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Persian Zucchini Frittata (Kuku Kadoo)

From: Saveur
SERVES 6-8

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°. 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.