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
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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
Provided by Michael Chiarello : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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 FRITTERS
Zucchini Fritters... an excellent appetizer or finger food ideal for any occasion and party. You better make plenty of these... they go fast!
Provided by Nonna Maria Fiore
Yield 2 Dozen(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl combine the zucchini, onion, cheese, breadcrumbs, parsley, eggs and flour. Mix well with a spoon until all the ingredients are fully combined. The batter should be thick enough to drop spoonfuls. Put a large sauté pan over a medium-high flame and heat the oil. Drop the batter into the hot oil by spoonfuls. Fry until the fritters are golden brown. Serve hot.
ZUCCHINI FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.
BAKED ZUCCHINI CARROT FRITTERS
This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat.
Provided by chia2160
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix zucchini and 1/2 tsp salt.
- Let it sit 15 minutes, drain.
- Preheat oven to 350°F.
- Spray a 13x9-inch baking pan with cooking spray.
- Heat butter in a saute pan.
- Add carrots,onions and garlic, saute 10 minutes, remove from heat.
- Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
- Spread in greased pan and bake 25 minutes.
- Remove and brush top with oil.
- Place under broiler and cook until lightly browned.
- Cut into squares or use a cookie cutter to cut into rounds.
- Serve with extra butter.
Nutrition Facts : Calories 166.2, Fat 9.7, SaturatedFat 4.8, Cholesterol 110.5, Sodium 420.5, Carbohydrate 12.1, Fiber 1.9, Sugar 3.4, Protein 8.2
ZUCCHINI PIZZA FRITTERS
These zucchini pizza fritters are the perfect after-school snack. Plus, they're freezer friendly! -Marisa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 400°. Coarsely grate zucchini, potato and onion. Place grated vegetables on a double thickness of cheesecloth or a clean tea towel; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the egg, flour, Parmesan, garlic powder, onion powder, parsley, salt and pepper. Form mixture into 1/4-cup patties., In batches, place patties in a single layer onto greased tray in air-fryer basket. Cook until lightly browned, 15-20 minutes. Serve with sauce if desired., Oven method: Preheat oven to 400°. Place fritters on a parchment-lined baking sheet. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 44 calories, Fat 1g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED ZUCCHINI FRITTERS
Cheesy baked zucchini fritters are delicious fresh out of the oven or served cold with your favourite dipping sauce.
Provided by Colleen Milne
Categories Appetizer
Time 39m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°
- Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
- Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
- Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
- In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
- After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
- Stir in the chickpea flour, combining thoroughly
- Form the batter into 12 balls (each ball will be a little less than 1/4 cup)
- Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
- Bake in the center of the oven for 12minutes
- Flip the patties and bake 12 more minutes
- Garnish with parsley and serve hot or allow to cool and refrigerate.
Nutrition Facts : ServingSize 1 g, Calories 78 kcal, Carbohydrate 4 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 246 mg, Fiber 1 g, Sugar 1 g
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
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
BAKED ZUCCHINI FRITTATAS
Make and share this Baked Zucchini Frittatas recipe from Food.com.
Provided by rosasharn
Categories Breakfast
Time 1h7m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Grease two 10-oz. custard cups or individual baking dishes.
- In 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly.
- In medium bowl, beat eggs, half-and-half and seasonings until combined.
- Stir in zucchini mixture. Pour into prepared custard cups or baking dishes.
- Sprinkle with cheeses.
- Bake, uncovered, at 400°F for 14 to 17 minutes or until top is puffy and light golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 200.2, Fat 12.4, SaturatedFat 6.4, Cholesterol 27.8, Sodium 620.4, Carbohydrate 8.1, Fiber 1.6, Sugar 4.8, Protein 14.8
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- Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.
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5/5 (219)Calories 260 per servingCategory Side Dish
- Grate the zucchini, using your food processor's grating attachment, or the largest holes in a box grater, as shown in the video.
- Place the grated zucchini in a strainer set atop a bowl. Mix 1/2 teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid. The more liquid you get rid of, the crispier the zucchini fritters will turn out. And please don't skip this step, as tedious as it might seem - it is crucial to the success of this recipe.
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4.8/5 (76)Total Time 25 minsCategory Appetizer, Side Dish, SnackCalories 55 per serving
- Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
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5/5 (45)Total Time 27 minsEstimated Reading Time 5 minsCalories 162 per serving
- Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
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- Grate half the zucchini on the large holes of a box grater and the second half on the fine holes of a box grater. The larger pieces give the snacks structure and the fine pieces help bind the mixture. Place in a dish towel over a colander and sprinkle on the salt. Let this sit over the sink for 30 minutes while you prepare the other ingredients.
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- Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean kitchen towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a bowl.
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- 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 grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
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4.3/5 (27)Category Appetizer, Breakfast, Side DishCuisine AmericanEstimated Reading Time 4 mins
- Preheat oven to 425° Fahrenheit (220° Celsius) and prepare a baking sheet with parchment paper.
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- Heat your oven to 400 degrees and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!
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- Finely chop 1 medium sized onion, 3 inches celery stalk, 2 to 3 medium garlic cloves and a few parsley leaves.
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- Line a large strainer with a clean dishcloth and fill with the grated zucchini. Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes. Gather all ends of the dishcloth so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Squeezed out as much water as possible.
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