Zucchinifrittata Recipes

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ZUCCHINI FRITTATA

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



Zucchini Frittata image

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.

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

ZUCCHINI FRITTATA

If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 6



Zucchini Frittata image

Steps:

  • Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.
  • In a large bowl, beat eggs with grated Parmesancheese, coarse salt, and ground pepper; pour over vegetables.
  • Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

4 cups Roasted Zucchini, Onion, and Peppers
1 teaspoon olive oil
10 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper

ZUCCHINI FRITTATA

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8



Zucchini Frittata image

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.

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

ZUCCHINI OVEN FRITTATA

A delicious, easy frittata recipe full of good vegetables and topped with cheeses.

Provided by BZEEFMOM

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 30m

Yield 5

Number Of Ingredients 13



Zucchini Oven Frittata image

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.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 9.2 g, Cholesterol 209.2 mg, Fat 20 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 617.7 mg, Sugar 4.1 g

1 cup water
3 tablespoons olive oil
½ teaspoon salt
½ green bell pepper, seeded and chopped
3 zucchini, cut into 1/2-inch slices
2 cloves garlic, peeled
1 small onion, diced
6 fresh chopped mushrooms
1 tablespoon butter
5 eggs
salt and pepper to taste
1 cup shredded mozzarella cheese
3 tablespoons Parmesan cheese

ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

Here's what you need: large eggs, heavy cream, kosher salt, ricotta cheese, bacon, medium yellow onion, garlic, red pepper flakes, zucchini, corn, black pepper, fresh parsley

Provided by Rie McClenny

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12



Zucchini And Corn Frittata Recipe by Tasty image

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
  • Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
  • Add the onion to the pan and cook until caramelized, 8-10 minutes.
  • Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
  • Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
  • Pour the egg mixture over the vegetables, then top with the bacon.
  • Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
  • Garnish with parsley, then serve directly from the skillet.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 33 grams, Sugar 4 grams

10 large eggs
¼ cup heavy cream
2 teaspoons kosher salt, divided
1 cup ricotta cheese
6 strips bacon, chopped
1 medium yellow onion, sliced
3 cloves garlic, minced
½ teaspoon red pepper flakes
2 cups zucchini, thinly sliced
1 cup corn, fresh or frozen and thawed
½ teaspoon black pepper
fresh parsley, for garnish, chopped

ZUCCHINI FRITTATA

The beauty of this recipe is it uses 8 cups of shredded zucchini. My 12 year old son grows his own zucchini and asks me frequently to make this for dinner. A family favorite, I usually serve it with tortilla chips, homemade salsa and fresh slices of cold melon.

Provided by LizAnn

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13



Zucchini Frittata image

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.

8 cups shredded unpeeled zucchini (about three pounds)
1 tablespoon olive oil
1 teaspoon butter
2 tablespoons finely chopped onions
1 garlic clove, minced
6 large eggs
2 tablespoons milk
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne or 1 pinch hot pepper sauce
1/2 cup grated parmesan cheese, divided

FRITTATA WITH ZUCCHINI

A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. This one is made with zucchini from the garden; if yours have flowers - throw them in too!

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11



Frittata with Zucchini image

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.

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 medium zucchini (or 2 small zucchinis), diced small
6 eggs
2 tablespoons milk, or water
1/4 cup freshly grated Parmigiano-Reggiano
Pinch fine sea salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional
Tuscan bread, for serving

ZUCCHINI AND TOMATO FRITTATA

Serve this hearty egg dish at breakfast, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 9



Zucchini and Tomato Frittata image

Steps:

  • Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  • In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
  • Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

ZUCCHINI FRITTATA

Provided by Alissa J. Rubin

Categories     dinner, quick, main course

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 6



Zucchini Frittata image

Steps:

  • Heat a broiler with a rack set about 6 inches below the heat. Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute. Add the olive oil and heat until shimmering. Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes. As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.
  • In a mixing bowl, beat the eggs and egg white with a fork until foamy. Add 2 tablespoons of the cheese and beat until well combined. Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.
  • Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes. Gently shake the pan, making sure the eggs coat the zucchini. If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.
  • Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired. Put the pan under a broiler and broil until the whole frittata is lightly puffed and lightly browned on the surface, about 2 minutes. Cut into quarters and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 670 milligrams, Sugar 5 grams, TransFat 0 grams

1 1/2 teaspoons olive oil, less if desired
2 small to medium zucchini, peeled and sliced into 1/4-inch rounds
2 pinches of dried herbs (oregano, dill, thyme or marjoram)
2 large eggs plus 1 large egg white
3 tablespoons grated Parmesan, more if desired
Salt and black pepper

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.

