Tuesday, August 20, 2013

Zucchini Frittatas with Tomato Jam

Featured Ingredient: Zucchini

We have a serious zucchini problem! Our gardens have been so-so this year, but one thing that is growing in copious amounts is zucchini. The fridge is packed with elephantine sized squash, so I’ve been adding zucchini to everything these days – gazpacho, muffins, salads, you name it. In my recent no-cook cookbook, I have a recipe that uses shaved zucchini in salads, which I’m finding is a great way to use it up.

Zucchini is also a stellar addition to these muffin sized frittatas. Because they reheat wonderfully, they are a perfect thing to have on hand for harried work-week dinners. In a recent issue of Bon Appetit magazine they had a killer sounding tomato jam that I really wanted to try out. Indeed, this is most flavorful topping imaginable. Particularly using ripe-this-very-minute local tomatoes.

If you try out this recipe, let me know how it goes.  

Zucchini Frittatas with Tomato Jam

Tomato jam adapted from Bon Appetit.

2 cups grated zucchini
8 large eggs
1 cup fresh corn kernels, about 1 cob
1/2 cup grated Parmesan cheese
2 tablespoons chopped dill
1 shallot, finely chopped
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

2 tablespoons grapeseed oil or canola oil
2 tablespoons yellow mustard seeds
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
2 shallots, thinly sliced
2 garlic cloves, minced
1 tablespoon chopped peeled fresh ginger
3 tablespoons fish sauce
2 tablespoons sugar
1 1/2 teaspoons ground turmeric
1/4 teaspoon crushed red pepper flakes
3 large beefsteak tomatoes, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon black pepper

Place zucchini in colander, toss with 1/2 teaspoon salt and let sit 15 minutes. Place zucchini on a clean kitchen towel, roll tightly and wring out as much water as possible.

Preheat oven to 375 degrees F. In a large bowl, lightly beat eggs and stir in zucchini, corn, Parmesan cheese, dill, shallot, paprika, salt and black pepper. Divide among 12 standard sized greased or paper lined muffin cups. Bake for 20 minutes, or until eggs have set. Let cool several minutes before unmolding.   

To make the jam, heat oil in a large saucepan over medium heat. Add mustard seeds, coriander, and cardamom. Cook, stirring often, until mustard seeds begin to pop, about 1 minute. Add shallots, garlic, and ginger and cook, stirring often, until softened, about 3 to 5 minutes. Add fish sauce, sugar, turmeric, and red pepper flakes; cook, stirring constantly, until sugar is dissolved, about 1 minute. Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often, until tomatoes are falling apart and mixture thickens, about 35 minutes. Mix in lime juice and black pepper.

Serve frittatas with tomato jam. 


  1. Zucchini does have a magical way of multiplying!

    Michelle D...

  2. Do you know how long the frittatas would last? They sound really good and I presume these would make great, quick breakfasts.

  3. Oh, I think they would last in the fridge for at least 4 days.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.