Sunday, April 03, 2016

Zucchini Frittata

Abundant in vegetables, the tofu base and tomato topping make this the perfect addition to any brunch or lunch table.

Saute' lightly until tender-crisp:

2 Tablespoons olive oil
1 large onion, sliced thin
4 medium zucchini, sliced thin
1/4 cup chopped fresh parsley
3 cloves garlic, minced

In a separate bowl, mix together well:

3/4 lb. tofu, blended
1/2 cup tofu, mashed
1 Tablespoons soy sauce/tamari
3/4 cup flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Prehead oven to 350 degrees F. Stir the sauteed vegetables into the tofu mixture. Scoop out 1/3 cupfuls of mix onto a sprayed baking sheet. Lightly flatten into circles. Bake for 15 minutes on one side, flip and bake 15 minutes more, or until golden brown. Serve over wide flat noodles or garlic and parsley fettuccine topped with tomato sauce.

Tomato Sauce Topping:

1 15-oz. can tomato sauce
1/4 cup water
1 Tablespoon olive oil
1/2 teaspoon garlic powder
3 Tablespoons parsley, chopped

Mix all ingredients together in small saucepan. Simmer 15 - 20 minutes. Spread over frittatas.


  1. One of my husband's favorite dishes is simply zucchini and onions sauteed in olive oil and seasoned with salt, pepper and allspice. We eat it with pita bread for dinner. :) I need to get some tofu so I can try your recipe. Have a great day.

  2. It sounds wonderful! Thank you so much for sharing. :)


Thank you for commenting on my blog post. I am always happy to hear from blog readers. Your words encourage and inspire me. I am glad you stopped by to share conversation, recipes, ideas, and thoughts on creating a welcoming home.