Herbed Zucchini Frittata
|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|
|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|
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.