Persian Zucchini Frittata Kuku Kadoo Recipes

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ZUCCHINI KUKU (PERSIAN FRITATA)



Zucchini Kuku (Persian Fritata) image

I love, love, love kuku! It is so easy to throw together and can be enjoyed warm or cold. They are almost always vegetarian and have many variations. This one has zucchini; yum! As with all zucchini, you want to try and get as much water as you can out of the vegetable to avoid a mushy kuku. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium onions, chopped
4 garlic cloves, minced
1 lb zucchini, grated
4 eggs
1/2 teaspoon turmeric
1/2 teaspoon baking soda
salt and pepper
olive oil
cooking spray

Steps:

  • Saute chopped onions in olive oil over medium heat until translucent.
  • Add turmeric to the onions and saute a few minutes longer.
  • Add grated zucchini to the onions. Season with salt and pepper, and continue to saute until the zucchini is cooked and all the moisture is absorbed.
  • In a large bowl, whisk eggs and baking soda. Season with salt and pepper.
  • Once the zucchini is sauteed, remove the excess moisture by letting it cool in a strainer and squeezing until all the water is gone or by putting it in a cheese cloth and squeezing out the liquid.
  • Add the zucchini and onions to the eggs and mix well.
  • Spray a Pyrex or casserole dish with cooking spray and add your zucchini-egg mixture.
  • Bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 80.2, Fat 3.5, SaturatedFat 1.1, Cholesterol 141, Sodium 160.6, Carbohydrate 7.3, Fiber 1.4, Sugar 3.2, Protein 5.6

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