Vegan Red Onion and Zucchini Frittata

Vegan Zucchini & Red Onion Frittata (Gluten-Free)

  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Vegan


Game-changing vegan zucchini frittata made with chickpea flour. Naturally gluten-free, it makes a perfect healthy, wholesome, and satisfying everyday meal.



For the Frittata:

  • 1 medium red onion, sliced
  • 12 tablespoons olive oil
  • 1 large or 2 medium zucchini, grated
  • 3 grated garlic cloves, crushed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground paprika
  • 1 handful basil leaves, chopped
  • 34 green onion sprigs, chopped
  • Salt and pepper, to taste
  • 1 cup (90g) chickpea flour
  • 2 cups (480 ml) water

Toppings (optional):

  • Sesame seeds
  • Basil leaves
  • Green onion, chopped
  • Hot sauce or tomato sauce


  1. Preheat the oven to 350°F (180°C).
  2. In a non-stick frying pan, melt red onions in olive oil until translucent. Add grated zucchini, crushed garlic, coriander, turmeric, paprika, and stir often as you cook, about 5 to 10 minutes.
  3. Mix in the chopped basil and green onion and turn off the heat. Add salt and pepper as desired (make sure there is enough salt or it will be tastless).
  4. In a large bowl, whisk together chickpea flour and water. Add the zucchini mixture and stir everything up evenly, to make sure the zucchini do not sink to the bottom.
  5. Pour into a cast-iron skillet or a lined pyrex pan, and bake for about 30 minutes, or until slightly golden brown. Slice and serve with toppings of your choice and a side of green salad.