Herbed Zucchini Frittata Recipe
Summary
Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Main IngredientTofu
Ingredients
| Milk | 1/2 Cup (16 tbs) (Batter:) | |
| 1/2 cup unbleached white flour | ||
| Baking powder | 1/4 Teaspoon (Batter:) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Batter:) | |
| 1 cup ricotta cheese or low-fat cottage cheese | ||
| Tofu | 3/4 Cup (16 tbs), crumbled (Batter:) | |
| Dry oregano | 1/4 Teaspoon, crumbled (Batter:) | |
| Basil | 1/4 Teaspoon, crumbled (Batter:) | |
| Turmeric | 1/2 Teaspoon (Batter:) | |
| Salt | 3/4 Teaspoon (Batter:) | |
| Vegetable oil | 1 Tablespoon (Batter:) | |
| Black pepper | 1 To taste (Batter:) | |
| 3 6-inch zucchini, cut into 1/4-inch slices | ||
| Garlic powder | ||
| Frozen chopped spinach | 1 10 Ounce, steamed (Filling:) | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) (Filling:) | |
| 1/2 cup shredded colby or sharp | ||
| Cheddar cheese | ||
| Tofu | 3/4 Cup (16 tbs), crumbled (Filling:) | |
| 3 medium-sized tomatoes, sliced | ||
| 1/4 teaspoon crumbled dry marjoram or basil | ||
| Grated Parmesan cheese | ||
| 2 to 3 tablespoons vegetable oil Salt and pepper | ||
| 2 to 3 tablespoons vegetable oil Salt and pepper | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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. Top with sliced tomatoes. 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.
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. Top with sliced tomatoes. 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.
Chef
