Kuku-ye Kadoo White Zucchini Omelette with Mint and Melting Cheese


Australian Gourmet Traveller recipe for kuku-ye kadoo (white zucchini omelette with mint and melting cheese) by Greg and Lucy Malouf.

What you will need

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

To serve: radish microcress (optional)

To serve: thick natural yoghurt (optional)


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