Zucchini Kuku (Persian Fritata)

I love, love, love kuku! It is so easy to throw together and can be enjoyed warm or cold. They are almost always vegetarian and have many variations. This one has zucchini; yum! As with all zucchini, you want to try and get as much water as you can out of the vegetable to avoid a mushy kuku. From My Persian Kitchen.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  medium onions, chopped
• 4  garlic cloves, minced
• 1  lb zucchini, grated
• 4  eggs
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon baking soda
•  salt and pepper
•  olive oil
•  cooking spray

Directions

1. Saute chopped onions in olive oil over medium heat until translucent.
2. Add turmeric to the onions and saute a few minutes longer.
3. Add grated zucchini to the onions. Season with salt and pepper, and continue to saute until the zucchini is cooked and all the moisture is absorbed.
4. In a large bowl, whisk eggs and baking soda. Season with salt and pepper.
5. Once the zucchini is sauteed, remove the excess moisture by letting it cool in a strainer and squeezing until all the water is gone or by putting it in a cheese cloth and squeezing out the liquid.
6. Add the zucchini and onions to the eggs and mix well.
7. Spray a Pyrex or casserole dish with cooking spray and add your zucchini-egg mixture.
8. Bake at 375 degrees for 30 minutes.