Zucchini Kuku
It is basically a Persian version of a frittata with lots of fresh herbs mixed in and barberries (hard to find around here).
If your garden is bursting with zucchini, then I suggest you try this.....it has a little flour and some baking powder in the recipe, so it is more substantial, almost cake like.
Delicious! with good briny feta cheese and all of the fresh herbs in your garden.
Here is how I made it (adapted from Leah Koenig's book Little Book of Jewish Appetizers):
Zucchini Kuku
7 eggs
2 onions (red or white), thinly sliced
2 small zucchini, sliced
2 tbsp flour
1 tsp baking powder
1 tsp turmeric powder
kosher salt & pepper
1 cup of fresh herbs, oregano, mint and dill
2 garlic cloves, grated on a microplane
1 cup of good quality feta cheese, crumbled
shake of red pepper flakes
In a large oven proof skillet, heat some olive oil and cook the onions and zucchini on medium heat for 8-10 minutes, until soft and golden. Season with kosher salt & pepper.
Mix the eggs with the flour, baking powder and turmeric. Add in the garlic and fresh herbs.
Mix all together then pour into the skillet with the cooked onions and zucchini.
Top with the feta cheese. Cook about 2 minutes on the heat then transfer to a 375F preheated oven.
Bake about 20-25 minutes until set.
Slice and serve.
Kuku!
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