Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs
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Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (4)

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

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 24%
CARBS 9G15% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 18G68% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Greek baked casserole heavy on grated zucchini with eggs, feta, fresh herbs, and a creamy soufflé-like texture. Light yet satisfying, with spanakopita-like flavor from dill and oregano.

maingreekcasseroleegg disheggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh mint (or 1 teaspoon dried, see notes on herbs)
  • 6 large eggs
  • ¼ cup whole milk (optional, see notes)
  • 6 oz. feta cheese (crumbled (about 1 ½ cups))
  • 1 large tomato (cut into 6 slices (optional))
  • extra-virgin olive oil (4 tablespoons, divided, plus more for greasing pan)
  • kosher salt (1 teaspoon, divided)
  • ¼ teaspoon black pepper
PREP
20M
SODIUM
685MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.