Baked zucchini and pine nut gruel

For 4 people
1 cup chickpea flour
1 tablespoon cornmeal
500 g zucchini
4 spring onions
30 g pine nuts
50 g black olives, pitted
10 basil leaves
30 g vegan parmesan cheese
extra virgin olive oil
salt and black pepper

Check the zucchini, wash them, dry them and cut them into thin slices.
Toast the pine nuts in a pan for about 2 minutes, then put them aside.
Clean the spring onions, cut into thin slices and let them fry in the same pan with 4 tablespoons oil.
Combine the zucchini, adjust salt and pepper to taste and cook over high heat for about 5 minutes.
Mix the two flours and pour just enough water to get a very smooth batter, salala, pepala, add the parmesan cheese, toasted pine nuts, olives and basil leaves washed, dried and torn.
Whisk the ingredients with a fork until the mixture is well blended.
Lining the pan with a sheet of baking paper wet and wrung out.
Make cool zucchini, merge them into the mixture of chickpea flour in the bowl and mix.
Pour the mixture into mold lined with baking paper and cook the frittata in a preheated oven at 200° C for about 15 minutes.
Serve, if desired, hot or cold.