Vegan Persian Style Kookoo-yeh Kadoo (Zucchini Frittata)

• 8inch baking dish • Large skillet • Bowl

10

35

Persian

Vegan, Persian, Kookoo-yeh Kadoo, Zucchini Frittata

lunch, dinner

1

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 medium zucchinis, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

¼ teaspoon chili powder

Salt and pepper to taste

¼ cup vegan yogurt or coconut cream

2 tablespoons fresh parsley or cilantro leaves, chopped

Preheat oven to 350°F (175°C). Grease an 8-inch baking dish with olive oil.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the grated zucchini and cook for another 5 minutes. Stir in the cumin, coriander, turmeric and chili powder and season with salt and pepper to taste. Cook for another 3 minutes. Remove from heat and let cool slightly.

In a bowl combine the cooked vegetables with the yogurt or coconut cream and parsley or cilantro leaves. Pour into prepared baking dish and spread evenly. Bake for 25 minutes or until golden brown on top. Let cool slightly before serving.

Calories – 250; Fat – 15g; Carbohydrates – 20g; Protein – 10g; Fiber – 5g

This vegan version of traditional Persian Kookoo-yeh Kadoo (Zucchini Frittata) is packed with flavor and nutrition! It’s easy to make using simple ingredients like onion, garlic, zucchini, spices and vegan yogurt or coconut cream – all cooked together in an 8-inch baking dish then baked until golden brown on top! Enjoy!

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The Persian Empire was known for its luxurious cuisine, with dishes such as roasted peacock and camel hump.