I would categorize this under the Best Frittata Ever list. Easy to make and so flavorful. Once again, it’s that Middle East flair that wins me every time.
Persian zucchini frittata (from Saveur)
3 tablespoons canola oil
1/4 teaspoon minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
5 medium zucchini, halved lengthwise and cut crosswise into 1/4″ thick slices
kosher salt and freshly ground black pepper, to taste
4 tablespoons flour
1/2 teaspoon baking soda
7 eggs, beaten
2 tablespoons chopped parsley
sumac, for garnish
Heat oven to 400 degrees F. Heat 2 tablespoons oil in a 12″ skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6 – 8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12 – 15 minutes. Stir in 3 tablespoons flour and baking soda; let cool.
Stir eggs into zucchini mixture. Grease a 9 x 13″ casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25 – 30 minutes. Garnish with parsley and sumac. Makes 6 – 8 servings.