• 2 grated zucchini
  • 1-2 tablespoons olive oil
  • 3 peeled, grated garlic cloves
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon smoked paprika powder
  • 1/3 cup roughly chopped basil leaves
  • 1/4 cup chopped green onion
  • 1 cup chickpea flour
  • 2 cups water
  • Salt and pepper, to taste

To garnish:

  • Sesame seeds
  • Olive oil
  • Fresh herbs (we used cilantro, basil and green onion)

2. In a non-stick pan on medium-low heat with the oil (use water if you don't want to use oil), cook the zucchini and garlic with the coriander, turmeric and paprika. If it's too dry, add 1-2 tablespoons of water to help it cook. Once the zucchini is softened and translucent - this will take around 10 minutes or less - mix in the chopped basil and green onion and turn off the heat. Add salt and pepper as desired.

3. In a large bowl, whisk together the chickpea flour with the water. Add the zucchini mixture and stir everything up evenly. It should be thick enough that the zucchini pieces do not sink to the bottom. Pour into a lined pan and bake for 45-55 minutes, or until there is a beautiful golden brown colour on top. For the last 3 minutes I used the broil setting on my oven to intensify this. But keep an eye on your frittata if you do this because it will go from perfect to burnt in just a minute!

4. Let it cool for 10 minutes, then slice and enjoy with your garnishes. This would be lovely with a big salad and a smokey tomato sauce.