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Main Course

Zucchini Frittata with Feta Cheese

August 14, 2018 by Marisa 18 Comments

Zucchini Frittata with Feta Cheese

A one pan meal and virtually fuss free, this Zucchini Frittata with Feta Cheese is light, delicate and simply perfect for a quick lunch or dinner idea.

Zucchini Frittata with Feta Cheese

Got eggs? If so, then you essentially have the makings of a very good omelette, quiche or even an Italian Frittata.

Frittata, referred to an egg based dish is usually a combination of sautéed vegetables enhanced with some type of cheese and other optional ingredients.

It is the most quintessential way of using up vegetables that have seen better days! But its also an equally wonderful way of utilizing an abundance of home grown vegetables.

Zucchini Frittata with Feta Cheese

Unlike the thinner frittatas which I grew up with, this one is deliciously piled high with thin slices of one of summer’s best squashes.

They’re perfect in a frittata.

These thin slices of sautéed zucchini keep the frittata light, moist and somewhat creamy without the addition of cream.

But really the key ingredient to a fluffier frittata are well beaten eggs. Vigorously beaten eggs have more air incorporated into the mixture. This renders a deliciously moist and fluffy frittata.

Zucchini Frittata with Feta Cheese

For a little tang I’ve added some feta cheese into the mix. But you can just as easily replace the feta cheese with some ricotta salata.

I’ve also topped the frittata with sweet cherry tomatoes for a lovely contrast in colour. And coupled them with a sprinkle of crumbled feta cheese for extra goodness.

Zucchini Frittata with Feta Cheese

This zucchini frittata with feta cheese is splendid in its simplicity and makes for a quick and easy lunch or dinner idea. All thats needed to complete the meal is a side salad of your favourite greens. And lets not forget the vino! Just saying…!

Buon appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

 

Zucchini Frittata with Feta Cheese
Print Recipe
0 from 0 votes

Zucchini Frittata with Feta Cheese

A one pan meal and virtually fuss free this Zucchini Frittata with Feta Cheese is light and delicate and perfect for a quick lunch or dinner idea. 
Course: Main Course
Cuisine: Italian
Keyword: Zucchini Frittata with Feta Cheese
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 3 medium zucchini thinly sliced
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh mint chopped
  • fine sea salt to your taste
  • freshly cracked black pepper to your taste
  • 8 large eggs vigorously beaten
  • 1/4 cup plus 2 tablespoons feta cheese crumbled
  • 6 cherry tomatoes quartered

Instructions

  • Heat the olive oil in an 8 or 10 inch non-stick, ovenproof sauté pan.
  • Add in the sliced zucchini, chopped onions, garlic, fresh mint and season with salt and pepper to your taste.
  • Cook for about 7 to 8 minutes or until the zucchini and onion have softened, while stirring occasionally.
  • Meanwhile in a medium sized bowl, vigorously whisk together the eggs with a little salt and pepper to your taste.
  • Stir the cooked zucchini mixture and 1/4 cup of crumbled feta cheese into the egg mixture.
  • Return the egg and zucchini mixture back into the oven proof sauté pan and top with the sliced cherry tomatoes and 2 tablespoons of crumbled feta cheese.
  • Cook on medium low heat until the edges firm up and the top is still jiggly. About 10 minutes.
  • Once the edges have firmed up, place the pan in the oven on the middle rack and broil for about 4 minutes or until the top is firm and golden brown.
  • Use oven mitts to remove the pan from the oven and slice and serve while still warm.
  • Serve alongside your favourite salad for a complete meal

 

Filed Under: Dinner, Main Course Tagged With: frittata, lunch, supper, zucchini

Pan Grilled Chicken Panini

April 28, 2018 by Marisa 20 Comments

Pan Grilled Chicken Panini

Pan Grilled Chicken Panini are perfect for those days when you long for warmer temperatures. They’re quite easy to make and far healthier then the deep fried variety.

Pan Grilled Chicken Panini

I love them slathered with artichoke pesto and tucking thin slices of prosciutto and lettuce leaves between the buns.

They make an irresistible lunch or dinner served with a side salad or favourite veggies.

You’ll find them perfect for outdoor picnics but are also equally fun for indoor picnics as well.

They’re definitely my ray of sunshine on windy rainy days!

Pan Grilled Chicken Panini

How Do You Grill Juicy Chicken Breasts

Cutting a chicken breast in half and pounding them to a 1/4 inch thick and then allowing them to soak in a quick brine is my preferred way of preparing this tasty meat.

It’s a technique I learned from Fine Cooking Magazine and one that’s easily adapted to suit your own taste buds with your choice of fresh herbs and seasonings.

With this method, cooking time is reduced to 1 or 2 minutes per side and yields a truly moist and succulent meat without drying it out.

The chicken slices also cook evenly since the thickness is pretty much consistent.

You’ll be happy to know that this method works wonderfully whether pan grilled or when using an outdoor barbecue!

Pan Grilled Chicken Panini

 

Pan Grilled Chicken Panini

I fried some sage leaves and tucked them into the panini for some extra goodness.

But don’t throw out the oil because there’s lots of yummy flavour there.

