Zucchini Frittata

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ZUCCHINI FRITTATA

 

Sauté lightly until tender-crisp:

 

2 Tbsp. 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 Tbsp. soy sauce (gf)

3/4 cup flour (gf)

2 tsp. baking powder

1/2 tsp. salt

 

Preheat oven to 350 degrees. Stir the sautéed vegetables into the tofu

mixture. Scoop out 1/3 cupfuls of mix onto a sprayed baking sheet and

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 Tbsp. olive oil

1/2 tsp. garlic powder

3 Tbsp. parsley, chopped

 

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

Spread over frittatas.