Page title and description

Vegetarian mains
Courgette kuku
Cook's notes
For variety, you can either try adding blanched and chopped spinach or chard leaves instead of, or as well as, the courgette even roasted chunks of aubergine. You can also substitute the advieh mix with a tablespoon of mild or medium curry powder.Ingredients
main
- 3 tbsp sunflower or light olive oil
- 1 red or white onion, finely chopped
- 500g courgettes, cut into 5mm slices
- 2 garlic cloves, finely chopped, grated or crushed
- 6 large eggs, lightly beaten
- 100ml milk
- Handful of chives, chopped
- Handful of mint, chopped
- Handful of dill, chopped
- Large handful of flat-leaf parsley, chopped
- Salt and pepper
For the advieh spice blend
- ¼ tsp each of ground turmeric, nutmeg, ground ginger
- ½ tsp each ground cumin and ground coriander
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
-
Step 1
Mix all the spices for the advieh blend together in a small bowl. -
Step 2
Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften, stirring now and then. -
Step 3
Heat the grill to medium. -
Step 4
Remove the onion to a plate and add the remaining tablespoon of oil to the pan. Turn the heat up, add the courgettes and fry (in batches if need be) until they have some colour, about 2–3 minutes per side. -
Step 5
Add the garlic, advieh spice mix and onion. Fry for a further 2 minutes, stirring, then season with salt and pepper. -
Step 6
Whisk the eggs with the milk in a large bowl, stir in the herbs and pour over the top of the courgettes. -
Step 7
Cook very gently for a few minutes until just set on the bottom. -
Step 8
Finish under the grill until just set all the way through (test by gently tipping it sideways, no runny egg should appear). Wait for at least 5 minutes before -
Step 9
cutting into wedges to serve.