Frittata Di Zucchine Zucchini Frtittata Recipes

ZUCCHINI FRITTATA

Steps:

• Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
• Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
• Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
• Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
• Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn).
• Let stand a few minutes before slicing into wedges.

ZUCCHINI FRITTATA

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.

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
• Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
• Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
• Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

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.

SPINACH-ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
• Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.