Kuku is the Persian version of Eggah from Arabia, Frittata from Italy, Tortilla from Spain, and Omelette from France and Germany.
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).