Persian Zucchini Frittata (Kuku Kadoo)

  • Serves

    serves 6-8


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.


  • 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


Step 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.

Step 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.

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