Zucchini And Ricotta Frittata Food

ZUCCHINI AND RICOTTA FRITTATA

Steps:

• Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
• Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
• Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
• Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.

ZUCCHINI & RICOTTA FRITTATA

Steps:

• Preheat the grill to high.
• Heat 2 tbsp oil in a 20cm ovenproof frypan over medium-high heat. Fry the zucchini, in 2 batches, for 2 minutes or until it starts to soften.
• Add the garlic and half the basil and season well with salt and pepper. Cook for a further 30 seconds unti fragrant. Don't overcook the vegetables, as you want them to have some bite. Remove from the pan and set aside.
• Heat remaining oil in the same frypan over medium heat. Swirl oil around in the pan to coat the sides. when the pan is hot, add half the beaten egg, reduce the heat to low and cook for 1-2 minutes until set around the edges. Scatter over zucchini, then crumble over half the ricotta and scatter with half the chopped mint. Add the remaining egg and dot the top with remaining ricotta and the pecorino.
• Transfer the frypan to the grill and cook for about 6-8 minutes until the egg is set and the cheese is melting.
• Remove the pan from the grill, then use a spatula to loosen the edges of the frittata from the pan. Gently ease the fritatta onto a large warmed plate or on a board. Scatter over the remaining chopped mint and some extra pecorino shavings, then serve with a rocket salad, if desired.

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

RICOTTA FRITTATA

Steps:

• 1. Preheat the oven to 375°F.
• 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
• 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
• 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
• 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.

ZUCCHINI AND RICOTTA CASSEROLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
• Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
• Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

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.