Provided by Dee514

Categories     Breakfast

Time 45m

Yield 1 Frittata, 4-6 serving(s)

Number Of Ingredients 9



Frittata Di Zucchine (Zucchini Frittata) image

Steps:

  • Preheat broiler (the one in your oven, not the BBQ grill).
  • In a small frying pan over medium heat, warm two tablespoons of the olive oil.
  • Add the onion and dried thyme (if using it).
  • Sauté until the onion wilts (about five minutes).
  • Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
  • Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
  • Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
  • Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
  • In a bowl, beat the eggs lightly with a fork.
  • Beat in the salt, pepper, and cheese.
  • Add the drained cooled zucchini and onion mixture.
  • Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
  • When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
  • Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
  • Be careful not to overcook the eggs.
  • To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
  • Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
  • Serve warm or cold, cut into wedges.

Nutrition Facts : Calories 294.9, Fat 22.8, SaturatedFat 5.7, Cholesterol 239.7, Sodium 565.5, Carbohydrate 9.7, Fiber 2.4, Sugar 6.2, Protein 14.2

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped (optional) or 1/2 teaspoon dried thyme, crushed (optional)
1 1/2 lbs zucchini
2 tablespoons Italian parsley or 2 tablespoons fresh basil, chopped
5 large eggs
1/2 teaspoon salt
black pepper (to taste)
1/2 cup freshly grated parmigiano-reggiano cheese (parmesan cheese)

ZUCCHINI FRITTATA WITH BLOSSOMS

Categories     Egg     Vegetable     Breakfast     Brunch     Broil     Quick & Easy     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 lunch or brunch servings

Number Of Ingredients 12



Zucchini Frittata with Blossoms image

Steps:

  • Whisk together whole eggs, whites, milk, ricotta salata, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Preheat broiler.
  • Cook zucchini in oil in a 12-inch ovenproof nonstick skillet (or wrap plastic handle in a double layer of foil) over moderate heat, stirring, until just tender, about 8 minutes. Add garlic, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 1 minute. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
  • Sprinkle top with Parmigiano-Reggiano and arrange blossoms (if using) evenly on top, pressing them in lightly.
  • Broil frittata 6 inches from heat until set, puffed, and golden brown, about 3 minutes.
  • Cool 5 minutes, then loosen edges with a spatula and slide onto a platter. Cut into wedges and serve warm or at room temperature.

7 whole large eggs
3 large egg whites
1/2 cup whole milk
5 oz ricotta salata, finely crumbled (1 cup)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 medium zucchini (1 to 1 1/4 lb total), quartered lengthwise and cut crosswise into 1/2-inch-thick pieces
1 tablespoon olive oil
1 garlic clove, finely chopped
1 1/2 teaspoons chopped fresh oregano
1/4 cup finely grated Parmigiano-Reggiano (1 oz)
6 large zucchini blossoms (optional), tough ends removed

ZUCCHINI FRITTATA WITH BLOSSOMS

Recipe for zucchini frittata Italian omelet with squash blossoms.

Categories     Egg     Vegetable     Brunch     Broil     Vegetarian     Quick & Easy     Lunch     Parmesan     Zucchini     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8



Zucchini Frittata with Blossoms image

Steps:

  • In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
  • Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

12 large eggs
1 cup freshly grated Parmesan
2 medium zucchini, rinsed and cut into 2-inch-long julienne strips (about 3 cups)
3 tablespoons olive oil
1 onion, chopped fine
3 garlic cloves, minced
1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, crumbled
6 to 8 zucchini blossoms, pistils removed if desired

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From endofthefork.com


ZUCCHINI FRITTATA (20 MINUTE PREP!) - EASY LOW CARB
Add onion, zucchini and bell pepper. Cook until zucchini is tender crisp. Whisk eggs, cream, and seasonings. Pour egg mixture into skillet and top with cheddar and bacon. Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes if desired. Rest at least 5 …
From easylowcarb.com


