Recipe
Zucchini Kuku
Savory Zucchini Kuku: A Delightful Twist on a Classic Dish
4.6 out of 5
Zucchini Kuku is a traditional Caspian dish that showcases the vibrant flavors of the region. This recipe combines the essence of Italian frittata with the unique spices and ingredients of Caspian cuisine, resulting in a mouthwatering and nutritious dish.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet
Allergens
Eggs, Dairy (yogurt)
Not suitable for
Vegan, Dairy-free, Paleo, Whole30, Nut-free
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.
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4 medium zucchini, grated 4 medium zucchini, grated
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1 onion, finely chopped 1 onion, finely chopped
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4 eggs 4 eggs
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1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
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1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
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1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
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1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
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1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
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1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
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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
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1.Preheat the oven to 180°C (350°F).
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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.
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3.In a large bowl, whisk together the eggs, olive oil, yogurt, dill, parsley, turmeric, cumin, salt, and pepper.
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4.Add the grated zucchini and chopped onion to the egg mixture. Mix well to combine.
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5.Heat a non-stick ovenproof skillet over medium heat. Pour the zucchini mixture into the skillet and spread it evenly.
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6.Cook for 5-7 minutes, or until the edges start to set.
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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.
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8.Remove from the oven and let it cool for a few minutes before slicing.
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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.
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