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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.