Zucchini frittata

Zucchini farifrittata is an egg-free omelette with chickpea flour that can be prepared both in a pan and in the oven.

The zucchini farifrittata is born from the union between chickpea flour , the typical dish of Ligurian cuisine, and the zucchini omelette . It is much appreciated above all by those who follow a vegan diet , since it is to all intents and purposes an omelette without eggs, but it is also a valid alternative for those who want to fill up on vegetable proteins.

To prepare the chickpea and zucchini fariffrittata you will need chickpea flour , a versatile and amazing ingredient, especially when it comes to replacing eggs. Then you need the zucchini and fresh aromatic herbs: our advice is to use basil which gives the dish an incredible freshness, as well as marrying very well with the zucchini.

Furthermore, you can prepare the zucchini fariffrittata in the oven or in a pan: the result will still be amazing ! Let's see how to proceed.

How to prepare the recipe for baked zucchini frittata

1. First, wash the zucchini and remove the ends, then cut them into slices that are not too thick.
2. Finely chop the shallot and brown it in a pan with a drizzle of oil and a pinch of salt .
3. As soon as it is wilted, add the courgettes and cook over medium heat for about ten minutes, just long enough for them to soften.
4. In the meantime, mix the chickpea flour and water with a whisk to obtain a smooth, lump-free batter.
5. Perfume it with the fresh basil broken up by hand and, once ready, add the courgettes. At this point, the ideal would be to let the batter rest in the refrigerator for a couple of hours before proceeding with the recipe, but if you don't have time, you can skip the step.
6. Pour everything into a pan of about 30×30 cm lined with parchment paper but still well oiled and cook at 200°C for 25 minutes.
7. We advise you to let the chickpea and zucchini frittata cool down before enjoying it.

How to prepare pan-fried zucchini frittata

1. The initial procedure is similar to the previous one: wash the courgettes , remove the ends and cut them into slices.
2. In a 26 cm diameter non – stick frying pan , heat the oil and brown the finely chopped shallot with a pinch of salt .
3. Add the courgettes , bring to the boil and season with salt and pepper .
4. Prepare the batter with chickpea flour and water then add the courgettes and the basil broken up by hand.
5. Oil the pan again without exceeding, then pour the farifrittata. Cover and cook over low heat for 10 minutes then turn it over and continue cooking for another 5 minutes.
6. Let it cool before serving.

Both in the pan and in the oven, it is also possible to prepare the delicious fried zucchini tea : try it and decide which one you like best!

storage

The zucchini farifrittata can be kept in the refrigerator , well covered in plastic wrap, for 2-3 days. You can then consume it heated in a pan or at room temperature.

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