Persian Zucchini Frittata (Kuku Kadoo)
Noura Samimi, a home cook in Manhattan Beach, California, serves this flavorful Iranian dish with rice. The Los Angeles area, of which Manhattan Beach is a part, is home to one of the world's largest Iranian émigré populations. The recipe appeared in writer Sanam Lamborn’s story "Learning Persian," in our March 2010 issue.
Enlarge Image Credit: André Baranowski3 tbsp. canola oil
1⁄4 tsp. minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 tsp. ground turmeric
5 medium zucchini, halved lengthwise
and cut crosswise into 1⁄4"-thick slices
Kosher salt and freshly ground black pepper,
4 tbsp. flour
1⁄2 tsp. baking soda
7 eggs, beaten
2 tbsp. chopped parsley
Sumac, for garnish
1. Heat oven to 400°. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6–8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12–15 minutes. Stir in 3 tbsp. flour and baking soda; let cool.
2. Stir eggs into zucchini mixture. Grease a 9" x 13" casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac.
SERVES 6 – 8