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.
{ 19 comments… read them below or add one }
how many eggs and how much baking soda?
Ben, oops! This is what happens when you write a post in a hurry! I have fixed the ingredient list.
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?
Rose, you can do it either way either strain them before cooking or after!
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!!!!!!
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!
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!
Hi! Can you give me some hints please on juku sabzi?
Suzie, I do have a recipe for Kuku Sabzi, here it is: http://mypersiankitchen.com/kuku-sabzi-persian-frittata-with-fresh-herbs/
thanks for the correction….love the blog!!!
hey! thanks for sharing your recipes!
But is baking soda necessary? I don’t have it at the moment.
thanx!
@ Maryam, it is not necessary but when you use it, it gives the kuku a bit of height.
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?
Sara, yes, it should be OK to add cooked ground beef.
I’d second the request for a recipe for bademjan kuku … that sounds like it would be quite tasty!!
Renata, it’s coming up sometime soon!!
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
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/
I made this tonight and it was delicious! Thank you for helping this newlywed impress her husband