This zucchini bake recipe is perfect for breakfast or even lunch because it is easy to make, light, nutritious, and delicious! You can make it gluten-free, if you use rice flour, chickpea flour, or a gluten-free flour mix, also, you can add different types of veggies, add cheddar cheese, and anything your imagination calls for!
INGREDIENTS:
3 small zucchinis, grated
1/2 cup of unsweetened vegetable milk
1 cup of all-purpose flour – or any flour of your choice
1/4 cup nutritional yeast or shredded vegan mozzarella
1 tsp baking powder
1/4 cup of chopped fresh parsley
Salt to taste plus some more for salting the raw zucchini
Black pepper to taste
1/4 cup of vegetable oil
METHOD:
Grate the zucchini, sprinkle with salt, mix well and let it sit for 15 minutes. Squeeze the zucchini, try to remove as much water as you can, transfer into a bowl, then add all the remainder of the ingredients, and mix well.
Grease a baking dish, add the zucchini batter, flatten the top, and put it in the oven at 180C / 350F for about 30 minutes.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com
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🌱 SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe: https://youtu.be/pIqOadOOHQw
❤️ My vegan TVP recipe: https://youtu.be/Kgs5XmAtsXs
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❤️ My vegan ricotta cheese recipe: https://www.youtube.com/watch?v=dUoCz…
❤️ My panko bread recipe: https://www.youtube.com/watch?v=HvOjF…
❤️ My nutritional yeast substitute recipe: https://youtu.be/LEThDXnaCPM
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MY LIGHT AND DELICIOUS BREAKFAST ZUCCHINI BAKE! Recipe by chef Jana Pinheiro
28 Comments
Chef Jana, you and me are clearly different people in the morning because theres no way I can get up in morning and do all this cooking first up.
Lol
Amazing recipe though.
Lol love your whimsical pot holder 😍
THAT LOOKS REAL SWELL
Another delicious recipe to try, yay. That’s so funny that you don’t like green peppers, we all have our “things”. I will share my photo once I make this. 😍
Looks wonderful. Excited to try it.
You read my mind. I was planning on doing something baked with the zucchinis in my fridge, but I wasn't sure what. you came from heaven that's not possible hahaha. Thanks for the amazing recipe!
Lovely!! What a timely recipe as zucchini are abundant right now!! Great leftover idea too my mind is considering the possibilities 😁👍🌺
Honestly why squeezing the water from the zucchini when you add liquid anyways???
Looks really good. I think I’ll use chickpea flour for the additional protein.
I'm surely trying this. Thanks. 😄
Rise
Oh I'm so jealous of the Northern Hemisphere right now! It's Winter here in New Zealand, so no beautiful zucchinis. They're incredibly expensive to buy at the shops now. But as soon as they come back into season, I'll be making this bake! I think zucchinis are probably my favourite summer vegetable. Thank you Jana, another wonderful recipe xx
I love itttttt so simple but looks so good!! Gracias chef 🥺💗
Question, why is it needed to remove the moisture from the zucchini if liquid (plant milk) is added later on? Is that for more control?
I made this for lunch yesterday! With a few modifications… It’s a really good base recipe! Thanks so much 🙏 Mine had cooked mushrooms, zucchini and carrot, half the flour was chickpea flour, and I did a topping of olives, tomato and cheese (“for the kids”)… added some herbs and spices… My modifications got out of control? lol but it was fantastic. I made muffins with the recipe as well.
Every one of your recipes is a winner! Thank you so much for sharing your knowledge with us.
I made it this morning using a zucchini and fresh parsley from my garden. I baked it in a muffin tin for individual portions that I can freeze for later. I just had one for lunch and it's quite tasty. I'll be making this again for sure. I can't seem to post a pic but I'm sure you can picture them as muffins. 😁
Can I make without oil ?
missed my comment
I made it this morning and it was delicious. I used the potato ricer to squeeze the zucchini and it worked great! Thanks for a great recipe!
How can I bake this on the instant pot because our oven is broken?
I have a pan that fits in it.
I have a couple of zucchini’s that I didn’t know what to do with but now I know I’ll make this dish thanks for the recipe!
This looks delicious
I made this today!! So easy and delicious! As I was cooking I could imagine the possibilities!!! Yum! Thank you!!
An easy recipe! And zucchini!! Love love love zucchini! Thank you Jana, this is fabulous!
Very nice recipe chef 👍👌👏I had it for lunch 😋. My best wishes for a fast recovery you are a sunchine 🌻stay strong 🌹🌹🤗😘. Thank you for your effort 🌹🌞😎
I am going to make this straight away but will use chickpea flour instead. I hope will turn out good.
does it work with oats flour?