Instead, use it to brush over the sliced buns and then either pan grill the bread or toast them in the oven.

Pan Grilled Chicken Panini

These panini sandwiches made a delicious usage for my leftover artichoke pesto! However you can just as easily go for store bought if you wish. Or, simply substitute the pesto for mayo if you prefer!

You’ll find these grilled chicken panini perfect for those sun kissed moments while lounging in your backyard.

Enjoy them with your favourite ice cold beverage!

And now I’m wishing for some warmer temperatures to enjoy these panini outdoors!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Pan Grilled Chicken Panini
Print Recipe
0 from 0 votes

Pan Grilled Chicken Panini

Pan Grilled Chicken Panini with a slathering of artichoke pesto and thinly sliced servings of prosciutto and lettuce make an irresistible lunch or dinner. A perfect panini to pack for outdoor picnics but also equally fun for indoor picnics as well.
Course: Dinner, Lunch
Cuisine: Italian
Servings: 8 chicken Panini
Author: Marisa

Ingredients

  • 4 skinless boneless chicken breasts (about 6 to 8 ounces each)
  • salt to your taste I use fine sea salt
  • freshly ground black pepper to your taste
  • 1 teaspoon chili flakes
  • 4 cloves of garlic minced
  • 2 tablespoons chopped fresh sage
  • freshly squeezed lemon juice from a 1/2 lemon
  • 1/3 cup extra virgin olive oil plus more for drizzling
  • 8 ciabatta buns
  • 8 slices of prosciutto
  • 1/2 cup artichoke pesto
  • Boston lettuce or any green lettuce of your choice
  • 8 fried large sage leaves optional, recipe below

Instructions

  • PREPARE THE CHICKEN
  • Slice each chicken breast into 2 pieces widthwise across the grain.
  • Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
  • Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
  • Transfer the chicken breasts on a baking sheet placing them in a single layer.
  • Season each slice of chicken with salt, pepper and chili flakes on both sides.
  • Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
  • Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
  • Cover and refrigerate the chicken for 20 minutes.
  • Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
  • Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
  • Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
  • While the breads are toasting, remove the chicken from the fridge.
  • Grease a ridged grill pan with oil and heat until hot.
  • Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
  • Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
  • Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
  • Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
  • Place the top panini bun on and enjoy!

Filed Under: Main Course, Panini Tagged With: barbecue, chicken, grilling, Panini, sandwich

Chicken Parmesan With Kale

June 1, 2015 by Marisa 5 Comments

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Moist and tender Chicken Parmesan with Kale is a complete meal made in one pot from start to finish.

Chicken Parmesan with Kale

This classic Italian-Canadian dish is revisited with the addition of kale, into a one pot wonder. A leafy green vegetable and a nutritional powerhouse rich in vitamins A, C and K as well as iron and calcium with high levels of beta-carotene. Kale is slightly sweet in taste with a hint of pepper. The hearty texture of the kale leaves cooks up beautifully in this dish, soaking up all the wonderful flavors of the chicken and the marinara sauce.

This dish is a lighter and healthier version of the original Chicken Parmigiana and completely gluten free. The chicken breasts are seared not fried, cutting out most of the calories but not skimping on taste. Easy and delicious comfort food, made and finished in one pan. It comes together so easily making it great for a busy weeknight and yet elegant enough for a special occasion. It can be served with a side of rice, pasta, or even extra vegetables and rounded off with a crispy salad. My kind of meal !!

Preparing the kale:

purple kale  Kale 1

Remove the tough stem and central rib by cutting it out with a knife or tearing the leaf away from the rib. Roughly chop the leaves and wash in a bowl of cold water. Swirl the leaves in the water bath to encourage any bits of dirt to float off and to ensure that any critters clinging to the leaves have washed away. Dry the leaves in a salad spinner and set aside.

Ingredients:

  • 4 boneless, skinless, chicken breasts halves
  •    kosher salt and freshly ground pepper
  • 2 tbsp olive oil
  • 1 bunch of kale, tough stems removed and leaves roughly chopped (approximately 8-10 cups)
  • 2 cups Marinara sauce, or your favorite tomato sauce
  • 8 slices mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400F (200C)

Season the chicken generously on both sides with salt and pepper. Warm the oil in a large OVEN PROOF pan over medium high heat. Add the chicken to the pan and cook for 7 minutes, turning once. The chicken will have a nice sear on both sides and should look golden brown. Transfer the chicken to a plate and set it aside.

Add the chopped kale to the frying pan and cook over medium heat just until wilted for about 1 to 2 minutes. Add the chicken with any remaining juices back to your pan with the kale and pour the Marinara sauce over the chicken. Divide the mozzarella slices evenly over each chicken and sprinkle with the Parmesan cheese.

chicken and kale

Place your pan in the preheated oven and bake for 20 minutes, just until the chicken is no longer pink inside.

Serve while still warm.

Yields 4 servings.

Chicken with Kale

Recipe adapted from Williams-Sonoma Cookbook.

Filed Under: Chicken, Main Course, Meat & Poultry Tagged With: chicken, gluten free, Healthy, Italian Food, kale, Marinara sauce, mozzarella cheese, parmesan cheese

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