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

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4.4 from 31 reviews

A traditional Greek zucchini and egg casserole called Sfougato, featuring summer squash, fresh herbs, feta cheese, and a light custard base. This savory baked dish is perfect as a wholesome breakfast, brunch, or light dinner, combining fresh Mediterranean flavors with simple, nutritious ingredients.

Ingredients

Vegetables and Herbs

  • 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 dill
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint
  • 1 large tomato, cut into 6 slices (optional)

Egg Mixture

  • 6 large eggs
  • ¼ cup whole milk (optional)

Cheese and Seasoning

  • 6 oz. feta cheese, crumbled (about 1 ½ cups)
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon black pepper

Oils

  • 4 tablespoons extra-virgin olive oil, divided, plus more for greasing pan

Instructions

  1. Prepare the vegetables: Grate the zucchini and/or yellow squash into a large bowl. Sprinkle with half of the kosher salt and let sit for 10-15 minutes to draw out moisture. Afterward, squeeze the grated squash in a clean kitchen towel or cheesecloth to remove excess liquid.
  2. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a baking dish or casserole pan with extra-virgin olive oil to prevent sticking.
  3. Mix the base ingredients: In a large mixing bowl, whisk together the eggs and optional whole milk until combined. Add the crumbled feta cheese, chopped green onions, dill, parsley, oregano, mint, the remaining teaspoon of salt, and black pepper. Stir well to combine all ingredients.
  4. Combine squash and egg mixture: Add the well-drained grated zucchini mixture into the egg and herb mixture, folding gently to evenly distribute the squash without breaking it down too much.
  5. Assemble the casserole: Pour the combined mixture into your prepared baking dish, spreading it out evenly. If using, arrange the sliced tomato on top for garnish and additional flavor.
  6. Drizzle olive oil: Evenly drizzle the remaining olive oil over the top of the casserole to enhance browning and flavor.
  7. Bake the casserole: Place the dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and the casserole is set in the middle. You can test doneness by inserting a knife in the center; it should come out clean.
  8. Cool and serve: Remove the casserole from the oven and let it cool for 5-10 minutes to set further. Slice into portions and serve warm or at room temperature. This casserole pairs wonderfully with fresh bread or a light salad.

Notes

  • If you prefer a fluffier texture, you can add the optional whole milk to the egg mixture.
  • Fresh herbs impart more vibrant flavor, but dried herbs can be used in smaller amounts as specified.
  • Removing excess moisture from the grated zucchini/squash is essential to prevent a soggy casserole.
  • The tomato topping is optional but adds a pleasant color contrast and mild acidity.
  • This casserole can be served warm or at room temperature and is great for leftovers.

Find it online: https://justsosavory.com/greek-zucchini-and-egg-casserole-sfougato-with-feta-and-herbs-recipe/