ZUCCHINI KUKU (PERSIAN FRITATA)
I love, love, love kuku! It is so easy to throw together and can be enjoyed warm or cold. They are almost always vegetarian and have many variations. This one has zucchini; yum! As with all zucchini, you want to try and get as much water as you can out of the vegetable to avoid a mushy kuku. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute chopped onions in olive oil over medium heat until translucent.
- Add turmeric to the onions and saute a few minutes longer.
- Add grated zucchini to the onions. Season with salt and pepper, and continue to saute until the zucchini is cooked and all the moisture is absorbed.
- In a large bowl, whisk eggs and baking soda. Season with salt and pepper.
- Once the zucchini is sauteed, remove the excess moisture by letting it cool in a strainer and squeezing until all the water is gone or by putting it in a cheese cloth and squeezing out the liquid.
- Add the zucchini and onions to the eggs and mix well.
- Spray a Pyrex or casserole dish with cooking spray and add your zucchini-egg mixture.
- Bake at 375 degrees for 30 minutes.
Nutrition Facts : Calories 80.2, Fat 3.5, SaturatedFat 1.1, Cholesterol 141, Sodium 160.6, Carbohydrate 7.3, Fiber 1.4, Sugar 3.2, Protein 5.6
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