middle-eastern

Zucchini Kuku with Herbs and Walnuts

Name: Zucchini Kuku with Herbs and Walnuts
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 328 g zucchini, grated and squeezed dry; 4 g eggs; 39 g scallions, sliced; 20 g dill, chopped; 33 g walnuts, chopped; 21 g olive oil; 1 g turmeric, ground; 1 g salt; 223 g Greek yogurt, plain

This pan-fried dish pairs zucchini, grated and squeezed dry with walnuts, chopped, eggs and scallions, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

28 g Carbohydrates

48 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

328g zucchini, grated and squeezed dry 56 kcal
4g eggs 6 kcal
39g scallions, sliced 14 kcal
20g dill, chopped 7 kcal
33g walnuts, chopped 216 kcal
21g olive oil 186 kcal
1g turmeric, ground 3 kcal
1g salt 0 kcal
223g Greek yogurt, plain 163 kcal

Cooking instructions

zucchini
Squeeze grated zucchini firmly in a towel to remove excess liquid (this prevents a watery kuku).
zucchinieggsscallionsdillwalnutsturmericsalt
In a bowl, whisk eggs with salt and turmeric until combined. Stir in zucchini, scallions, dill, and walnuts.
olive oil
Heat olive oil in a nonstick skillet over medium heat. Pour in the mixture and spread into an even layer.
Cook 5 to 7 minutes until the edges set and the bottom is golden. Flip carefully (or slide onto a plate and invert back into the pan).
Cook the second side 4 to 6 minutes until cooked through.
Greek yogurt
Serve hot or warm with a spoonful of yogurt on top.