Best Sunburst Squash Zucchini And Tomato Frittata With Sheeps Milk Ricotta Recipes

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ZUCCHINI, SQUASH AND TOMATO PACKETS



Zucchini, Squash and Tomato Packets image

Provided by Food Network Kitchen

Yield 4 to 6 servings

Number Of Ingredients 9

1 green zucchini, sliced into 1/4 inch rounds
1 yellow squash, sliced into 1/4 inch rounds
1 Vidalia onion, sliced
5 plum tomatoes, sliced into 1/4 inch rounds
1 cup sharp white cheddar cheese, grated
4 tablespoons olive oil
Salt
Pepper
1/4 cup basil, chiffonade

Steps:

  • Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.

PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE



Perfect Frittata with Zucchini and Provolone image

This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Serves 6 to 8

Number Of Ingredients 9

3 tablespoons butter
1 cup sliced scallions (about 6)
3/4 teaspoon coarse salt, divided
2 cups thinly sliced zucchini (about 1 medium)
12 large eggs
1/4 cup whole milk
1/4 cup thinly sliced fresh basil
1/4 teaspoon freshly ground pepper
3/4 cup grated provolone (2 1/2 ounces)

Steps:

  • Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
  • Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
  • Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.

ZUCCHINI FRITTATA



Zucchini Frittata image

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

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

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.

HERB FRITTATA WITH ZUCCHINI AND YELLOW SQUASH



Herb Frittata with Zucchini and Yellow Squash image

Yield serves 6

Number Of Ingredients 12

1 tablespoon unsalted butter
2 1/2 tablespoons olive oil
7 large eggs
1/4 cup heavy cream or milk
1/4 cup coarsely chopped fresh chives, plus whole chives for garnish
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 teaspoon coarsely chopped fresh thyme
1/4 teaspoon finely chopped fresh marjoram
1/2 teaspoon coarse salt
Freshly ground pepper
1 small zucchini, cut crosswise into thin rounds
1 small yellow summer squash, cut crosswise into thin rounds

Steps:

  • Heat the butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
  • Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
  • Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.
  • Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.

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