Zucchini Kuku

For dinner tonight, I chose to make an Iranian Kuku - a baked egg dish. It's similar to a frittata, or a crustless quiche. I chose this one among many others - Pistachio, Pea, Green Bean, Yogurt, Meat, and Cauliflower, for example. It's a very basic dish, and very simple for an easy weeknight meal. They are usually served with yogurt, bread and an herb salad. I chose to serve mine with spiced lentils with yogurt.
My only complaint about this dish was it lacked a bit of flavor. I think I should have combined this one with the fresh herb kuku which had scallions, cilantro, dill and parsley.

Zucchini Kuku

Najmieh Batmanglij

1 lb. Zucchini, sliced (4 medium)

3 onions, peeled and sliced

2 garlic cloves, minced

3/4 c. EVOO (I used 1 tbsp.)

4 eggs

1 1/2 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. flour (I used whole wheat)

1 tsp. baking powder

1. In a skillet, brown onions, zucchini and garlic in EVOO. Lightly mash, set aside.

2. Preheat oven to 350.

3. Break eggs into a bowl, whisk in salt, pepper, flour and baking powder.

4. Add zucchini mixture to eggs. Mix.

5. Pour into a greased baking dish. Bake uncovered for 30 minutes.

6. Remove from oven, cool for a few minutes. Invert on a plate or spoon out of the dish.

A Year Ago: Pear and Brie Risotto, Chicken Sausage, and Roasted Asparagus