Vegane Zucchini-Frittata - Einfach, lecker und leicht!

Vegan zucchini frittata



I love frittata! Yes, that’s the Italian word for a sort of hearty pancakes.

In my kitchen, there is Frittata at least once a week and is an integral part of my weekly plan.

You can really make a frittata with so many delicious vegetables!

But you can make frittata without eggs too! Oh yes, with chickpea flour!

Here I show you how to do it with this delicious recipe of vegan zucchini frittata

Vegan zucchini frittata

  • Portionen: 2
  • Schwierigkeit: easy
  • Drucken

Nutritional information per serving: 228 kcal, 30 g carbohydrates, 6 g fat, 11 g protein


Ingredients for 2 servings

– 400 g zucchini, thinly sliced

– 50 g red onion, thinly sliced

– 80 g chickpea flour

– 100 ml of water

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 tsp chives

– 1 tsp italian herbs

– 1 teaspoons olive oil

– Salt pepper


  1. Whisk the chickpea flour with the water until you obtain a creamy texture.
  2. Add 1 teaspoon of olive oil, add the spices and stir. Salt a bit, set aside and leave to rest.
  3. Wash the zucchini, cap the ends and cut into thin slices.
  4. Cut the onion into thin slices too.
  5. Heat up a pan and sauté the zucchini for about 5 minutes with a a little dash of water. Add the onion and simmer for a further 10 minutes over low heat. Season with salt and pepper.
  6. Brush an ovenproof mold with some oil and spread the zucchini.
  7. Add the chickpea flour mass.
  8. Bake at 220 ° C for about 20 minutes in the oven. (This may vary depending on the type of oven).

Serve with a delicious mixed green salad with tomatoes and cucumbers!

Buon Appetito!


Vegane Zucchini-Frittata - Einfach, lecker und leicht!

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