This zucchini frittata is easy, quick to make, absolutely delicious, and healthy. This savory egg-free frittata recipe is like a crustless quiche that is gluten-free and rich in proteins. Watch the video on the recipe card.

Surprisingly similar to egg frittata, this zucchini frittata is soft, moist, and nutritious.

I like making this vegan version, for it is as easy and quick as the original recipe, with the only difference being the protein source. This recipe substitutes chickpea flour for eggs.

The best thing about this vegan frittata is that you don't even taste the chickpea taste. I know there're people who can't stand the chickpea/garbanzo taste, but worry not, you'll not notice it here.

You MUST try this frittata, we love it, and we never get enough of it. I believe that you, too, deserve this deliciousness.

What's frittata?

Frittata is an egg-based Italian dish generally made with a lot of eggs and potatoes cooked in a skillet. However, you can customize it to a low-carb frittata using green vegetables like zucchini, asparagus, spinach, or even mushrooms.

Frittata is a perfect light dinner or a savory breakfast, especially leftovers.

Ingredients for this zucchini frittata.

In this zucchini frittata, I like keeping things simple. You can, however, add more vegetables as you get used to the recipe.

To make a real savory frittata that's spicy and delicious, I use

chickpea/garbanzo flour
nutritional yeast
curry powder
herbs de Provence or oregano alone
some warm water
salt
bicarbonate of soda
olive oil for cooking
zucchini (look for young and fresh ones and slice them thinly)

How to make the frittata

Step 1.

Prepare the chickpea flour by combining the flour, curry, herbs, salt, nutritional yeast, baking powder, some olive oil, and water. Whisk them, adding a little water at a time, or put the ingredients in a blender and blend to batter.

Let the batter stand for a minimum 30 minutes. I like leaving mine up to 1 hour when I've time.

Step 2.

Slice the zucchini
Slightly cook zucchini in a skillet with some oil for about 5 minutes. Check the seasoning and add some more salt if need be.
Remove the zucchini from the skillet and let them cool for a few minutes.

Step 3.

Pour the zucchini into the batter and stir well.
Heat the skillet, add some oil, pour the batter, and cook covered with a lid on medium heat.

Another option would be to bake the batter in an oven heated to 180°C/356°F for 35 minutes.

I prefer baking when I don't have time to stand by the kitchen or when making a big frittata.

Either way, the zucchini frittata is delicious, but the stove version is more soft and moist than the baked one because the dry heat evaporates the moisture.

How to serve the frittata

Frittata is usually served as a starter, side dish, or main dish when looking for a light meal.

I love our frittata served with a salad for a complete dinner.

The leftover is a fantastic breakfast that both my kids and I love.

Troubleshooting

If you're using cast iron or non-coated skillet, you'll find that some batter sticks to the pan. This is why you need to heat the skillet well and add enough oil before pouring the batter.
On a non-stick skillet, the frittata can be flopped. But this has not been possible for me because I use only cast iron or inox skillets.
If you cook on high heat, the frittata will burn before cooking! If this happens, reduce the heat, cover the frittata with parchment paper, and place the lid on top, giving it 3-5 minutes to cook.
On a non-stick skillet, the frittata can be flopped. But this has not been possible for me because I use only cast iron or inox skillets. Read about the dangers of cookware in this article.

Try these zucchini recipes.

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5 from 2 votes