Best 3 Zucchini And Corn Frittata Recipe By Tasty Recipes

If you're looking for a healthy yet delicious breakfast, lunch, or dinner option, then zucchini and corn frittata by Tasty is an ideal choice. With just a few simple ingredients and easy-to-follow steps, this frittata is packed with flavor and can be enjoyed by people of all ages. Zucchini and corn are combined with eggs, Parmesan cheese, and fresh herbs to create a satisfying and nutritious meal that can be served hot or cold. Whether you're a beginner in the kitchen or a seasoned cook, this recipe is a great way to use up leftover vegetables and enjoy a tasty dish that's both satisfying and guilt-free.

Here are our top 3 tried and tested recipes!

ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

Zucchini And Corn Frittata Recipe by Tasty image

Here's what you need: large eggs, heavy cream, kosher salt, ricotta cheese, bacon, medium yellow onion, garlic, red pepper flakes, zucchini, corn, black pepper, fresh parsley

Provided by Rie McClenny

Categories Breakfast

Yield 6 servings

Number Of Ingredients 12

Ingredients

10 large eggs
¼ cup heavy cream
2 teaspoons kosher salt, divided
1 cup ricotta cheese
6 strips bacon, chopped
1 medium yellow onion, sliced
3 cloves garlic, minced
½ teaspoon red pepper flakes
2 cups zucchini, thinly sliced
1 cup corn, fresh or frozen and thawed
½ teaspoon black pepper
fresh parsley, for garnish, chopped

Steps:

Preheat the oven to 400˚F (200˚C).
In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
Add the onion to the pan and cook until caramelized, 8-10 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
Pour the egg mixture over the vegetables, then top with the bacon.
Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
Garnish with parsley, then serve directly from the skillet.
Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 33 grams, Sugar 4 grams

FRESH CORN AND ZUCCHINI SAUTE

Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories Side Dish Vegetables Squash Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

CORN, ZUCCHINI, AND PASTA FRITTATA

Corn, Zucchini, and Pasta Frittata image

Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

4 cups reserved orzo salad from Corn and Zucchini Orzo Salad
8 large eggs, lightly beaten
1/2 cup chopped fresh basil
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
Lemon wedges, for serving

Steps:

Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.

Nutrition Facts : Calories 249 g, Fat 13 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g

Tips:

Choose fresh, tender zucchini and corn. For the best flavor, use zucchini that is small and firm, with no blemishes. Corn should be sweet and milky.
Shred the zucchini and corn coarsely. This will help them to cook evenly in the frittata.
Use a non-stick skillet. This will help to prevent the frittata from sticking and burning.
Cook the frittata over medium heat. This will help it to cook evenly without burning.
Do not overcook the frittata. It is done when the center is just set and the top is golden brown.
Serve the frittata warm or at room temperature. It can be served for breakfast, lunch, or dinner.

Conclusion:

This zucchini and corn frittata is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh zucchini and corn, and it is also a healthy and filling meal. With its simple ingredients and easy-to-follow instructions, this frittata is sure to become a favorite in your kitchen.