Best Zucchini Fresh Herb Mini Frittatas Recipes

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Family-Style Greek Zucchini-and-Herb Frittata image

Provided by Geoffrey Zakarian

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 yellow squash, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 garlic clove, sliced
Kosher salt and freshly cracked black pepper
1 cup canned or jarred slow roasted tomatoes, drained
12 large eggs, beaten
6 ounces feta cheese, crumbled
1/2 cup dill, picked
1/2 cup parsley, chopped

Steps:

Preheat oven to 300 degrees F.
Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
Garnish the frittata with the feta cheese, dill and parsley.

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

Ingredients

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.

THE BEST ZUCCHINI FRITTERS EVER

The Best Zucchini Fritters Ever image

This recipe was given to me after smelling them cooking in my neighbor's kitchen while working in the garden. Zucchini is mixed with onion and cheese into some heavenly fritters. I look forward to making them every summer, all summer! You will too!!!

Provided by JEWELLS733

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 25m

Yield 30

Number Of Ingredients 11

Ingredients

1 large zucchini, finely chopped
1 small onion, chopped
3 eggs, beaten
½ cup freshly grated Romano cheese
1 cup 2% milk
2 cups all-purpose flour
salt and pepper to taste
garlic powder to taste
onion powder to taste
1 pinch dried parsley
¼ cup vegetable shortening

Steps:

In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 7.5 g, Cholesterol 21.3 mg, Fat 3 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 35.6 mg, Sugar 0.8 g

ZUCCHINI FRITTERS

Zucchini Fritters image

One day I wanted to serve zucchini as a side dish-but I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. -Mary Dixson, Catlin, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

Vegetable oil
1/2 cup 2% milk
1 large egg, lightly beaten
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 of 1-ounce package ranch-style dip mix
2 cups (8 ounces) shredded zucchini
Ranch dressing, optional

Steps:

In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. , Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 333mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.