Zucchini Tomato Pasta Frittata Recipes

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PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

ZUCCHINI TOMATO FRITTATA



Zucchini Tomato Frittata image

" 'Frittata' is Italian for 'omelet,' and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It's great for a quick late-night bite." Kim Sosebee - Cleveland, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1-1/2 cups egg substitute
1/2 cup 2% cottage cheese
2 green onions, chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/8 teaspoon crushed red pepper flakes
1 cup sliced zucchini
1 cup fresh broccoli florets
1 medium sweet red pepper, chopped
2 teaspoons canola oil
2 tablespoons grated Parmesan cheese

Steps:

  • Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. , In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

ZUCCHINI AND TOMATO FRITTATA



Zucchini and Tomato Frittata image

Serve this hearty egg dish at breakfast, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Steps:

  • Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  • In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
  • Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g

ZUCCHINI-TOMATO FRITTATA



Zucchini-Tomato Frittata image

Make and share this Zucchini-Tomato Frittata recipe from Food.com.

Provided by Gingerbear

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

8 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or 2 tablespoons green onions
2 tablespoons extra virgin olive oil
2 zucchini, thinly sliced
1/2 cup thinly sliced vidalia onion
1 medium tomatoes, peeled and chopped
1 clove garlic, minced

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
  • Set aside.
  • In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
  • Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
  • Repeat with the rest of the zucchini and reserve.
  • Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
  • Return the zucchini to the skillet, evenly distributing it.
  • Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
  • Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
  • Invert it onto a plate, cut into slices and serve.

Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4

ZUCCHINI TOMATO PASTA FRITTATA



Zucchini Tomato Pasta Frittata image

Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 45m

Yield 6-8 wedges

Number Of Ingredients 13

3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 -4 green onions, chopped (can use 1/2 cup yellow onions, but the green onions are best)
1 zucchini, thinly sliced
2 firm ripe tomatoes, chopped (can use as many tomatoes as you wish)
8 -9 large eggs
1 1/2 cups half-and-half cream
1 teaspoon dried basil (to taste) or 1/4 cup chopped fresh basil (to taste)
1/4-1/3 cup grated romano cheese or 1/4-1/3 cup parmesan cheese
2 cups cooked pasta (use spaghetti or linguine for this)
seasoning salt
pepper
3 tablespoons olive oil
1 cup grated mozzarella cheese (optional) or 1 cup cheddar cheese (optional)

Steps:

  • In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
  • In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
  • Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
  • Heat oil in the frypan.
  • Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
  • At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
  • Set oven to 400°F and transfer the frypan to the oven.
  • Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
  • Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
  • Cut into wedges and serve.

Nutrition Facts : Calories 371.9, Fat 27.3, SaturatedFat 11.7, Cholesterol 289.3, Sodium 218.4, Carbohydrate 19.3, Fiber 3.2, Sugar 2.4, Protein 13.5

ROASTED ZUCCHINI AND TOMATO PASTA



Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
  • In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
  • Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

TOMATO AND ZUCCHINI FRITTATA RECIPE - (4.6/5)



Tomato and Zucchini Frittata Recipe - (4.6/5) image

Provided by Taraespo

Number Of Ingredients 8

2 tsp olive oil
1 medium onion, diced
1-1/2 cups (7 oz) zucchini, diced into matchsticks
4 large eggs
4 large egg whites
1/4 cup Asiago cheese, grated
salt and fresh pepper
2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Steps:

  • Preheat oven to 400 Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally. In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper. Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces

ZUCCHINI-TOMATO PASTA SAUCE



Zucchini-Tomato Pasta Sauce image

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI-TOMATO FRITTATA SANDWICHES



Zucchini-Tomato Frittata Sandwiches image

Categories     Sandwich     Egg     Tomato     Vegetable     Breakfast     Brunch     Sauté     Vegetarian     Lunch     Fall     Spring     Summer     Winter     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Servings

Number Of Ingredients 12

3 large egg whites
2 large eggs
2 tablespoons thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, trimmed, very thinly sliced
2 plum tomatoes, seeded, chopped
1 garlic clove, minced
8 slices crusty Italian bread or wheat bread
2 tablespoons tapenade*
1 large bunch arugula, trimmed

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.
  • Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
  • *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

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2022-08-15 Preheat the oven to 425 F and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve ...
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ROASTED TOMATO AND ZUCCHINI FRITTATA RECIPE - FOODIECRUSH
2012-09-25 Sprinkle with oregano leaves and roast in oven for 15 minutes. Remove and set aside. In a medium bowl, whisk together eggs, half and half, 1/4 cup of parmesan and salt. In a 9-inch saucepan over medium high heat, melt butter with olive oil. Add zucchini and a sprinkle of salt and sauté for 5 minutes or just until zucchini starts to lightly brown.
From foodiecrush.com


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