Zucchini love bold flavours and this take on a Persian omelette called Kuku-ye-kadoo is rich with the aniseed flavour of tarragon and the spicy warmth of turmeric. Delicious served warm or at room temperature, we have sandwiched slices into fresh bread rolls with rocket and mayo.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1½ teaspoons dried tarragon
½ teaspoon ground turmeric
finely grated zest 1 lemon
6 eggs
3 tablespoons self-raising flour
500 grams zucchini
1 cup grated cheddar cheese
sea salt and freshly ground pepper
2 tablespoons pine nuts
22 cm square cake tin, greased and fully lined with non-stick foil or baking paper
METHOD
Preheat the oven to 180˚C.
Heat the olive oil in a sauté pan and cook the onion with a good pinch of salt until tender. Add the garlic, tarragon, turmeric and lemon zest and cook for 1 minute.
Whisk the eggs and the flour together in a large bowl and season generously.
Grate the zucchini on the large holes of a box grater. Place in a clean tea towel, roll up tightly and squeeze out as much liquid as possible. Add to the eggs along with the cheese and onion mixture. Gently but thoroughly combine then tip into the tin.
Scatter with the pine nuts and cover tightly with foil. Bake for 20 minutes then uncover and bake for a further 10-15 minutes or until the top is golden and the frittata is firm and the filling is set in the centre.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.