Persian kookoo/kuku is a combination of finely chopped or grated vegetables such as potatoes, herbs and zucchini mixed in with eggs and spices and fried on the stove or baked in the oven. Zucchini kookoo is a healthy, light and tasty dish. In our home, this is a favorite! It's one of the few dishes that both my kids, who are picky eaters, love and ask for and there are usually no left-overs. Kookoo kadoo may be served as a side dish when serving guests but I like to serve it with some fresh and crisp salad, a dollop of yogurt and some warm pita bread.
3 large zucchini, peeled and grated
3 large eggs
1 medium onion, peeled and grated, discard juice
2-3 garlic cloves, minced
4 tablespoons flour
1/3 teaspoon turmeric
A dash of cayenne pepper
Salt and pepper to taste
Vegetable oil for frying
- Sprinkle the grated zucchini with salt and let sit in a colander for 10-15 minutes to get the moisture out and drain.
- In a large mixing bowl combine zucchini, onion, garlic, flour, turmeric, salt, pepper and the eggs. Mix thoroughly.
- In a large frying pan, heat 3 tablespoons of vegetable oil over medium-high heat. Scoop the mixture using a large spoon and carefully place into the hot oil and fry on both sides until golden brown.
- You can also pour the mixture in a greased ovenproof baking dish and bake for 30-40 minutes at 375 degrees Fahrenheit preheated oven until kookoo is completely set. I used a non-stick square muffin pan.
- Best served warm.