A Persian zucchini frittata. Yes, it is as delicious as you expect Persian food to be -- an explosion of sour, sweet, savory, and floral flavors. A great choice for the summertime zucchini bounty, and also entirely feasible to prep ahead for a holiday meal.

Ingredients Step
Preheat oven to 375.
2 zucchini
2 yellow summer squash
2 t. salt		 Grate, then sprinkle with salt. Toss to combine, then set in a colander over the sink. After letting it sit a bit, squeeze out as much water as possible -- first by hand, then via cheesecloth. This step is good to do slowly, while cooking the onion.
2 T. olive oil
1 onion, diced		 Cook in small skillet until golden.
1 t. dried mint
pinch of salt		 Sprinkle on top of cooked onion and stir together.
2 garlic cloves, diced
⅓ c. dried tart cherries, chopped as needed
zest of 1 small orange		 In a large bowl (possibly with a lid), combine additional moist ingredients with the squash and onion. This mixture can go into the fridge overnight.
3 T. flour
¼ t. cinnamon
¼ t. turmeric
¼ t. ground dried rose petals
⅛ t. ground saffron
⅛ t. nutmeg
⅛ t. black pepper		 Combine spices. This mixture can be stored overnight.
2 T. olive oil Pour into an 8x8" pan, then use your fingers to coat up the sides of the pan.
Toss together the vegetable and flour mixture until well-combined.
5 eggs, ideally room temperature Whisk the eggs together, then stir them into the vegetable and flour mixture.
Put the oiled pan in the preheated oven for 1 minute, making sure to set a timer. Then pour the batter into the hot pan and smooth it into an even layer.
1 T. olive oil Bake in two sessions. First bake for 20 minutes, until mostly set. Remove the pan, make 4 cuts each direction to produce 16 pieces, and drizzle 1 T. olive oil into the dividing cuts. Then return to the oven for an additional 15 minutes, until fully set and crisp on top. Serve warm. (Cool or even cold leftovers are tasty too.)

Source: Eats Well With Others, originally from Naz Deravian's Bottom of the Pot