With its delightful flavors, hearty texture, and impressive health benefits, the Vegan and Gluten-Free Zucchini Frittata is a must-try recipe for anyone seeking a nutritious and satisfying meal. If you're adhering to a gluten-free diet or simply aiming to incorporate more vegetables into your meals, this frittata is certain to become a beloved addition to your culinary repertoire. So, don't hesitate to give it a try and relish in the goodness with every bite!

This frittata isn't limited to a specific mealtime—it's versatile enough to be enjoyed for breakfast, brunch, or dinner. Additionally, it's packed with protein and fiber, ensuring that it not only tantalizes your taste buds but also keeps you feeling full and invigorated.

Health Benefits of Zucchini Frittata

Zucchini is low in calories but high in essential nutrients like vitamin C, vitamin A, potassium, and antioxidants. These nutrients support overall health and well-being.

The combination of chickpea or lentils flour and zucchini provides a good balance of carbohydrates and fiber, which can help stabilize blood sugar levels and prevent spikes.

Olive oil, another ingredient in this frittata, is a heart-healthy fat that may help reduce the risk of heart disease when consumed as part of a balanced diet.

Ingredients

5 zucchini, trimmed and grated

6 spring onions, chopped

1 cup red lentils flour or 1 cup chickpeas flour

1 cup of sauerkraut liquid (or regular water)

1 tablespoon schug or pesto (optional)

1 tablespoon olive oil

1/3 cup breadcrumbs

1 tablespoon nutritional yeast

salt and pepper to taste

Directions

Preheat the oven to broil.

In a mixing bowl, combine the red lentil flour, sauerkraut liquid (or water), schug (or pesto), and olive oil. Whisk together until well combined.

Add the grated zucchini, chopped spring onions, breadcrumbs, nutritional yeast, salt, and pepper to the bowl. Mix thoroughly until all ingredients are evenly incorporated.

Heat 2 tablespoons of olive oil in a nonstick pan over low heat. Pour the batter into the pan and spread it out evenly. Cover with a lid and cook for about 10 minutes, or until the edges become golden brown and the batter is bubbly.

Transfer the pan to the oven, placing it on the lower rack, and continue to cook for an additional 10-15 minutes until the top is golden brown.

Once the top is golden brown, turn off the oven but leave the pan inside for about 10 more minutes to allow the frittata to set.

Allow the frittata to slightly cool down before flipping it or sliding it onto your serving plate.

Serve the frittata along with some tahini and fresh vegetable salad for a delicious and nutritious meal.