Cheezy Zucchini And Pasta Frittata Recipe 455 Food

CHEESY PASTA AND VEGGIE FRITTATA

Steps:

• 1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
• 2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
• 3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
• 4. Add optional shrimp or chicken. Season with salt and pepper.
• 5. Toss in the spaghetti.
• 6. Mix thoroughly so vegetables and pasta are evenly distributed.
• 7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
• 8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
• 9. Pour into a 9X9 Pyrex dish.
• 10. Sprinkle with mozzarella cheese on top and place in oven.
• 11. Bake until eggs have set in the center (10 to 12 minutes).
• 12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
• 13. Remove from oven, sprinkle with basil, cut into squares, and serve.

ZUCCHINI TOMATO PASTA FRITTATA

Steps:

• In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
• In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
• Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
• Heat oil in the frypan.
• Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
• At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
• Set oven to 400°F and transfer the frypan to the oven.
• Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
• Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
• Cut into wedges and serve.

FRITTATA WITH ZUCCHINI

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.

ZUCCHINI AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

ZUCCHINI AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
• Set aside to cool slightly.
• Butter the bottom and sides of a glass 13x9 Baking dish.
• In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
• Add the fresh parsley and dill to the egg mixture and stir well.
• Add the shredded cheese to the egg mix and stir well.
• Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
• Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
• Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.

ZUCCHINI HAM FRITTATA

Steps:

• In a 9-in. microwave-safe pie plate, combine zucchini and onion. Microwave, covered, on high for 3-4 minutes or until tender; drain., In a bowl, whisk eggs, salt and pepper; stir in cheese and ham. Carefully pour over zucchini mixture. Microwave at 70% power for 8-9 minutes or until a knife inserted in the center comes out clean.

ZUCCHINI PASTA

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
• Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
• Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

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.

CHEEZY ZUCCHINI AND PASTA FRITTATA RECIPE - (4.5/5)

Steps:

• BATTER Place all the ingredients, except for the milk, in your food processor, and process for 1 minute or so - then add your milk a little at a time. The consistency of the batter must be thick. ASSEMBLING THE DISH 1.Heat up 2 tablespoons of oil in a non-stick pan, and fry the grated zucchini, until they get a little color. It's possible they will yield their juices, but the juice will evaporate as you fry away. Keep turning them around - 5 minutes . Then remove and set aside in a bowl. 2.Next, add some more oil to the pan, heat it and then add your drained cut up spaghetti. Allow to sit in the pan for a while about 2 minutes or so - then turn it around so that the spaghetti begins to take some color. When it's turned a little light golden, as you continue to mix, at this point you can add the batter to it, spreading it with a spatula as best you can on the surface. It will not look a pretty sight at this point, but don't take that too seriously. 3.Allow the frittata to begin to solidify a little, and using a metal spatula, add the zucchini on top, again spreading them as evenly as you can. Gently push the edges, add a little salt, and then transfer the frittata to a well-greased round oven dish, about 8 inches across . Even it out gently with a fork, pour some olive oil on top, and place it in a hot 400ºF for half an hour, or until golden

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.