Baked Zucchini Kuku

Baked Zucchini Kuku

Baked Zucchini Kuku is a Persian version of the Frittata. Delicious and nutritious with the satisfying high quality egg protein and zucchini, which is a good source of antioxidants, vitamin C, dietary fiber and low in carbohydrates. This is so satisfying but low in calories and carbohydrates.

 

I hope that you enjoy preparing and eating this quick and easy Baked Zucchini Kuku as much as I do!

 

Baked Zucchini Kuku

 

BAKED ZUCCHINI KUKU

thedeliciouscrescent.com

 

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Baked Zucchini Kuku
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Baked Zucchini Kuku is a Persian version of the Frittata. Delicious and nutritious with the satisfying high quality egg protein and zucchini, which is a good source of antioxidants, vitamin C, dietary fiber and low in carbohydrates. This is so satisfying but low in calories and carbohydrates.
Course: Breakfast, Brunch
Cuisine: Persian
Servings: 8
Calories: 115 kcal
Author: The Delicious Crescent
Ingredients
  • 1 pound zucchini sliced
  • 1 onion large, thinly sliced
  • 2 cloves garlic grated
  • 3 tablespoons olive oil
  • 1 tablespoon butter or Ghee
  • 4 eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 teaspoon advieh Persian spice mix
  • 1/4 teaspoon saffron ground and dissolved in 1 tbsp hot water
  • 1/4 teaspoon turmeric
  • 1 tablespoon all purpose flour
  • 1 teaspoon baking powder
  • 2 tbsp green onions or chives, chopped
Instructions
  1. Preheat oven to 350º F
  2. Heat 1 tbsp oil in a 10 inch iron skillet. Sauté Onions, Garlic and Zucchini.
  3. Transfer to another pan and let drain any juices.
  4. In a separate bowl beat the eggs very well with salt, pepper, advieh spice mix, saffron or golpar, turmeric, flour and baking powder.
  5. Add the sautéed vegetables to the eggs and mix. Adjust the seasoning as per taste.
  6. Add 2 tbsp oil to the iron skillet and place in the oven. Let it heat for 5 minutes, pour the egg-vegetable mixture and bake it uncovered for 20 minutes.
  7. Remove the skillet from the oven and add 1 tbsp butter and sprinkle the chopped green onions or chives.
  8. Return the skillet to the oven and bake for another 5-10 minutes, until it turns golden brown on the top.
  9. Cut the Kuku in 8 wedges. Serve in skillet or unmold with the help of a knife and serve in a separate dish.
  10. May be served with bread and yogurt if desired. Enjoy!
Recipe Notes
NUTRITION FACTS

Servings: 8, Serving Size: 1/8th of Kuku
Calories 115, Total Fat 9 g (Saturated Fat 2.4 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 5.1 g), Cholesterol 97 mg, Sodium 260 mg, Potassium 282 mg, Total Carbohydrate 5.5 g, Dietary Fiber 1.3 g, Sugars 1.1 g, Protein 4 g

 

SHOPPING LINKS

Advieh, may substitute with any middle eastern/Mediterranean mixed spice blend