Kuku-ye Kadoo: Zucchini Omelette with Mint & Cheese
Australian Gourmet Traveller recipe for kuku-ye kadoo (white zucchini omelette with mint and melting cheese) by Greg and Lucy Malouf.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.
Cooking tools:
- Nonstick skillet
- Grater
- Whisk
- Mixing bowl
- Oven
- Stove
- Aluminum foil
- Paper towel
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 100 ml olive oil
- 1 onion, finely diced
- 1 tsp freshly grated nutmeg
- 1 tsp dried mint
- 4 white zucchini (about 350gm), coarsely grated (see note)
- 6 eggs
- 2 tbsp self-raising flour
- Grated rind of 1 lemon
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 200 gm provolone or any other melting cheese, grated
- radish microcress (optional)
- thick natural yoghurt (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Open cottage cheese and mint omelette | Recipes | WW Australia
weightwatchers.com
Omelet with Zucchini and Cheddar Cheese Recipe
kashevar.com
Zucchini and Goats Cheese Omelette with Fresh Mint
riovistaolives.com.au
Tofu and Mushroom Omelette
veganeasy.org
Minted pea and feta omelette
hairybikers.com
The Best Keto Cheese-Crusted Omelet
dietdoctor.com
Cook a delicious omelette with zucchini and turkey ham
cookmomma.com
John E. Finn's Persian Eggplant Omelet (Kuku-ye Bademjan) · Faith Middleton's Food Schmooze
foodschmooze.org