Zucchini Kuku (Persian Fritata) - cooking recipe

Ingredients

2 medium onions, chopped
4 garlic cloves, minced
1 lb zucchini, grated
4 eggs
1/2 teaspoon turmeric
1/2 teaspoon baking soda
salt and pepper
olive oil
cooking spray

Preparation

Saute chopped onions in olive oil over medium heat until translucent.
Add turmeric to the onions and saute a few minutes longer.
Add grated zucchini to the onions. Season with salt and pepper, and continue to saute until the zucchini is cooked and all the moisture is absorbed.
In a large bowl, whisk eggs and baking soda. Season with salt and pepper.
Once the zucchini is sauteed, remove the excess moisture by letting it cool in a strainer and squeezing until all the water is gone or by putting it in a cheese cloth and squeezing out the liquid.
Add the zucchini and onions to the eggs and mix well.
Spray a Pyrex or casserole dish with cooking spray and add your zucchini-egg mixture.
Bake at 375 degrees for 30 minutes.