Zucchini Frittata With Blossoms Food

ZUCCHINI FRITTATA WITH BLOSSOMS

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.

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.

SQUASH BLOSSOM FRITTATA SQUARES

Steps:

• Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces.

ZUCCHINI FRITTATA WITH BLOSSOMS

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.

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

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.

FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY

Steps:

• In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
• Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
• In a medium bowl, stir together the flour and salt.
• Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
• Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
• Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
• Serve warm with your favorite dipping sauce.
• Enjoy!

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
• Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
• Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
• Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.