Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs
User Reviews
5.0
12 reviews
Excellent
Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs
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Sfougato, or Greek Zucchini and Egg Casserole, is similar to a quiche or frittata, but more veggie-centric; the eggs are secondary here. With TONS of grated zucchini, it's a great way to use up that garden harvest (yellow summer squash can be used here too!). The flavor from the green onions, herbs, and salty feta cheese gives this a spanakopita-like flavor with a super creamy, soufflé-like texture. Perfect for breakfast, lunch, or dinner, and great reheated for meal prepping, too!
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Ingredients
- 4 medium zucchini and/or yellow summer squash about 2 - 2½ lbs. total
- 6 green onions thinly sliced, white and green parts (one bunch)
- ¼ cup chopped fresh dill or 1 tablespoon dried
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 1 tablespoon chopped fresh mint or 1 teaspoon dried, see notes on herbs
- 6 large eggs
- ¼ cup whole milk optional, see notes
- 6 oz. feta cheese crumbled (about 1 ½ cups)
- 1 large tomato cut into 6 slices (optional)
- extra-virgin olive oil 4 tablespoons, divided, plus more for greasing pan
- kosher salt 1 teaspoon, divided
- ¼ teaspoon black pepper
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Instructions
- Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
- Using the large holes of a box grater, grate the 4 medium zucchini and place in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and stir to coat. Set aside for about 10 minutes.
- In a large skillet, heat 2 tablespoons of the extra-virgin olive oil over medium heat. Add the sliced 6 green onions and cook for 2-3 minutes, until soft but not too browned (adjust heat to lower if browning too fast).
- Once the zucchini has sat in the colander for about 10 minutes, use a wooden spoon to squeeze out as much extra liquid as possible from the squash through the colander into the bowl.
- Transfer zucchini to the skillet with the onions and sauté for 2-3 more minutes, stirring occasionally, until there is no more liquid being released from the vegetables. Turn off the heat and let cool slightly.
- Beat together the 6 large eggs, ¼ cup whole milk, ½ teaspoon of the kosher salt, ¼ teaspoon black pepper, and another 2 tablespoons of extra-virgin olive oil in a large bowl, using a fork or whisk, until very well combined.
- Add the cooked zucchini and onion mixture to the egg mixture, as well as the ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh mint, and crumbled 6 oz. feta cheese. Stir together.
- Transfer mixture to the prepared baking dish. If using the six slices of 1 large tomato, pat them dry a bit and place the slices on top of the casserole in two rows of three.
- Bake at 375 degrees F for about 30 minutes, or until eggs are just set and edges are just beginning to brown (you can shake the pan gently to see if the eggs are set - they can wiggle a little but shouldn't be runny). Allow to cool in pan for at least 10 minutes for best results. Cut into six slices. Serve warm or at room temperature.
Equipments used:
Notes
- For the herbs: if you don't have one or two of them, don't worry too much about it. You want this to be herby, but if you forgot parsley at your store or don't have access to mint or oregano, just leave it out! Personally, I think the dill is most important here.
- The milk helps make the casserole fluffier, resulting in a lighter and airier texture. You can leave it out if you want.
- Cooking time may vary especially depending on how much liquid you are able to extract from the zucchini in the beginning, and if you are adding tomatoes on top. Just keep an eye on it - overcooking just a little bit here isn't a big deal, since the olive oil, milk, and feta help prevent the texture from drying out too much.
- Store leftovers in an airtight container in the refrigerator for around 3-4 days. Reheat in the microwave to desired temperature.
- If using a particularly large zucchini, like those kinds you forget about in your garden, you may want to scoop the seeds out, as they can be tough and bitter. And depending on how thick the peel is, you may want to peel all or some of it off.
- Some Sfougato recipes include garlic. I chose to omit it, since I thought it overpowered the other ingredients. If you prefer to have it, you can sauté a clove or two of minced garlic with the green onions.
Nutrition Information
Show Details
Serving
1slice
Calories
265kcal
(13%)
Carbohydrates
10g
(3%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
190mg
(63%)
Sodium
793mg
(33%)
Potassium
555mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1218IU
(24%)
Vitamin C
33mg
(37%)
Calcium
228mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 265kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 190mg | 63% |
| Sodium | 793mg | 33% |
| Potassium | 555mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1218IU | 24% |
| Vitamin C | 33mg | 37% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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