Zucchini & Mushroom Frittata‑Style Egg‑Free Bake
A savory baked dish using chickpea flour as the base, packed with zucchini, mushrooms, and nutritional yeast.
Total
35 min
Prep
15 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 1/2 cup Chickpea flour
- 3/4 cup Water
- 1 cup Zucchini, grated
- 1/2 cup Mushrooms, sliced
- 2 tablespoons Nutritional yeast
- 1 tablespoon Olive oil
- 1/2 teaspoon Garlic powder
- to taste Salt
- to taste Black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a bowl, whisk chickpea flour with water until smooth; stir in nutritional yeast, garlic powder, salt, and pepper.
- 3
Heat olive oil in a skillet, sauté zucchini and mushrooms for 4 minutes.
- 4
Transfer vegetables to a greased baking dish, pour the batter over them, and smooth the top.
- 5
Bake for 18‑20 minutes, until the edges are golden and the center is set.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 16 g |
| Carbohydrate | 22 g |
| Fat | 12 g |
| Fiber | 9 g |
| Sugar | 4 g |
| Sodium | 320 mg |
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