Do you have too much zucchini in your garden and are looking for zucchini recipes? In that case, I have the perfect recipe for you today. My all-time favorite Mezze, as we say Mazeh is Kuku Kadoo Sabz- Persian Zucchini Frittata. I prepared Kuku Kadoo Sabz – Persian Zucchini Frittata for the blog event Mezze shared by Zora and me after the Adasi – Persian lentil spread. Oriental spices and fresh herbs are the “secret” ingredients, and the Kuku is quick to prepare and super healthy. In Iran, we bake Kuku with a lot of fat in a pan. I created a low-calorie and shape-friendly option and baked the kuku in a casserole dish in the oven. Kuku is low carb, vegetarian, and rich in protein.
KUKU KADOO SABZ – PERSIAN ZUCCHINI FRITTATA
The basic version of kuku is with beaten eggs. Turmeric, nutmeg, lemon zest, salt, and pepper add oriental spices to the dish, and you can optionally add saffron. Do you like it savory like I do? Sauté onions with dried mint in oil and add them to the egg mixture. Herbs such as dill and parsley provide an additional fresh flavor. You can add some feta for a salty taste, and your kuku is ready. It tastes incredibly delicious. Give it a try!
KUKU – EGGAH – FRITTATA – TORTILLA – OMELETTE
Kuku is the Persian version of Eggah from Arabia, Frittata from Italy, Tortilla from Spain, and Omelette from France and Germany. I already have some kuku recipes on my blog: Kuku Sabzi – herb omelet, Valak Kuku – wild garlic omelet, and Kuku Sibzamini – potato omelet. Kuku is an egg dish that is very popular in Iran, and depending on the season, we add different vegetables and herbs. Kuku Kadoo Sabz is a low-calorie egg dish that you can eat for breakfast, lunch, or dinner. It is served cold or hot at our home as a Mezze (Mazeh) appetizer or main dish. As a main course, I usually prepare a salad, for example, Salad Shirazi – tomato-cucumber salad. In North Iran, they eat Persian rice or bread with Kuku. We also like to bring kuku to a picnic or to work in Iran.
ZUCCHINI FROM OUR GARDEN
The zucchini for this recipe is from my garden. When we arrived from vacation, this giant zucchini was waiting to be harvested by me. Its weight was no less than 3.5 kg and 50 cm long, almost like a newborn baby. I only used half of the zucchini for this recipe as it was so king-sized. I had to cut the giant zucchini in half and remove the hard seeds. Yum, homegrown veggies taste the best! Do you also have a lot of zucchini in the garden and no idea what you can do with it? At least it’s not that difficult to prepare, and it tastes delicious as oriental zoodles (zucchini spaghetti) or zoodles aglio e olio.
INGREDIENTS FOR KUKU KADOO SABZ
3 large zucchini
1 vegetable onion
1 tsp dried mint*
1 tsp turmeric*
1/2 bunch dill
1/2 bunch flat leaf parsley
200 g feta cheese
6 eggs
salt, pepper
1 tsp nutmeg*
2 tsp flour
1 tsp baking powder
1 organic lemon, grated
PREPARATION OF KUKU KADOO SABZ
Preheat oven to 180°.
Rub a baking dish* well with oil and place in the oven for 10 minutes. Cut off the ends of the zucchini, finely grate* it, and set aside with 1 tsp of salt to extract water. Place a clean muslin cloth* in a bowl and add the finely grated zucchini. Twist the ends together so it’s all tightly enclosed, and wring out the liquid in a strainer. As you would wring out wet laundry and set it aside.
Peel, divide in half, and finely dice the vegetable onion. Sauté in 1 tablespoon olive oil over medium heat. Once golden, add turmeric and mint and sauté for about 1 minute until the scent of mint rises. Set aside and allow to cool. Wash the flat leaf parsley and dill, dry well, cut off the leaves with the fine stems, and chop finely. Set aside. Crumble feta cheese with a fork. Set aside. Wash organic lemon with hot water, dry, and grate lemon zest with a grater*.
Beat eggs in a large bowl with a whisk, season with salt, pepper, nutmeg, lemon zest, flour, and baking powder, and continue to whisk. Then add zucchini, herbs, onion-mint mixture, and feta cheese. Use oven gloves to remove the casserole dish from the oven, pour the mixture in, and place it in the oven. Cover with a lid and let it set for 15 minutes in the oven, remove the lid and bake for another 10 – 15 minutes. Insert a wooden toothpick near the center of the Kuku to check if it comes out clean. Cut into small cubes or triangles and serve as a Mezze (Mazeh).
BEFARMAYID!
Susan
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Kuku Kadoo Sabz – Persian Zucchini Frittata
Kuku is the Persian version of Eggah from Arabia, Frittata from Italy, Tortilla from Spain, and Omelette from France and Germany.
Ingredients
INGREDIENTS FOR KUKU KADOO SABZ
- 3 large zucchini
- 1 vegetable onion
- 1 tsp dried mint
- 1 tsp turmeric
- 1/2 bunch dill
- 1/2 bunch flat leaf parsley
- 200 g feta cheese
- 6 eggs
- salt,pepper
- 1 tsp nutmeg
- 2 tsp flour
- 1 tsp baking powder
- 1 organic lemon grated
Instructions
PREPARATION OF KUKU KADOO SABZ
-
Preheat oven to 180°.
-
Rub a baking dish* well with oil and place in the oven for 10 minutes.
-
Cut off the ends of the zucchini, finely grate* it, and set aside with 1 tsp of salt to extract water.
-
Place a clean muslin cloth* in a bowl and add the finely grated zucchini. Twist the ends together so it’s all tightly enclosed, and wring out the liquid in a strainer. As you would wring out wet laundry and set it aside.
-
Peel, divide in half, and finely dice the vegetable onion.
-
Sauté in 1 tablespoon olive oil over medium heat.
-
Once golden, add turmeric and mint and sauté for about 1 minute until the scent of mint rises. Set aside and allow to cool.
-
Wash the flat leaf parsley and dill, dry well, cut off the leaves with the fine stems, and chop finely. Set aside.
-
Crumble feta cheese with a fork. Set aside.
-
Wash organic lemon with hot water, dry, and grate lemon zest with a grater*.
-
Beat eggs in a large bowl with a whisk, season with salt, pepper, nutmeg, lemon zest, flour, and baking powder, and continue to whisk.
-
Then add zucchini, herbs, onion-mint mixture, and feta cheese.
-
Use oven gloves to remove the casserole dish from the oven, pour the mixture in, and place it in the oven.
-
Cover with a lid and let it set for 15 minutes in the oven, remove the lid and bake for another 10 – 15 minutes.
-
Insert a wooden toothpick near the center of the Kuku to check if it comes out clean.
-
Cut into small cubes or triangles and serve as a Mezze (Mazeh).
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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