PERSIAN ZUCCHINI FRITTATA (KUKU KADOO)
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 migr populations. The recipe appeared in writer Sanam Lamborns story "Learning Persian," in our March 2010 issue.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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.
- 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.
- SERVES 6 - 8
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