fresh basil leaves
Julienned fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
  • Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

ZUCCHINI, GRUYERE, AND BLACK PEPPER MUFFINS



Zucchini, Gruyere, and Black Pepper Muffins image

Gruyere adds a rich nuttiness to these savory muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes one dozen

Number Of Ingredients 11

1 stick unsalted butter, melted, plus more for brushing (optional)
2 cups unbleached all-purpose flour
1/4 cup toasted wheat germ
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup milk
2 large eggs, room temperature
1 cup shredded zucchini (from 1 small zucchini)
1 cup finely shredded Gruyere (3 ounces)

Steps:

  • Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and 2/3 cup cheese.
  • Divide batter evenly among muffin cups and sprinkle with remaining 1/3 cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY



Zucchini Cheddar Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 14

nonstick cooking spray, for greasing
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper
1 pinch sugar
3 large eggs
1 cup buttermilk, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
1 cup zucchini, shredded
1 cup carrot, shredded
1 cup shredded cheddar cheese, plus more for topping
¼ cup chives, thinly sliced

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
  • Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
  • In a medium bowl, whisk together the eggs, buttermilk, and butter.
  • Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
  • Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
  • Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
  • Sprinkle more cheddar cheese on top of the muffins.
  • Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
  • Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
  • Enjoy!
  • Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams

Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

ZUCCHINI, BACON, AND GRUYèRE QUICHE



Zucchini, Bacon, and Gruyère Quiche image

Categories     Cheese     Egg     Pork     Vegetable     Bake     Quick & Easy     Bacon     Zucchini     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 11

1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)
Special Equipment
a 9 1/2-inch deep-dish pie plate

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
  • Reduce oven temperature to 350°F.
  • While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
  • Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
  • Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
  • Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.

SAVORY CHEDDAR ZUCCHINI MUFFINS



Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Mix the flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

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