Sfougato (Zucchini and Egg Casserole) | America's Test Kitchen

Name: Sfougato (Zucchini and Egg Casserole) | America's Test Kitchen
Total time: 60 min
Ingredients: 4 zucchini, shredded; Salt and 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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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

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