Zucchini Frittata – Fırında Mücver

Mücver is a very popular zucchini dish in all regions of Turkey. Recently it has been getting a lot of attention in the West as well. Mücver fritters are typically fried and served with garlic yogurt. This is basically the same recipe, except, it is baked in the oven, not fried, thus healthier. Although I labeled it as “Zucchini Frittata”, it is distinctly different from most vegetable frittatas as we know them. This recipe uses only 3 eggs, compared to typical 6 or more eggs in frittatas. It has a lot more herbs and it is made with feta cheese, not parmesan. In other words, it is a uniquely Turkish recipe.

Enjoy!

Ingredients:

• 4 zucchini, peeled and grated
• 1 medium carrot, peeled and grated
• 1 medium potato, peeled and grated
• ½ cup parsley, finely chopped
• ½ cup fresh dill, finely chopped
• 4 green onions, finely chopped (optional)
• 2 cloves of garlic, minced
• 1 cup Feta cheese, crumbled
• 2 tablespoons olive oil
• 3 eggs
• Salt & pepper to taste
• 3 teaspoons baking powder
• 1 cup flour
• 1 table spoon red chili peppers (optional)
• 1 table spoon nigella seeds (optional)
• 1 table spoon sesame seeds (optional)

For garlic yogurt:

• 1 cup yogurt
• 1 clove of garlic, minced
• Salt to taste

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Peel and grate the zucchini, carrot and potato. Place them in a bowl and sprinkle with salt, let it stand for 5-10 minutes. Vegetables will release their juices. Then, take a handful and squeeze the juice out between two hands and place the squeezed vegetables in a large bowl.
3. Add the rest of the ingredients except for the last three (nigella seeds, sesame seeds and red and yellow peppers) to the bowl.
4. Mix all with a spoon first, then mix by hand. Taste and adjust the salt and pepper to your taste. It should be a lumpy mixture.
5. Line a 10 x 14 oven safe dish with parchment paper. Pour mixture into to dish. Level it with a spoon or spatula.
6. Sprinkle with nigella and sesame seeds (optional).
7. Arrange red and yellow pepper slices to garnish the top (optional)
8. Bake in the preheated oven for about 50 minutes or until the top is golden brown.
9. Let it cool for 5-10 minutes and cut into squares or rectangular slices.
10. Serve hot or warm with a gallop of garlic yogurt.

Notes:

• It is important to squeeze the juice out of the grated vegetables in order to avoid soggy and wet frittata.
• Depending on how juicy the vegetables and how large the eggs are, you may need to add another ¼ cup flour to the mixture.
• You can use thin slices of tomatoes on top instead of the peppers.
• You can use a round oven safe dish instead of a rectangular one.
• You can also bake them in muffin cups for individual serving.

Afiyet Olsun!

Bon Appetit!

Ingredients add Feta Cheese

Grated zucchini

Squeeze juice out of zucchini

Place all ingredients in a bowl

Oven Ready

Zucchini Frittata fresh out of the oven

Zucchini Frittata