Zucchini Frittata Low Carb Recipes

Steps:

• Shred or grate zucchini . Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible. Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible.
• In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven. Add the Parmesan cheese & stir. Add one egg, stir vigorously to combine & then add the second egg and stir again.
• To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne. Stir until well combined. The mixture will be a bit "loose" because of the egg, but will come together when cooked.
• Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet. My pan is large enough for four small fritters at a time. Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown.
• Gently flip & cover with lid again for a couple of minutes until cooked through. Serve with sour cream.

Steps:

• After the zucchini has been cut into a julienne (you can use your food processor if you have one), salt it and drain it in a colander for 30 minutes.
• Rise and pat dry the zucchini.
• Melt butter and olive oil in an oven-proof frying pan and saute the zucchini for about a minute. Remove it from the pan with a slotted spoon.
• Beat the eggs with the sour cream, seasonings and lemon rind.
• Melt the rest of the butter and olive oil in the pan and pour in teh egg mixture.
• Cook eggs over medium heat for about 5 minutes, or until the underside is lightly browned.
• Sprinkle the grated cheese on top and place the whole pan under the broiler for a few minutes, or until it has puffed and is lightly browned.
• Cut the frittata into wedges and serve. Yum!

Steps:

• Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
• Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
• Salt and pepper to taste.
• Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
• Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
• Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.
• When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.
• When the frittata is brown on the bottom, use a plate to turn it over.
• Cook until both sides are brown and firm.
• Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.