Zucchini Kuku

Ingredients

While the Italian frittata primarily uses cheese and eggs as the main ingredients, the Caspian Zucchini Kuku incorporates grated zucchini, fresh herbs, and aromatic spices to create a unique flavor profile. The use of regional spices and the cooking technique give the dish a distinct Caspian twist. We alse have the original recipe for Frittata di zucchine, so you can check it out.

• 4 medium zucchini, grated 4 medium zucchini, grated
• 1 onion, finely chopped 1 onion, finely chopped
• 4 eggs 4 eggs
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 16g, 3g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to release excess moisture, then squeeze out any remaining liquid.
3. 3.
   In a large bowl, whisk together the eggs, olive oil, yogurt, dill, parsley, turmeric, cumin, salt, and pepper.
4. 4.
   Add the grated zucchini and chopped onion to the egg mixture. Mix well to combine.
5. 5.
   Heat a non-stick ovenproof skillet over medium heat. Pour the zucchini mixture into the skillet and spread it evenly.
6. 6.
   Cook for 5-7 minutes, or until the edges start to set.
7. 7.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden and the center is set.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing.
9. 9.
   Serve the Zucchini Kuku warm or at room temperature.

Treat your ingredients with care...

• Zucchini — Make sure to squeeze out excess moisture from the grated zucchini to prevent the Kuku from becoming watery.
• Fresh herbs — Use fresh dill and parsley for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the zucchini mixture.
• Serve the Zucchini Kuku with a dollop of yogurt and a sprinkle of sumac for an extra burst of flavor.
• Leftover Zucchini Kuku can be refrigerated and enjoyed cold the next day.
• Experiment with different herbs such as mint or cilantro to personalize the flavor.
• If you prefer a lighter version, you can reduce the amount of olive oil used.

Serving advice

Zucchini Kuku can be served as a main course alongside a fresh salad or as an appetizer with a side of yogurt and bread. It is also delicious when sliced and used as a filling for sandwiches or wraps.

Presentation advice

Garnish the Zucchini Kuku with a sprinkle of fresh herbs and a drizzle of olive oil before serving. The vibrant green color of the Kuku will be visually appealing and inviting.