Zucchini Frita With Charred Tomato Salsa Recipes

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PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA



Portobello and Zucchini Sandwiches with Tomato Salsa image

Provided by Food Network

Time 1h5m

Yield 2 dinner servings

Number Of Ingredients 7

2 medium zucchini, cut into 1/4inch thick vertical strips
1/2 cup vinaigrette
4 portobello mushrooms
2 tablespoons green or black olivada (olive paste)
1/2 cup robiolla or soft fresh goat's cheese
Tomato salsa (see recipe below)
Snipped chives and sliced pitted cured black olives for garnish

Steps:

  • Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.

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.

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