persian

Zucchini and Tomato Kookoo with Yogurt

Name: Zucchini and Tomato Kookoo with Yogurt
Yield: 1 serving
Cuisine: persian
Ingredients: 333 g zucchini, grated and squeezed dry; 178 g eggs; 42 g scallions, thinly sliced; 143 g tomato, diced; 19 g olive oil; 202 g plain yogurt, 2%; 2 g dried mint; 1 g ground turmeric; 2 g salt; 0.59 g black pepper

This pan-fried dish pairs zucchini, grated and squeezed dry with tomato, diced, plain yogurt, 2% and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

31 g Carbohydrates

43 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

333g zucchini, grated and squeezed dry 57 kcal
178g eggs 255 kcal
42g scallions, thinly sliced 15 kcal
143g tomato, diced 26 kcal
19g olive oil 168 kcal
202g plain yogurt, 2% 123 kcal
1.19 tsp (2g) dried mint 1 kcal
0.59 tsp (1g) ground turmeric 3 kcal
0.89 tsp (2g) salt 0 kcal
0.3 tsp (1g) black pepper 1 kcal

Cooking instructions

zucchini
Grate zucchini and squeeze out as much liquid as possible using a clean towel.
zucchinieggsscallionstomatodried mintground turmericsaltblack pepper
Whisk eggs with salt, pepper, turmeric, and dried mint. Stir in grated zucchini, scallions, and tomato.
olive oil
Heat olive oil in a nonstick skillet over medium heat. Pour in mixture and spread evenly.
Cook 6-8 minutes until the bottom sets and browns. Flip (or finish under a broiler) and cook 4-6 minutes until cooked through.
plain yogurt
Serve with yogurt on the side.