Two slices of Persian zucchini frittata served with a yogurt dip in a glass bowl.

Persian Baked Zucchini Frittata (Kuku Kadoo)

Persian zucchini frittata (kuku kadoo), the best and easiest baked omelette filled with zucchini, delicious spices and herbs. It is great for breakfast, lunch or dinner. So tender and custard like. Low calorie, low carb and with high quality protein.
Course Side Dish
Cuisine Persian
Keyword Baked Frittata, Kuku Kadoo, Persian Frittata, Zucchini Omelette
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 wedges
Calories 116kcal
Author Roxana Begum, PhD, RD
Cost $5



  • lb zucchini sliced thin or grated thick
  • 1 red onion large or shallots, thinly sliced
  • 2 cloves garlic large, grated
  • tbsp olive oil
  • 1/2 tbsp butter grass fed or olive oil
  • 6 eggs large
  • 1/3 tsp salt adjust to taste
  • 1/2 tsp ground black pepper ground
  • tsp advieh try advieh for rice
  • 1/3 tsp saffron ground, dissolved in 1 tbsp hot water
  • 1/2 tsp turmeric
  • tbsp rice flour or all purpose flour
  • tsp baking powder
  • 3 tbsp green onions chives or basil, chopped


  • Preheat oven to 350º F.
  • Heat 1 tbsp oil in a 10 inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.
  • Next add zucchini and sauté until soft.
    Tip: slice thinly or grate thick.
  • Squeeze juices really well and transfer zucchini to another bowl.
  • Then whisk the eggs well. In a separate bowl, mix salt, pepper, advieh spice mix, saffron, turmeric, flour and baking powder.
  • First, add a third of the whisked eggs into the spice-flour mixture and mix very well. Pour the remaining whisked eggs and stir.
  • Then add the sautéed vegetables to eggs and combine. Adjust seasoning as per taste.
  • Heat remaining oil in the skillet. Then pour egg-vegetable mixture and bake uncovered for 20 minutes.
  • Remove skillet from oven and spread 1/2 to 1 tbsp butter or olive oil and sprinkle chopped green onions, chives or basil.
  • Return skillet to oven and bake for another 5-10 minutes, until it turns golden brown on top. If needed, may broil the top for a minute or so.
  • Run a knife around the baked zucchini omelette to loosen from the pan and cut it into wedges.
  • This Persian zucchini frittata may be served with bread and yogurt if desired. Enjoy!



  1. Use organic zucchini, scrub it nicely and try to retain the peel for better nutrition.
  2. If you prefer, add up to 1/2 cup some parmesan, feta or goat cheese - 2/3rd in the mixture and rest on the top. For a creamy frittata you may add 2 tbsp heavy cream, half-and-half, whole milk, sour cream, yogurt or crème fraîche. Adding cheese or other creamy additions to kuku (frittata) is not typical in Persian cuisine.
  3. Persian spice mix (Advieh) recipe is on the blog. Ready made advieh is available at Persian or middle eastern grocery stores or online. It can also be substituted with a ‘mild’ middle-eastern or eastern Mediterranean spice blend.
  4. The Zucchini kuku is gluten free when using rice flour and not the alternative option (all purpose flour).
  5. Bake the frittata at a low temperature and don't overcook. It needs to be puffed, but tender in the center.
  6. Storage and Leftovers: It keeps well in the refrigerator for a few days or freeze up to two months. Thaw and reheat loosely covered in an oven or in a skillet.
  7. Make ahead: Cook zucchini and drain well. Whisk eggs with all other ingredients except baking powder, which should be added just prior to cooking.


Serving: 1wedge | Calories: 116kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 153mg | Potassium: 388mg | Fiber: 1g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 16.9mg | Calcium: 81mg | Iron: 1.2mg