Kuku-ye kadoo (white zucchini omelette with mint and melting cheese)


You'll need

100 ml olive oil 1 onion, finely diced 1 tsp freshly grated nutmeg 1 tsp dried mint 4 white zucchini (about 350gm), coarsely grated (see note) 6 eggs 2 tbsp self-raising flour Grated rind of 1 lemon ½ tsp sea salt ½ tsp freshly ground black pepper 200 gm provolone or any other melting cheese, grated To serve: radish microcress (optional) To serve: thick natural yoghurt (optional)

Method

  • 01
  • Preheat the oven to 180C. Heat half the oil in a frying pan over a low heat and fry the onion until it softens (10-12 minutes). Stir in the nutmeg and mint and fry for another minute. Remove from the heat and leave to cool.
  • 02
  • Pour the remaining oil into a 24cm-diameter non-stick ovenproof frying pan and heat in the oven for 5-10 minutes. Squeeze the grated zucchini firmly to remove as much moisture as possible. Whisk the eggs until frothy. Whisk in the flour, lemon rind, salt and pepper, followed by the onion mixture, zucchini and cheese. The mixture will be quite sloppy. Pour the mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 15 minutes or until nearly set. Remove the lid and cook for a further 15 minutes to brown the surface.
  • 03
  • Cut into wedges and serve hot from the pan with a sprinkling of radish microcress (if using) and thick yoghurt. Alternatively, drain on paper towels and cut into wedges when cold to serve with pickles or relish.
Note White zucchini are sometimes sold as grey zucchini. Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

"An Iranian omelette can be made with almost any combination of fresh vegetables and herbs. Other popular fillings are lamb's brains or leftover cooked chicken and there are even sweet kukus. I love white zucchini, which are more delicate and less bitter than the dark-green variety, but obviously either will do. Adding provolone is a deviation from the purist Iranian kuku, but hot from the oven, its melting softness is irresistible. A non-stick, ovenproof frying pan - no more than 24cm in diameter - is ideal for this sort of kuku."

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×