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Now that is almost summer time I am more in the mood for kuku because it is one of those meals that is easy to make and can be eaten hot or cold. So here is one more kuku recipe!
This is one is a bit tricky as zucchini by nature is very watery.  So it’s best to have as little liquid as possible when as it cooks.  You can make this kuku in a pan or in the oven. This time I decided to make it in the oven.

Ingredients

2 medium onions
4-5 garlic cloves
1lb zucchini
4 eggs
1/2 tsp turmeric
1/2 tsp baking soda
salt & pepper
oil

Small dice onion and mince garlic. Saute in oil until translucent.

Grate 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.

Ingredients

2 medium onions
4-5 garlic cloves
1lb zucchini
4 eggs
1/2 tsp turmeric
1/2 tsp baking soda
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.

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