Persian Zucchini Frittata

With lot of zucchini, onions, garlic, parsley and sumac here on the farm, once we found this recipe from Saveur Magazine we knew we had to try it. This recipe is great for using up what’s in season right now and very easy to make!


  • 3 tbsp. canola oil
  • 1⁄4 tsp. minced fresh ginger
  • 3 large onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp. ground turmeric
  • 5 medium zucchini, halved lengthwise and cut crosswise into 1⁄4”-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. flour
  • 1⁄2 tsp. baking soda
  • 7 eggs, beaten
  • 2 tbsp. chopped parsley
  • Sumac, for garnish


  • Heat oven to 400°C. Heat 2 tbsp. oil in a 12” skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6–8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12–15 minutes. Stir in 3 tbsp. flour and baking soda; let cool.
  • Stir eggs into zucchini mixture. Grease a 9” x 13” casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac.