Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
Easy Vegan Zucchini Corn Frittata is a golden, fluffy delight packed with zucchini and corn. After making this many times, I’ve perfected the trick to prevent a soggy bottom. The warm, cozy aroma will fill your kitchen and make your family beg for seconds. Try it with my Chicken Fajita Sliders for a perfect meal. If you love recipes like this, you’ll also enjoy The Best Copycat KFC Coleslaw Recipe | Just Like the Original! and Chicken Fajita Sliders.
Why This Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs Is Pure Comfort
- Golden, fluffy texture
- Packed with zucchini and corn
- Better than takeout
- Easy to customize with your favorite herbs
What You'll Need for Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 medium zucchinis
- 1 cup corn kernels
- 1 block (14 oz) extra-firm tofu
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh chives
- Fresh parsley
- Garlic powder
- Onion powder
- Salt and pepper
- Optional: Vegan cheese
- Optional: Hot sauce
- Optional: Salsa
- Optional: Avocado
📝 Ingredient Notes
- zucchinis: Grated zucchini can be substituted with 2 cups of frozen, thawed zucchini.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and ensures even texture. I use the Cuisinart DFP-14BCNY. → See on Amazon
- Non-stick Skillet — Prevents sticking and ensures even cooking. I recommend the GreenPan Valencia Pro. → See on Amazon
How to Make Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
- Prepare the zucchini and corn: Grate the zucchini and set aside. If using fresh corn, cut the kernels off the cob. If using frozen, thaw and drain.
- Blend the tofu: Crumble the tofu into a blender. Add almond milk, nutritional yeast, cornstarch, turmeric, salt, and pepper. Blend until smooth.
- Combine the ingredients: In a large bowl, combine the grated zucchini, corn, and blended tofu mixture. Stir in chives, parsley, garlic powder, and onion powder.
- Cook the frittata: Heat a non-stick skillet over medium heat. Pour in the zucchini and corn mixture. Cook until the edges start to pull away from the pan, about 10 minutes. Flip and cook for another 5 minutes.
- Serve: Top with your favorite toppings and serve immediately.
Cook's Tips for Perfect Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
- : Press the grated zucchini to remove excess moisture to prevent a soggy frittata.
- Common mistake and fix: If the frittata is not flipping easily, let it cook for a few more minutes to allow the bottom to firm up.
- : For a crispier crust, cook the frittata in the oven at 375°F (190°C) for 15-20 minutes after flipping.
- : To make this recipe gluten-free, ensure your cornstarch is certified gluten-free.
Storing & Reheating Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The frittata mixture can be made up to 1 day ahead and stored in the fridge.
Freezing Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a faster cooking time, use a cast-iron skillet or a skillet with a lid to create a mini oven effect.
- Best substitution: For a nut-free version, substitute almond milk with oat milk or water.
- Make-ahead: This recipe is perfect for meal prepping. Cook the frittata, let it cool, then store in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the frittata is burning on the bottom, reduce the heat or flip it more gently.
Want to level up this recipe?
High-quality cutting board — Ensures even grating and prevents damage to your grater. I recommend the OXO Good Grips Cutting Board. → Check price on Amazon
Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs
Ingredients
Main Ingredients
- 2 medium zucchinis
- 1 cup corn kernels
- 1 block (14 oz) extra-firm tofu
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 1 tsp turmeric
- Salt and pepper to taste
Seasonings
- Fresh chives
- Fresh parsley
- Garlic powder
- Onion powder
- Salt and pepper
Optional Toppings
- Vegan cheese
- Hot sauce
- Salsa
- Avocado
Instructions
- Prepare the zucchini and corn: Grate the zucchini and set aside. If using fresh corn, cut the kernels off the cob. If using frozen, thaw and drain.
- Blend the tofu: Crumble the tofu into a blender. Add almond milk, nutritional yeast, cornstarch, turmeric, salt, and pepper. Blend until smooth.
- Combine the ingredients: In a large bowl, combine the grated zucchini, corn, and blended tofu mixture. Stir in chives, parsley, garlic powder, and onion powder.
- Cook the frittata: Heat a non-stick skillet over medium heat. Pour in the zucchini and corn mixture. Cook until the edges start to pull away from the pan, about 10 minutes. Flip and cook for another 5 minutes.
- Serve: Top with your favorite toppings and serve immediately.
Notes
- Chef tip: For a faster cooking time, use a cast-iron skillet or a skillet with a lid to create a mini oven effect.
- Best substitution: For a nut-free version, substitute almond milk with oat milk or water.
- Make-ahead: This recipe is perfect for meal prepping. Cook the frittata, let it cool, then store in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the frittata is burning on the bottom, reduce the heat or flip it more gently.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The frittata mixture can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 14g
- Fat: 10g
- Carbs: 24g
- Fiber: 4g
- Sugar: 5g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs FAQs
Yes, you can make the frittata mixture up to 1 day ahead. Cooked frittata can be stored in the fridge for up to 5 days.
This could be due to not letting the frittata cook long enough before flipping. Make sure the edges are pulling away from the pan and the bottom is firm.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the frittata in the air fryer at 375°F (190°C) for 10-15 minutes, flipping halfway through.
For a soy-free version, you can use a mix of silken tofu and cashews or a store-bought vegan egg replacer.
A Warm Final Note
I can’t wait for you to try Easy Vegan Zucchini Corn Frittata Recipe with Turmeric and Herbs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
