What a fun sounding name, right? Kookoo Kadoo! These Persian frittatas made with zucchini are a hit with kids and adults alike. And they can be made with any number of vegetables, including eggplants! These can be baked in the oven or cooked on the stove top, like here and here. I chose to cook on the stove top, not missing an opportunity to not crank up the huge oven whenever I can.
This recipe for Zucchini Kookoo / zucchini kuku comes from Turmeric and Saffron and My Persian Kitchen but instead of using their wheat flour or baking soda, I used pancake mix. For the kids, I also added a good amount of shredded cheddar that I had lying about in the fridge. I also made them individual kookoos by using a one quart nonstick pan instead of a skillet and poured half of the mixture below for each. A simple recipe with few ingredients resulting in a great dish AND being able to sneak in some veggies too - I love!
1 medium sized zucchini, grated and water squeezed out
1 small onion, chopped
2 heaped tsp biscuit/pancake mix (or wheat flour or 1/2 tsp baking soda)
1 tbsp shredded cheddar (optional)
a few dashes of turmeric
salt and pepper to taste
1 tbsp cooking oil
In a mixing bowl, whisk the eggs and the biscuit mix until smooth. Add the remaining ingredients, except oil and mix well.
Grease and warm up a skillet. Pour oil at the center and pour the whisked egg mixture on top of that. Spread around until it covers the pan/skillet.
Cover and cook on low for 10-12 minutes, until the bottom is slightly browned and the top is set.
Flip the frittata and cook for another 5-6 minutes, until brown on the other side.
Cut them up into wedges and serve.