Zucchini Muffin Frittatas: The Smart and Easy Idea for your Appetizers and Day Trips
Are you looking for an easy, quick idea that everyone will love? These zucchini muffin frittatas are the ultimate solution! No long stovetop frying, no excessive mess: everything is assembled directly in the molds and baked in the oven.
They are excellent both hot right out of the oven and melty, but also at room temperature, which makes them the ideal choice for an informal aperitif with friends as finger food or for a picnic, a packed lunch, a mountain or beach outing!
Why you’ll love these Frittata Muffins?
The secret of their simplicity lies in the “zero stress” method: the zucchinis are sliced into thin rounds and placed directly into the molds. They are tasty single servings that solve dinner in minutes and help clear out the fridge with flavor.
Other tasty buffet appetizer recipes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work at no extra cost to you!
- 2 zucchini
- 3 eggs
- 3.5 oz spicy provolone (about 1 cup shredded)
- 0.5 cup grated Parmesan
- 3 tbsp milk
- 1 tsp ground nutmeg
- to taste aromatic herbs (thyme, chives and mint)
- to taste flour
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Mandoline
- 1 Mixing Bowl
- 1 Bowl
- 1 Fork
- 1 Muffin Pan
- 1 Brush
- 1 Ladle
Steps
Start by washing the zucchini under running water. Trim only the stem end, leaving the small stem in place for convenience (it helps prevent cutting yourself), then using a mandoline, slice them into thin rounds.
Transfer the sliced zucchini to a large mixing bowl and season with salt and pepper.
Give everything a good mix with your hands and set aside.
In a bowl combine the eggs, the grated Parmesan, two pinches of salt, a grind of pepper, the ground nutmeg, the finely chopped aromatic herbs and the milk.
Beat with a fork until you obtain a smooth, homogeneous batter.
Now, one by one, place into well-oiled and floured muffin molds* a few zucchini rounds at the base and a few slices of provolone.
Create a second layer by overlapping some more zucchini and slices of cheese.
Completely cover with the egg batter, leaving about 1/2 inch of border.
Continue this way until all ingredients are used. Finish with plenty of grated Parmesan on top.
Finally, sprinkle with a little breadcrumbs and place in a preheated convection oven at 356°F for about 20 minutes.
Let cool slightly, gently loosen the frittatas from the edges of the molds with a rigid spatula and remove your frittatas.
And voilà… the zucchini muffin frittatas are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉These zucchini muffin frittatas keep in the refrigerator for 2-3 days inside suitable refrigerated containers, preferably glass.
👉In the freezer up to one month; to consume, let them thaw and then reheat briefly in the oven or microwave to restore firmness.
Tips, notes, variations and suggestions
🔵*Instead of a traditional steel muffin pan, you can use silicone molds, which will make removal easier.
🔵If you want to change the flavor: the recipe is very versatile, allowing you to replace the zucchini with other seasonal vegetables that do not require pre-cooking, provided they are cut thinly, such as carrots (grated or cut into thin julienne), cherry or piccadilly tomatoes (halved or quartered), bell peppers (cut into very small dice – brunoise). Also:
Spinach or Swiss chard: Use fresh leaves (baby spinach preferred) roughly chopped. They will wilt directly in the heat of the egg mixture.
Spring onion or leek: Slice very thinly. They are more tender than browned onion and cook quickly, adding sweetness.
Peas (frozen): They can be added directly to the mix still frozen or lightly rinsed; their small size allows quick cooking.
🔵If you are not vegetarian, replace with cubes of cooked ham, speck or pancetta for a saltier touch.
FAQ (Questions and Answers)
1. Why did my muffins stick?
This usually happens if the bottom and sides of the muffin tins were not well brushed with oil and floured. The secret is exactly that.
