Zucchini Kiku

Kiku is a Persian style of eating eggs, much like a frittata. The saffron gives a wonderful aromatic flavour but can be replaced with other spices if is too costly for the budget.

3 medium zucchini (courgettes), cut into julienne slices
1 tbs sea salt
2 medium onions, peeled and thinly sliced
4 tbs extra virgin olive oil
6 eggs
2 cloves garlic, peeled and crushed
1 lemon, juiced
½ tsp sea salt
¼ tsp pepper, freshly ground
¼ tsp saffron threads, dissolved in 1 tbs hot water (or substitute ½ tsp ground fenugreek and ½ tsp ground cumin)
1 cup grated Cheddar cheese (optional).

1. Julienne the zucchini, salt, and drain in a colander for ½ hour.

2. Rinse and squeeze dry with a paper towel. If you leave too much water in the zucchini, your kiku might be runny.

3. Preheat the oven to 190°C (375°F).

4. Sauté zucchini in heavy frypan in olive oil for 1 minute.

5. Transfer to a bowl with a slotted spoon and mash.

6. Sauté onions until golden then add to the zucchini.

7. Place eggs in a bowl and beat with salt and pepper, lemon juice and saffron (or fenugreek and cumin).

8. Stir in the onions and zucchini.

9. Turn out into a well-oiled 9” X 13” glass baking dish (23 X 33 cm) (3 L)

10. Top with cheese if desired.

11. Bake for about 30 minutes or until top is browned.

12. Cut into squares or diamonds and serve.

Adapted from Sally Fallon, Nourishing Traditions.