Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture. Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!). Best of all? Sfougato is one of those recipes that’s perfect for breakfast, lunch, or dinner. You can use it for meal prep and reheat all week. Serve with a side salad or roasted potatoes for a heartier meal at dinnertime. It’s perfect for late summer and early fall, when you can finally turn your oven on and you still have beautiful squash to use. Not to mention, it’s perfect for back-to-school! You’ll love this easy, veggie-packed zucchini casserole recipe.
Ingredients in Sfougato and Substitutions
Zucchini – or yellow summer squash, or a mix of both. You’ll need about 2 – 2.5 pounds total, which is about 4 medium squash. Green onion – yellow onion can be used, keeping in mind it will need longer cooking time. Eggs Herbs – I use dill, parsley, oregano, and mint here. The most important one is dill in my opinion – if you can’t get your hands on the others, just leave them out! Milk – this is optional, and helps make the casserole fluffier. Feel free to leave it out. Feta Cheese Large tomato – optional, cut into slices to top the quiche. You can also use halved cherry tomatoes, placed cut-side-up. Extra-virgin olive oil Salt and pepper
How to make Greek Zucchini Casserole (Sfougato)
The key to using zucchini in most recipes is to dry it out as much as possible so you don’t end up with a soggy result. This is achieved here by grating and salting the zucchini, pressing the liquid out, and sautéing it as well. First, grate the zucchini and place in a colander over a bowl, sprinkled and mixed with a little salt. The salt will help draw out the liquid, which will drip into the bowl below. Let it sit for a bit while you prep the other ingredients. Sauté sliced green onions – both the green and white parts – over medium heat in a large skillet (I used nonstick). You don’t want them to brown, only soften, so adjust the heat if necessary. Once the zucchini has sat for about 10 minutes, use a wooden spoon to press on top of it to squeeze as much liquid out of it as possible into the bowl below. Alternatively, you can transfer it to a kitchen towel and wring out the liquid. Be aggressive with this! You want as MUCH liquid gone as possible. Transfer the zucchini to the skillet with the green onions and cook for another few minutes. Then in a large bowl, mix eggs, milk, salt, pepper, the zucchini mixture, olive oil, and herbs together. Transfer it to a greased baking dish and top with tomato slices, if using. Bake until eggs are set and edges are just beginning to brown. Allow the casserole to cool for 10 minutes or so, then cut into 6 pieces and serve!
Wait… no garlic?
That’s right everyone. Take a deep breath – I chose to NOT add garlic to this recipe. Whenever I omit garlic from something, it often results in surprisingly huge controversy. But with such a delicate taste from the zucchini and herbs, I felt garlic overpowered the Sfougato. I also don’t add garlic to spanakopita, which has a similar taste and texture. But if you’re somehow offended by my lack of garlic here? I have a secret to tell you! Pssst… you can go ahead and add it if you want. Just sauté a clove or two of minced garlic with the green onions.
Tips and Tricks
To check for doneness, give the baking dish a gentle shake. You’ll be able to see if the eggs aren’t set yet because they will be liquidy and jiggle quite a bit. If using a particularly large zucchini squash, you know, those ones you forget about in your garden? You may want to take the seeds out, since they can be tough and bitter, and depending on the thickness of the skin you may want to peel all or some of it. I did this when I made zucchini soup with a GIANT squash from my garden.
Other Greek Recipes
Other Easy Egg Recipes
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