Spaghetti Artichoke And Zucchini Frittata Recipes

ZUCCHINI AND ARTICHOKE FRITTERS

Steps:

• For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
• Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
• For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
• Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
• After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
• Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
• Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
• Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.

ZUCCHINI AND GRUYERE FRITTATA SQUARES

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 FRITTATA

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.

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

GARLIC ZUCCHINI FRITTATA

Steps:

• In a 10-in. ovenproof skillet, melt butter over medium-high heat. Add the onion and garlic; saute for 1 minute. Add the zucchini; cook for 3 minutes or until tender. , In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle with the bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. , Place skillet under the broiler, 6 in. from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.

CHEESY RICE AND ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
• Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
• Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more 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.

ARTICHOKE FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.