I love Saturday mornings. They are symbolic of hopes to be fulfilled, moments to be enjoyed and life to be lived!
Saturdays also call for new experiences. Have you experienced a Persian kookoo before? I hadn’t until I came across Kookoo recipes in Nesta Ramazani’s cookbook “Persian Cooking”. She notes that though early travelers to Persia described the kookoo as an omelette or frittata, those words do not accurately depict it. It’s more like a soufflé.
There are many varieties of kookoo, and I think that’s what makes this dish so versatile. I very much made her recipe my own, and you too can easily adapt it to suit your tastes.
Zucchini Squash Kookoo (or kuku) is a traditional Persian egg dish that is similar to a frittata. It is easy to make, versatile and can be eaten for breakfast or as a side dish.
- 4 green or yellow zucchini squash, roasted and mashed
- 1 large onion, chopped
- 1 tbsp soy sauce
- salt and pepper, to taste (at least 1 tsp salt is advised)
- 1-2 tbsp parsley, chopped
- 2 tbsp walnuts or pecans, chopped
- 1 small green chilli pepper, chopped (optional)
- 1/2 tsp sugar or other sweetener (optional)
- 4 tbsp butter
- 3-4 tbsp all purpose flour
- 1/2 cup milk
- 1 tbsp cream or sour cream
- 5-6 eggs, whisked
- Preheat oven to 350°F.
- Mix together the mashed squash, chopped onion, soy sauce, salt, pepper, sugar, green chili (if using), parsley and walnuts.
- In a small pan, melt 1 tbsp of butter over low heat. Stir in the flour. Gradually stir in the milk, using a wire whisk to prevent lumps. Stir in the cream. Mix in this sauce to the zucchini mixture as well as the eggs. Taste and adjust seasoning.
- Melt the remaining 1 tbsp of butter in a baking dish, pour in the zucchini mixture, and bake, uncovered, for 45 minutes or until the top is golden brown.