Kadoo Varaqe’i (کدو ورقه‌ای) — Persian Sliced Zucchini Omelet

• 600 gZucchini (trimmed; sliced into 4 mm rounds)
• 45 mlOlive oil (divided, plus more only if pan is dry)
• 6 gFine sea salt (divided)
• 1 gBlack pepper (freshly ground, divided)
• 6 largeEggs (about 300 g without shells)
• 2 gGarlic powder (about 1 tsp)
• 20 gParsley (finely chopped (about 1 cup loosely packed))
• 30 mlWater (helps create a softer, custardy set)

Instructions

1. 1

   Slice the zucchini into even 4 mm rounds so they cook at the same rate. Spread on a tray and toss with 3 g salt and 0.5 g black pepper. Let stand 10 minutes to draw out surface moisture, then blot thoroughly with paper towels for better browning and a cleaner omelet texture.

2. 2

   Heat a 28 cm nonstick skillet over medium-high for 2 minutes. Add 30 ml olive oil and swirl to coat. Arrange zucchini in a single layer (cook in 2 batches if needed). Sear 3–4 minutes per side until deeply golden and tender. Transfer to a plate; repeat with remaining slices using the remaining 15 ml oil.

3. 3

   Reduce heat to medium. In a bowl, whisk eggs with 30 ml water, garlic powder, remaining 3 g salt, and remaining 0.5 g black pepper for 20–30 seconds until uniform but not foamy. Fold in chopped parsley. This mixture should look smooth and lightly loosened, like a thin custard.

4. 4

   Wipe the skillet lightly if there are any dark bits, then return it to medium heat. Arrange the seared zucchini in an even layer. Pour the egg mixture over, gently nudging slices so egg flows between them. Cover and cook 6–8 minutes, until the edges are set and the center is just slightly glossy.

5. 5

   To finish without drying, lower heat to medium-low and cook 2–3 minutes more. For a firmer top, uncover and cook 1 minute, or briefly place under a broiler 30–60 seconds (watch closely). Rest off heat 5 minutes to set, then slice into wedges and serve warm or room temperature.