When we had a garden, every summer we were overrun with zucchini, tomatoes, and squash.  There are only so many friends you can keep giving them to before they refuse the answer the door when you knock. This fritatta is a great way to make use of of some the bounty from your garden.  This fritatta is perfect for brunch. Best of all, you can prepare it ahead of time and just bake it at the last minute.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4


1 small zucchini
1 small squash
1 TBL arrowroot powder or cornstarch
2 TBL water
1 pound firm tofu, drained
2 TBL nutritional yeast
1/8 tsp turmeric
1 TBL olive oil
1 small Vidalia onion, diced
1 medium tomato, chopped
½ tsp dried basil
½ tsp sherry vinegar
Salt and pepper to taste

1. Preheat oven to 375F.  Lightly spray a 9-inch round baking pan with non-stick spray.

2.  Grate the zucchini and squash using the large holes on a box grater.  Place the shreds into a colander and sprinkle lightly with salt.  Set aside to drain.

3.  In a small bowl, stir together the arrowroot and water until there are no lumps. Set aside.

4. Add the tofu, arrowroot mixture, turmeric and nutritional yeast to a food processor and process until smooth.  Add salt and pepper to taste. Transfer to a large mixing bowl.

5.  In a large skillet, heat oil over medium heat.  Add onion. Cover and cook until softened, about 5 minutes.

6.  Press as much liquid out of the zucchini and squash as you can.  Add to the skillet. Cook until tender, stirring occasionally, about 5 minutes.

7.  Add in tomato, basil and sherry vinegar. Stir to combine. Season to taste with salt and pepper.

8.  Cook until all liquid is evaporated.  Add to the tofu in the mixing bowl.  Stir to fully combine.

9.  Transfer mixture to prepared baking pan. Bake until tofu is set and top is golden brown, about 35 minutes.

10.  Remove from oven and serve warm.photo 1 (15)