Every summer, the farmers market tables are piled high with beautiful zucchini, and I can never resist bringing a few home. The challenge is figuring out what to do with them. Zucchini has a tendency to be a little bland on its own, so it really benefits from bold flavors that help it shine.
This zucchini kookoo does exactly that. Sweet caramelized onions and garlic, warm spices, and tart zereshk transform grated zucchini into something rich, savory, and incredibly flavorful. After draining the zucchini well, everything is mixed with eggs and pan-fried until the outside is deeply golden while the center stays tender. It’s simple enough for a weeknight dinner, delicious served warm or at room temperature, and one of my favorite ways to make the most of summer zucchini.
Kookoo Kadoo (Persian Zucchini Frittata)
Ingredients
- 2 lb zucchini
- 2½ tsp kosher salt divided
- 5 tbsp avocado oil divided
- 1 large onion thinly sliced
- 4 garlic cloves thinly sliced
- 1 tsp dried mint
- 3 tbsp all-purpose flour
- ¼ tsp cinnamon
- ¼ tsp turmeric
- ⅕ tsp ground saffron
- fresh ground pepper
- ¼ cup zereshk soaked in cold water and drained
- 5 large eggs
Instructions
- Grate zucchini using the shredding disk on a food processor. Place grated zucchini in a colander over a bowl and sprinkle with 2 tsp of salt. Toss and set aside to release liquid.
- In a 10-in nonstick pan, heat 2 tbsp of oil over medium heat, add the onion and cook, stirring often until golden brown, about 15 minutes. Add sliced garlic and cook another 5 minutes. Transfer mixture to a small bowl and add dried mint. Mix and set aside to cool.
- Place the zucchini in a a clean dish town and wring out all the excess liquid. Continue to squeeze for several minutes until all of the moisture is drained. The less moisture, the better the kookoo will set.
- In a large bowl, combine the wrung-out zucchini, onion mixture, flour, cinnamon, turmeric, saffron, zereshk and remaining ½ tsp of salt. Add the eggs and stir to combine. The mixture should have the consistency of a thick yogurt.
- Reheat the pan on medium and add in 2 tbsp of avocado oil. Once it's fully heated, pour in the kookoo mixture and use a spatula to spread it in an even layer. Also make a few air holes so that the kookoo cooks evenly on the inside. Cook undisturbed until the bottom side is set, about 5 minutes on medium and 5 minutes on low.
- Gently slide kookoo onto a plate. Cover with another plate and flip over.
- Heat the remaining 2 tbsp of avocado oil on medium and gently slide the flipped over kookoo onto the pan to cook on the other side. About 5-8 more minutes until the edges are slightly crisp.
- Transfer to a cutting board and allow the kookoo to cool slightly before cutting and serving.