Persian Zucchini Frittata (Kuku Kadoo)

Persian Zucchini Frittata (Kuku Kadoo)

Persian Zucchini Frittata (Kuku Kadoo)

Put summer zucchini to good use with this flavorful Iranian frittata enhanced with ginger, garlic, and turmeric.André Baranowski

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 emigre populations. The recipe appeared in writer Sanam Lamborn's story "Learning Persian," in our March 2010 issue.

Persian Zucchini Frittata (Kuku Kadoo)
In this Persian egg dish, summer squash is cooked with heady spices for an easy weeknight casserole.
Yield: serves 6-8

Ingredients

  • 3 tbsp. canola oil
  • 14 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, to taste
  • 4 tbsp. flour
  • 12 tsp. baking soda
  • 7 eggs, beaten
  • 2 tbsp. chopped parsley
  • Sumac, for garnish

Instructions

  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.