Yep…Recipe #45928 on “How to Use Up Your Zucchini.” This frittata is a fantastic summer meal, especially when paired with a large tomato salad.
- 2 medium zucchini, grated
- 2 garlic cloves, finely chopped
- 1 cup chickpea flour
- ¼ teaspoon turmeric (optional, for color)
- Handful of chopped fresh basil
- Cook Time: 1hr
Preheat the oven to 350˚F. Grease a baking sheet or line with parchment paper.
Cook the grated zucchini in a nonstick ceramic pan with 2 tablespoons water until soft. If the water evaporates before the zucchini is done, add a bit more. Stir in the garlic and continue to cook for an additional 3 to 4 minutes. Season to taste with salt and freshly ground black pepper.
Blend the chickpea flour with the turmeric (if using), a pinch of salt and 2 cups water in a large bowl until well combined and clump-free. Add the cooked zucchini and chopped basil to the batter and mix well. Pour the mixture into the baking pan and bake for 40 to 45 minutes.
Leave to cool for 10 minutes before slicing and serve with a fresh tomato salad.
From Vegan in 7: Delicious Plant-Based Recipes in 7 Ingredients or Fewer by Rita Serano, published by Kyle Books. Photography by Laura Edwards.