Zucchini Frittata- Kookoo-ye Kadoo Sabz- کوکوی کدو سبز

For the next month or so we thought we better bring you a series of Fresh&Fast meal ideas.  To kick this off we started with what is in season in Aotearoa; zucchini (courgette).  Frittata is famous as an Italian dish but many variations of frittata exist in most cuisines.  The Italian frittata has a dairy base (millk, cream and cheese) for a lushicous creamy texture and eggs to bind ingredients together, but Persian kookoos have only eggs apart from the main ingredients.  

Kookoos are traditionally fried in a fry pan, rather than baked in the oven, but then again you can bake a kookoo too!  It is great for a quick summer dinner and very fail proof.  While kookoo is cooking, you'll have enough time to toss salad greens together and slice a rustic loaf of bread.

Ingredients:

3 Courgettes or Zucchini, grated

1 Medium Onion, grated

2 Large Eggs

Salt and Pepper to season

Dried Herbs (parsley, mint, ...)

1. Place the zucchini in a fry pan.
2. On medium heat, stir fry the zucchini until most of the juice has evaporated.
3. In a large mixing bow, place the onion, eggs and the zucchini with the seasoning.
4. Add your favourite fresh or dried herbs and mix with a fork until the eggs are well mixed.
5. Heat oil in a non-stick 20cm fry pan and pour the mix.  Leave the heat on medium.
6. Once the edges are fully brown and slightly crisp, slide it onto a plate.  This stage will take around 15 minutes.
7. Turn the kookoo upside down, back into the same fry pan to cook the other side.  It should take a further 5-10 minutes.
8. Serve with salad,yogurt and bread

Alternatively, spoonfuls of the mixture can be fried.