Zucchini & Swiss Frittata Recipe
Ingredients:
1/4 c of milk
6 pcs of eggs (large)
1/4 tsp of pepper (black); ground coarsely
1 tsp of olive oil
1 pc clove of garlic; minced
1/4 tsp salt
2 pc of zucchini (small, 8 ozs); cut to 1/4-inch-thick half-moons
2 oz or 1/2 c of cheese (Jarlsberg or Swiss); shredded
Instructions:
Preheat the oven (350 deg F). Prepare the frittata mix. Beat the eggs w/ pepper and milk w/ fork or whisk into large mixing bowl ’til blended. Then, set it aside.
Meanwhile, prepare swiss zucchini filling. Heat the oil in 10-inch nonstick skillet w/ oven safe handle on medium stove heat ’til hot.
Put in zucchini along w/ salt, cook for 8 mins ’til tender, frequently stirring. Stir garlic in then cook for a min.
Lower the heat and pour the frittata mix onto filling inside skillet. Even sprinkle w/ cheese then cook for 3 mins w/o stirring ’til egg mix begins setting around edges.
Place skillet inside the oven, bake for 10-12 mins ’til frittata sets. Slide the frittata gently out from skillet, transfer to platter for serving then cut to wedges.
>> Zucchini & Swiss Frittata Recipe
Sauteed Zucchini W/ Tomatoes & Anaheim Chile Recipe
Ingredients:
2 Tbsps of olive oil
A pc of small onion (white); sliced
A pc of garlic clove; minced
2 pcs of tomatoes (large); peeled & chopped
A pc of large sweet pepper (red); chopped
3 pcs of zucchini (medium); sliced
4 pcs of chiles (Anaheim); roasted, peeled, seeded & chopped
1/2 tsp of salt
A tsp of oregano (dried); crushed
1/2 tsp of pepper (black); ground fresh
A Tbsp of parsley; freshly chopped
1/4 of cheese (Feta); crumbled
Instructions:
In a large pan, heat oil and add zucchini, garlic, onion and sweet pepper then saute about 4-5 mins. Put in tomatoes, pepper, parsley, salt, chile and oregano. Cover pan then simmer about 6-7 mins or ’til zucchini becomes tender.
Top w/ little amt of cheese (Feta) over every serving. Best served w/ extra-thin roasted pork slices. Spoon tomatoes, then the chile and zucchini mix into radicchio-leaf to add more color.
>> Sauteed Zucchini W/ Tomatoes & Anaheim Chile Recipe
Buttery Peas And Zucchini Recipe
Ingredients:
10 oz of packed peas (frozen, in butter sauce)
2 Tbsps of water (at room temperature)
1 pc of zucchini (medium); sliced thinly
1 Tbsp of pimiento; diced
Instructions:
Cook the peas as stated in its package instructions. Pour onto a bowl and cover it with a plastic wrapper; set on the side.
Place zucchini and water on the skillet; let it simmer till zucchini becomes tender and water has evaporated. Add pimiento and peas; stir thoroughly.
>> Buttery Peas And Zucchini Recipe
Fritelle Di Zucchini And Ricotta Recipe
Ingredients:
1-1/2 pcs of zucchinis (medium); rinsed, dried, and grated
2 pcs of garlic cloves; sliced thinly
1/2 c of scallions; sliced thinly
1/2 c of sheep’s milk (Ricotta, Sardegna)
1 Tbsp of pepper (black, freshly ground)
Zest from 2 pcs of lemons
3 pcs of eggs (large)
3/4 c of flour (all purpose)
1/4 c of oil (olive oil)
Instructions:
Combine the grated zucchini, Ricotta, garlic, and scallions inside a bowl; stir thoroughly till well mixed. Add eggs, pepper, and zest; stir thoroughly. Gradually add the flour, while stirring continuously to prevent lumps.
Heat the oil on a pan then scoop 1/8-cup of the zucchini mix and slowly drop onto heated oil. Cook for 45 secs till golden brown then flip to cook the other side.
Drain onto paper towel(s) then place on a platter along with “Radicchio Salad” and wedges of lemon.
>> Fritelle Di Zucchini And Ricotta Recipe
Stir-Fried Zucchini With Spicy Mint Vinaigrette Recipe
Ingredients:
6 pcs zucchini (medium); ends trimmed, halved lengthwise, cut crosswise to 3-inch pcs & each pc cut lengthwise to 1/4-inch thick slices
2 Tbsps of oil (sesame, dark)
1 tsp of flakes of dried pepper (hot)
1/4 c of soya sauce
1 Tbsp of sugar
1/2 tsp of salt
1 Tbsp of canola oil
3 Tbsps of vinegar (rice)
1 Tbsp of ginger; minced & freshly peeled
2 Tbsps of sake or Chinese wine (rice)
3 Tbsps of mint or coriander; freshly chopped
Instructions:
To make the vinaigrette, heat the oil in saucepan ’til it starts to just smoke. Add flakes of pepper and cover the pan. Take pan off from the heat and let it stand for 3 mins.
Stir the rest of ingredients except the zucchini then stir ’til sugar dissolves. In 12-inch deep skillet or deep heavy wok, add in oil on high stove heat once the skillet or wok is hot. Heat the oil ’til it starts smoking then stir-fry the ginger for 10 secs ’til fragrant.
Add in squash w/ wine then stir-fry ’til tender-crisp about 5-7 mins. Add the vinaigrette along w/ coriander then stir-fry for 30 secs. Transfer into serving plate. Serve at room-temperature, chilled or warm.
>> Stir-Fried Zucchini With Spicy Mint Vinaigrette Recipe
Zucchini And Yellow Squash Julienne Recipe
Ingredients:
1.5 Tbsps of olive oil or butter (unsalted)
1 pc of sweet pepper (red, medium); finely chopped
2 pcs of squash (yellow, medium); julienned to 2-inch strips
1/2 c of scallions; sliced thinly
2 pcs of zucchini (medium); julienned to 2-inch strips
Instructions:
Cook the scallions in oil or butter in 12-inch nonstick skillet on medium heat and stir ’til softened.
Then, add in zucchini, pepper, salt, sweet pepper along w/ squash. Cook for 5 mins, stirring ’til vegetables become tender. Makes 6 servings.
>> Zucchini And Yellow Squash Julienne Recipe
Caramelized Zucchini With Mint Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1 lb of zucchini (fresh); rinsed then sliced into 1/3 inch thick
3 Tbsps of mint leaves (fresh); chopped finely
1-2 Tbsps of vinegar (balsamic)
Instructions:
Heat oil inside a skillet above medium-high heat. Saute slices of zucchini, by batches, season salt & pepper; cook for two mins per side till soft and golden.
Combine all sauteed zucchini, vinegar, and mint; stir thoroughly. Adjust seasonings.
>> Caramelized Zucchini With Mint Recipe