Best Zucchini Scallion Frittata Cups Recipes

Zucchini-Scallion Fritters image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

1 pound (about 2 medium) zucchini, coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup vegetable oil
Sour cream, for serving

Steps:

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

Perfect Frittata with Zucchini and Provolone image

Provided by Martha Stewart

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 and Gruyere Frittata Squares image

Provided by Ina Garten

Categories appetizer

Time 1h10m

Yield 30 appetizers

Number Of Ingredients 11

Good olive oil
6 ounces pancetta, 1/2-inch-diced
4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
8 to 10 ounces small zucchini, thinly sliced in rounds
2 teaspoons fresh thyme leaves, minced
12 extra-large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
10 ounces grated Gruyere cheese, divided
1/2 cup chopped fresh basil leaves
Julienned fresh basil, for garnish

Steps:

Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.