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Monday, July 14, 2014

Kookoo Kadoo (Persian Zucchini Frittata)

I'm a big fan of frittatas.  When I saw an email about a persian frittata, that got me googling recipes for a while.  After reading several that sounded really good and then figuring out what ingredients I had on hand, this is what I came up with.  It is really good.  The only thing I will change for next time is to use a smaller baking dish.  I used a 9x13 and it was a little too thin for me.  I would love to use more cayenne too but a certain little five year old I know would complain about it being too spicy.  Ah, such is life.

3 large zucchini, washed, peeled and grated
4 large eggs
1 medium onion, peeled and grated, discard juice
2 garlic cloves, minced
4 tablespoons flour
1/2 teaspoon turmeric
1/4 teaspoon cumin
cayenne pepper to taste
Salt and pepper to taste

Preheat oven to 375F.  Sprinkle the grated zucchini with salt and let sit in a colander for 15 minutes to get the moisture out and drain.
In a large mixing bowl combine all ingredients.  Mix thoroughly.

Pour the mixture in a greased oven-proof dish and bake for about 30-40 minutes till it starts to set and the edges turn brown.

Easy and delicious!

1 comment:

  1. Oh my goodness, this looks so good. Thanks for linking up with "Try a New Recipe Tuesday." I look forward to seeing what you'll share this week.



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