1 garlic clove
100 g chickpea flour
1 tsp turmeric
1 tbsp dill
fresh basil/chives or parsley
Preheat the oven at 180C.
Cover an ovendish with baking paper.
Grate the zucchini’s. Sautee in a couple of minutes with little oil. Add mashed garlic cloves. Season with dill, salt and peper.
Chop the fresh basilicum.
Transfer the zucchini into a mixing bowl. Add the flour, turmeric and fresh herbs. Mix well. Add a little bit water if the mixture is too dry. Spread on the baking paper.
Bake the mixture 30 minutes in de oven.
Cool down 10 minutes before cutting.
PS: you can make this frittata also with other vegetables like leek, spinach, kale, carrot, pumpkin . etc…