Updated: May 9, 2021
1 1/4 cup all-purpose gluten-free flour
1 teaspoon baking soda
1/4 teaspoon sea salt
½ cup nutritional yeast
½ teaspoon basil
1 teaspoon chopped fresh parsley
4 eggs, beaten
½ cup olive oil
3 cups zucchini, diced
1 red onion, diced
Preheat oven to 350 degrees (F). Grease a pan or pie dish and set aside.
Combine the dry ingredients, flour through salt and pepper, together in a mixing bowl.
Add the beaten eggs and oil into the dry mix and combine.
Toss in the zucchini and red onion until even distributed into the batter.
Transfer the batter into the prepared pan and bake in the oven for 40 minutes.