Now that is almost summer time I am more in the mood for kuku because it is one of those meals that is easy to make and can be eaten hot or cold. So here is one more kuku recipe!
This is one is a bit tricky as zucchini by nature is very watery. So it’s best to have as little liquid as possible when as it cooks. You can make this kuku in a pan or in the oven. This time I decided to make it in the oven.
Ingredients
2 medium onions
4-5 garlic cloves
1lb zucchini
4 eggs
1/2 tsp turmeric
1/2 tsp baking soda
salt & pepper
oil
Small dice onion and mince garlic. Saute in oil until translucent.
Grate zucchini.
Add turmeric to the onions and saute for a few minutes longer. Add grated zucchini to onion. Season with salt and saute until the zucchini is cooked and all the moisture is absorbed.
In a bowl mix eggs and baking soda. Season with salt and pepper.
Once the zucchini is ready try to remove their excess moisture by either letting them cool in a strainer and squeezing them until all the moisture is gone or by putting them in a cheese cloth and squeezing out the liquid. Mix the zucchini with the eggs well.
Spray a pirex dish with oil, add the zucchini and egg mixture and bake at 375° for 30 minutes.
Ingredients
2 medium onions
4-5 garlic cloves
1lb zucchini
4 eggs
1/2 tsp turmeric
1/2 tsp baking soda
salt & pepper
oil
Small dice onion and mince garlic. Saute in oil until translucent. Grate the zucchini. Add turmeric to the onions and saute for a few minutes longer. Add grated zucchini to onion. Season with salt and saute until the zucchini is cooked and all the moisture is absorbed. In a bowl mix eggs and baking soda. Season with salt and pepper. Once the zucchini is ready try to remove their excess moisture by either letting them cool in a strainer and squeezing them until all the moisture is gone or by putting them in a cheese cloth and squeezing out the liquid. Mix the zucchini with the eggs well. Spray a pirex dish with oil, add the zucchini and egg mixture and bake at 375° for 30 minutes.
June 11, 2010
how many eggs and how much baking soda?
June 11, 2010
Ben, oops! This is what happens when you write a post in a hurry! I have fixed the ingredient list.
June 11, 2010
Ooh, I made zucchini fritters last week and was thinking of making them again tomorrow. I’ll make this instead! You mentioned it’s best to have as little liquid as possible. Should the zucchini strain in a colander after grating them?
June 11, 2010
Rose, you can do it either way either strain them before cooking or after!
June 12, 2010
I love this one!
I’d like to see your version of bademjan kuku too..I tried it once but I’m not very sure about it…but i trust you so much, your will be fabulous…
It’s a pity that today I have zucchini in my fridge but not onions!
I read your recipes about khoresh karafs, I already cooked one, but your is so much more flavorful…
Ah, I love your blog!!!!!!
June 12, 2010
Mika, thanks so much for your kind words. I am going to put Kuku Bademjan on my list of requested dishes!! 🙂 I find that the trick to Khoresht Karafs is celery leaves, they add so much more dept to the dish!
June 13, 2010
Perfect timing. I had kuku on the brain (guess that beats kuku IN the brain!) and bought some summer squash at the farmer’s market. Grilling them, however fast and tasty, just wasn’t appealing to me. Think I’ll do this instead. Like you, I often use my oven when making kuku. I say let the oven do the work!
June 13, 2010
Hi! Can you give me some hints please on juku sabzi?
June 13, 2010
Suzie, I do have a recipe for Kuku Sabzi, here it is: http://mypersiankitchen.com/kuku-sabzi-persian-frittata-with-fresh-herbs/
June 21, 2010
thanks for the correction….love the blog!!!
August 15, 2010
hey! thanks for sharing your recipes!
But is baking soda necessary? I don’t have it at the moment.
thanx!
August 15, 2010
@ Maryam, it is not necessary but when you use it, it gives the kuku a bit of height.
November 29, 2010
Do you think it would work if I added sauteed ground meat (cooled) to the egg and zucchini mixture, and then cooked it all together according to your directions?
November 29, 2010
Sara, yes, it should be OK to add cooked ground beef.
December 9, 2010
I’d second the request for a recipe for bademjan kuku … that sounds like it would be quite tasty!!
December 10, 2010
Renata, it’s coming up sometime soon!!
March 18, 2011
I made your kotlet last year for 13bedar and I think I impressed my mom, since im not much of a cook. So Thank You! I would like to take kuku to her norouz dinner this year, but my oven is broken at the moment- can you give me suggestions on how I can make it on the stove? Thanks
March 18, 2011
Homa, I am so happy for you!! I am very glad that the Kotlet came out well!! Here is the recipe for Kuku Sabzi which we eat for the new year and how to make it on the stove: http://mypersiankitchen.com/kuku-sabzi-persian-frittata-with-fresh-herbs/
November 1, 2011
I made this tonight and it was delicious! Thank you for helping this newlywed impress her husband 🙂
April 24, 2012
Just made this today and it was absolutely delicious. Thanks so much for the recipe! I look forward to the eggplant version:)
May 14, 2012
Delicious dish, I love the egg and zucchini there.
April 3, 2013
Going to try this tonight! Though I’m still looking forward to possibly seeing the new addition of bademjan kuku 🙂
May 22, 2013
This is my first visit to your blog and I LOVE it already! I have been looking for a recipe for zucchini that I ate once (!) back in 1978. It was obviously so fantastic that I remembered it all these years. This recipe is not it, but I’m fixing this until I find what I am looking for. Thank you, thank you, for the yummy recipes.
July 23, 2014
I have made this twice now. The first time (last week) as is and it came out really good however I should have drained the zucchini mixture a bit more. Second time (last night) in addition to the turmeric I added dried mint and parsley, a little coriander (the seasoning) and some sumac, I also drained it better this time. Talk about delish!! Loved it, thanks a million!!