Whole Food, Plant-Based Recipe Zucchini Frittata

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

This frittata is a really popular, flavorful dish that can be served for breakfast, brunch, lunch, or dinner. Pair it with a green salad, roasted potatoes, roasted seasonal vegetables, cooked, whole grains, or alongside fresh berries or cut fruit.

Ingredients

Frittata

  • 2 zucchinis, grated (about 3 cups)

  • 2 garlic cloves, finely minced
  • 1 cup chickpea flour
  • ¼ tsp turmeric (for color)
  • ¼ tsp kala namak (Indian black salt) optional, for eggy flavor
  • 2-3 T fresh basil, chopped

Toppings (optional)

  • 1 T salsa (lower-salt, if available)

  • 1 avocado, diced
  • 1 dollop of plant-based yogurt
  • Additional fresh basil

Instructions

1. Preheat the oven to 350°F.
2. Choose a square, loaf, or round pan and line the bottom and sides with parchment paper. Alternatively, use a silicone pan, which does not require parchment.
3. In a nonstick skillet, cook the grated zucchini until softened. If needed, add 1 tablespoon of water to prevent sticking.
4. Stir in the garlic and cook for an additional 3–4 minutes. Season with freshly ground black pepper.
5. In a bowl, whisk together the chickpea flour, turmeric, and kala namak (if using). Gradually add 2 cups of water, whisking continuously until the batter is smooth and free of any lumps.
6. Stir the cooked zucchini and basil into the batter and mix well.
7. Pour the mixture into the prepared baking pan.
8. Bake for 40-45 minutes, or until the top has some cracks and is be light brown.
9. Add toppings, and serve.