Great use for excessive zuchinni
I got this recipe from the blog "My Persian Kitchen" and it is excellant. The zuchinni cooks down quite a bit in the process of getting rid of the excess water. I plan to make batches of the onion, zuchinni and tumeric stage (before eggs are added) and freeze them for winter use. Sadly Curious George will not eat this (onions and tumeric) but I really like it.
For the frozen base I fried grated zuchinni and onions in olive oil. Darn it all, I forgot the garlic. I'll add the tumeric later. I may just fry up some garlic and add it before freezing. I have it draining in a colander in the refrigerator at the moment. I will probably freeze the accumulated liquid for soup.
zuchinni kuku
Ingredients
2 medium onions
4-5 garlic cloves
1lb zucchini ( I used a large yellow and a large zuchinni, probably 1.5 pounds to start)
4 eggs (I used 6)
1/2 tsp turmeric (I used 2 tsp)
1/2 tsp baking soda (I used 1 tsp)
salt & pepper
oil
Small dice onion and mince garlic. Saute in oil until translucent. Grate the zucchini. Add turmeric to the onions and saute for a few minutes longer. Add grated zucchini to onion. Season with salt and saute until the zucchini is cooked and all the moisture is absorbed. In a bowl mix eggs and baking soda. Season with salt and pepper. Once the zucchini is ready try to remove their excess moisture by either letting them cool in a strainer and squeezing them until all the moisture is gone or by putting them in a cheese cloth and squeezing out the liquid. Mix the zucchini with the eggs well. Spray a pirex dish with oil, add the zucchini and egg mixture and bake at 375° for 30 minutes.
For the frozen base I fried grated zuchinni and onions in olive oil. Darn it all, I forgot the garlic. I'll add the tumeric later. I may just fry up some garlic and add it before freezing. I have it draining in a colander in the refrigerator at the moment. I will probably freeze the accumulated liquid for soup.
zuchinni kuku
Ingredients
2 medium onions
4-5 garlic cloves
1lb zucchini ( I used a large yellow and a large zuchinni, probably 1.5 pounds to start)
4 eggs (I used 6)
1/2 tsp turmeric (I used 2 tsp)
1/2 tsp baking soda (I used 1 tsp)
salt & pepper
oil
Small dice onion and mince garlic. Saute in oil until translucent. Grate the zucchini. Add turmeric to the onions and saute for a few minutes longer. Add grated zucchini to onion. Season with salt and saute until the zucchini is cooked and all the moisture is absorbed. In a bowl mix eggs and baking soda. Season with salt and pepper. Once the zucchini is ready try to remove their excess moisture by either letting them cool in a strainer and squeezing them until all the moisture is gone or by putting them in a cheese cloth and squeezing out the liquid. Mix the zucchini with the eggs well. Spray a pirex dish with oil, add the zucchini and egg mixture and bake at 375° for 30 minutes.