ZUCCHINI FRITTATA FOR TWO - RECIPES | PAMPERED CHEF CANADA SITE
Remove bacon to paper towels; drain grease. Spiralize zucchini with the thick fettuccine blade on the Veggie Spiralizer. Divide evenly into wells of egg cooker. Top with onion. Microwave on HIGH 1- 1 minute 30 seconds or until crisp-tender. Whisk egg whites in a small bowl. Stir in half of cheese and salt. Pour egg mixture over vegetables.
From pamperedchef.ca


ZUCCHINI FRITTATA RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a ...
From eatingwell.com


ZUCCHINI FRITTATA | KING ARTHUR BAKING
Stir to combine. Drizzle 1 tablespoon olive oil into a 9" or 10" cast iron skillet, and heat the skillet on the stovetop until the oil is very hot. Spread the vegetable mixture evenly in the pan. Bake the frittata for about 20 to 25 minutes, until it's light golden brown on top. Remove from the oven, and serve hot, in wedges.
From kingarthurbaking.com


ZIPPY ZUCCHINI FRITTATA RECIPE - EATINGWELL
Directions. Preheat oven to 350 degrees F. Lightly coat 12-inch pizza pan with cooking spray; set aside. Spread shredded zucchini on large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from zucchini.
From eatingwell.com


ZUCCHINI FRITTATA RECIPE WITH RICOTTA - SHE LOVES BISCOTTI
Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally. Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the “wetness” of the zucchini.
From shelovesbiscotti.com


CRISPY ZUCCHINI FRITTATA - HONEST COOKING
mix of canola/vegetable and olive oil for frying. Instructions. Cook onion in oil at low heat until extremely soft and "melted", about 25 minutes. Mix eggs, onion, zucchini, spices together. Add cheese and bread crumbs a little at a time until it has a batterlike consistency. Spoon batter into hot (not boiling!) oil.
From honestcooking.com


ZUCCHINI FRITTATA RECIPE (KETO-FRIENDLY) - KATHRYN'S KITCHEN
Preheat oven to 400 degrees F. In a medium bowl, toss together the sliced zucchini, olive oil, grated parmesan cheese, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. In a large bowl, whisk together the eggs, dried onion, garlic powder, Italian seasoning, cream, milk, cheeses, 1/4 teaspoon salt and 1/4 teaspoon pepper until combined.
From kathrynskitchenblog.com


BEST ZUCCHINI AND GRUYERE FRITTATA SQUARES RECIPES | BAREFOOT …
cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
From foodnetwork.ca


RECIPES ZUCCHINI "FRITTATA" | SOSCUISINE
Add salt and pepper, cover, and cook over low heat about 7-8 additional min, or until the zucchini is soft, but still al dente. If zucchini are giving out liquid, it must be removed from the pan. Break 2 eggs directly into the pan, then stir, using a wooden spoon and cook 2 min over medium heat. Remove the pan from the heat.
From soscuisine.com


THE MOST DELICIOUS ZUCCHINI FRITTATA - THE GENETIC CHEF
Preheat oven 350°. Place a rack in the upper third of the oven. Do not place the rack closest to the broiler but one below. Heat oil and butter in a large 12” cast iron skillet or heavy nonstick oven proof skillet over medium high heat. A large nonstick saute pan also works. Add the onions, zucchini, and some salt.
From thegeneticchef.com


ZUCCHINI FRITTATA | KING ARTHUR BAKING
Heat 2 tablespoons olive oil in a large skillet, and sauté the squash/onions until they're soft, about 20 minutes. The vegetables will greatly diminish in volume. Season to taste with additional salt, if desired, and pepper. Preheat the oven to 400°F. In a large bowl, beat together the following:
From kingarthurbaking.com


EASY ZUCCHINI FRITTATA | CAMILA MADE
Preheat the oven to 450 °F, and set an oven rack in the middle position. Using a food processor or box grater, grate the zucchini. Set aside. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, stirring frequently, until softened, 4-5 minutes. Add the zucchini and sun-dried tomatoes.
From camilamade.com


EASY ZUCCHINI FRITTATA RECIPE - WELL SEASONED STUDIO
Prep the zucchini. Preheat oven to 375F. Wash and dry zucchini, then thinly slice into rounds that are ⅛" thick. Should yield 1 ½-2 cups total. Heat 2 Tbsp extra virgin olive oil in a 11" skillet over medium-high heat. When hot, add the sliced zucchini and cook, stirring occasionally, for 5 minutes, or until just beginning to brown.
From wellseasonedstudio.com


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