Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe

If you love vibrant Mediterranean flavors wrapped in a wholesome, comforting package, then you are going to adore this Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe. This dish brings together tender zucchini, aromatic fresh herbs, and tangy feta cheese, all bound together with fluffy eggs and just a splash of milk for richness. It’s like a warm hug on a plate that’s perfect for breakfast, brunch, or a light dinner. Plus, it’s wonderfully simple to prepare yet impressively flavorful, capturing the essence of Greek home cooking in every bite.

Ingredients You’ll Need

This Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe relies on a handful of fresh, straightforward ingredients that all play a crucial role. Each one is carefully chosen to contribute to the casserole’s beautiful texture, vibrant color, and authentic flavor profile.

• Zucchini and/or yellow summer squash (4 medium, about 2 – 2½ lbs.): This forms the tender, juicy base with a subtle sweetness and lovely texture.
• Green onions (6, thinly sliced): Add a mild onion crunch and fresh green color throughout.
• Fresh dill (¼ cup chopped) or dried (1 tablespoon): Brings a refreshing, aromatic note typical of Greek dishes.
• Fresh parsley (¼ cup chopped): Offers a bright, herbal flavor that complements the creamy feta perfectly.
• Fresh oregano (1 tablespoon chopped) or dried (1 teaspoon): Adds earthiness and an unmistakable Mediterranean punch.
• Fresh mint (1 tablespoon chopped) or dried (1 teaspoon): A pleasant twist of coolness that balances the richness.
• Large eggs (6): The essential binding ingredient creating the fluffy, custard-like texture.
• Whole milk (¼ cup, optional): Makes the casserole slightly creamier and richer without weighing it down.
• Feta cheese (6 oz., crumbled): The salty, tangy flavor star that melts beautifully into the mix.
• Tomato (1 large, sliced into 6, optional): Adds juiciness and a touch of sweetness on top when included.
• Extra-virgin olive oil (4 tablespoons, plus more for greasing): For moistening the vegetables and enhancing the casserole’s lusciousness.
• Kosher salt (1 teaspoon, divided): Essential to balance and bring out all the flavors.
• Black pepper (¼ teaspoon): A subtle seasoning to round out the taste.

How to Make Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe

Step 1: Prepare the Zucchini and Other Vegetables

Start by washing your zucchini and yellow summer squash thoroughly. Then, thinly slice them; this ensures they cook evenly and blend seamlessly into the casserole. Toss them gently with a pinch of salt and a splash of olive oil—this will soften the zucchini slightly and release some of their natural moisture, preventing a watery casserole. While the zucchini is resting, chop your green onions and fresh herbs to keep everything fresh and fragrant.

Step 2: Mix the Eggs and Milk

In a large bowl, whisk together the six large eggs with the whole milk (if using) until fully combined. This mixture forms the custard-like base of your casserole, giving it that airy, melt-in-your-mouth texture you’re dreaming about. Season lightly with black pepper and a sprinkle of the remaining kosher salt to balance the egg mixture before adding the cheese and veggies.

Step 3: Combine All Ingredients

Pour the softened zucchini along with the green onions and chopped herbs into the egg mixture. Then, add the crumbled feta cheese and fold everything together gently. The feta’s creamy saltiness pairs perfectly with the herby freshness and mild squash, creating a harmonious blend of flavors. Make sure everything is evenly incorporated without overmixing to keep the casserole light.

Step 4: Prepare the Baking Dish and Add Tomato Slices

Grease a baking dish generously with olive oil to ensure your casserole won’t stick and gets a golden crust. Pour in the zucchini-egg mixture and spread it evenly. If you’re including the optional tomato slices, arrange them neatly on top for added color and a hint of juicy sweetness after baking.

Step 5: Bake to Perfection

Bake your Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe in a preheated oven at 350°F (175°C) for about 40 to 50 minutes. Bake until the top is lightly golden and the casserole is set but still jiggles slightly in the middle. This slow baking lets all the flavors meld together and the eggs set perfectly without drying out.

How to Serve Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe

Garnishes

A sprinkle of freshly chopped fresh herbs like parsley or dill right before serving adds a burst of color and freshness that wakes up the flavors. Drizzle a little extra-virgin olive oil on top for that signature Mediterranean richness. For a touch of brightness, a squeeze of fresh lemon juice is divine alongside this dish.

Side Dishes

This casserole is a star on its own but pairs beautifully with a simple Greek salad, crusty bread, or roasted potatoes. The fresh veggies and zesty dressing in a Greek salad balance the creamy, cheesy richness of the sfougato, making your meal feel thoughtfully complete yet light.

Creative Ways to Present

For a rustic, homey vibe, serve your casserole straight from the baking dish with a big spoon for scooping. Want to get fancy? Cut it into neat squares and plate with microgreens and a dollop of Greek yogurt tossed with lemon zest. You can also serve warm or at room temperature, making it versatile for any occasion, brunch buffet, or picnic.

Make Ahead and Storage

Storing Leftovers

After enjoying your Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe, wrap any leftovers tightly in plastic wrap or store in an airtight container. Refrigerate and consume within 3 days for the best taste and texture, as the eggs and zucchini maintain their quality well during this time.

Freezing

This casserole freezes beautifully, making it a fantastic make-ahead option. Cool completely before cutting into portions and placing them in a freezer-safe container or bag. Label and freeze for up to 2 months. When you want to enjoy it again, thaw overnight in the fridge for gentle, even reheating.

Reheating

To reheat, place leftover casserole pieces on a baking sheet and warm in a 325°F (160°C) oven for about 15-20 minutes until heated through. This helps maintain the texture and prevents sogginess. Alternatively, microwave individual portions on medium power in short bursts, stirring gently between intervals.

FAQs

Can I use only yellow squash instead of zucchini?

Absolutely! Yellow squash works perfectly in the casserole and offers a slightly sweeter flavor and vibrant color. You can use all zucchini, all yellow squash, or a mix of both for variety.

What if I don’t have all the fresh herbs?

While fresh herbs are ideal for brightness and aroma, dried herbs can work in a pinch. Use about one-third of the amount of dried herbs compared to fresh since dried versions are more concentrated in flavor.

Is this casserole gluten-free?

Yes, this Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe is naturally gluten-free, making it a safe and delicious option if you’re avoiding gluten.

Can I make this vegetarian and still add protein?

Definitely! The eggs and feta provide a good source of protein already, but you might also add cooked chickpeas or serve alongside a protein-rich salad to round out the meal.

Can I prepare this casserole vegan?

This recipe relies heavily on eggs and feta, which are not vegan. However, for a vegan version, you could try tofu or chickpea flour as an egg substitute and use a plant-based feta alternative, though the taste and texture will vary from the traditional sfougato.

Final Thoughts

This Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs Recipe is truly a gem worth making again and again. It is a beautiful celebration of simple ingredients combining into something truly special, comforting, and utterly delicious. Whether you’re sharing it with loved ones or indulging on a weekend morning, this casserole warmly invites you to experience a little slice of Greece right in your kitchen. So go ahead, give it a try — your taste buds will thank you!

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