VEGETARIAN AND VEGAN RECIPES

RIVKA BATYA’S PARSI ZUCCHINI FRITTATA (Kookoo Kadoo)

INGREDIENTS:

·         3 Tbs. Canola Oil ·         ¼ tsp. Ginger, minced fresh ·         3 Onions, large, chopped ·         3 Garlic Cloves, minced ·         1 tsp. Turmeric, ground ·         5 Zucchini, medium, halved lengthwise & cut crosswise into ¼"-thick slices ·         Kosher salt, to taste ·         Black Pepper, freshly ground, to taste   ·         4 Tbs. Flour ·         ½ tsp. Baking Soda ·         7 Eggs, beaten ·         2 Tbs. Parsley, chopped ·         Sumac, for garnish

DIRECTIONS:

1.    Heat oven to 400°F.  2.    Heat 2 Tbs. oil in a 12" skillet over medium-high heat. 3.    Add ginger, onions, and garlic; cook until soft, ~ 6–8 minutes. 4.    Add turmeric and zucchini. 5.    Season with salt and pepper. 6.    Cook until tender, ~12–15 minutes. 7.    Stir in 3 Tbs. flour and baking soda 8.    Let cool.  9.    Stir eggs into zucchini mixture. 10. Grease a 9" x 13" casserole with remaining oil. 11. Sprinkle with remaining flour. 12. Pour in mixture. 13. Bake until set, 25–30 minutes. 14. Garnish with parsley and sumac. YIELD: 6 – 8 servings. Source: Rabbi Alan Ira Silver