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Herbed Zucchini Frittata

Veggie.Lover's picture
  Milk 1⁄2 Cup (8 tbs)
  Unbleached white flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Ricotta cheese/Low fat cottage cheese 1 Cup (16 tbs)
  Crumbled tofu 3⁄4 Cup (12 tbs), drained
  Crumbled dry oregano 1⁄4 Teaspoon
  Crumbled dry basil 1⁄4 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Black pepper To Taste
  Zucchini 3 , cut into 1/4 inch slices (6 Inch Pieces)
  Garlic powder 1 Teaspoon
  Frozen chopped spinach/1 pound fresh spinach, steamed and drained 10 Ounce, thawed and drained (1 Package)
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Shredded colby cheese/Sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Crumbled tofu 3⁄4 Cup (12 tbs)
  Crumbled dry marjoram/Crumbled dry basil 1⁄4 Teaspoon
  Grated parmesan cheese 1 Tablespoon
  Vegetable oil 3 Tablespoon
  Pepper To Taste
  Salt To Taste

Process all batter ingredients together in a blender or food processor until smooth. Set aside. Lightly saute zucchini slices in vegetable oil until golden. Arrange zucchini in circles over the bottom and up the sides of a round shallow casserole or large (10- to 11-inch) quiche dish. Season with a light sprinkling of salt, pepper and garlic powder.
Squeeze spinach between your hands to press out excess liquid. Combine spinach in a large bowl with cheeses and tofu. Add pureed batter ingredients and mix well.
Spoon mixture over zucchini carefully so as not to disturb slices. Sprinkle with salt, pepper, marjoram or basil, and Parmesan cheese.
Bake at 375° F. for 45 minutes. Remove from oven and let stand for 5 to 10 minutes. Cut into wedges and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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Herbed Zucchini Frittata Recipe