Sfougato (Zucchini and Egg Casserole)
Traditional Greek sfougato is an appealing, vegetable-centric baked egg dish with a texture somewhere between a light-as-air soufflé and a hearty frittata.
Keywords
- Eggs
- Vegetables
- Casseroles
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grater
- Fine-mesh sieve
- Kitchen towel
- Nonstick skillet
- Stove
- Oven
- Mixing bowl
- Fork
- Baking dish
- Measuring spoon
- Spoon
Ingredients
- 4 zucchini, shredded
- Salt
- pepper
- 1 tablespoon extra-virgin olive oil
- 8 scallions, sliced thin
- 2 garlic cloves, minced
- 6 large eggs
- ¼ cup whole milk
- 4 ounces feta cheese, crumbled (1 cup)
- ¼ cup minced fresh dill
- 1 tablespoon chopped fresh oregano
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