Sfougato

Sfougato is a Greek zucchini, feta cheese, and egg breakfast dish that is baked in the oven. It’s similar to a crustless quiche.

The texture is light and fluffy.

If you like zucchini, you’ll love this dish.

Ingredients

3 Zucchini
1 cup diced onion
1 and 1/2 teaspoon salt, split
3 Tablespoons Extra Virgin or Light Olive Oil, plus a little extra to grease a 9 x 13 inch baking dish
4 tablespoons fresh dill weed
1/2 to 1 teaspoon fresh tarragon leaves or mint leaves, minced (optional)
1 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons Greek yogurt
8 ounces Feta cheese
4 tablespoons Mizithra cheese
3 Tablespoons flour
8 medium eggs
1 cup heavy cream

Grease a 9 x 13 inch baking dish with a little olive oil. Preheat the oven to 350 degrees Fahrenheit.
Cut the ends of each zucchini.

Stir in a teaspoon of salt. Cover with several paper towels. Please the colander in a bowl to drain for at least an hour.

Zucchinis release a lot of water.

Pour 3 tablespoons of olive oil in a large pan. Sprinkle with 1/4 teaspoon of the salt. Add the onions and cook on low-medium heat for about 12 minutes, or until tender.

Add the grated zucchini to the pan. Stir in the flour. Increase to medium heat and cook for 5 minutes, while stirring with a wooden spoon.

Turn the heat off. Add the fresh dill, fresh tarragon or mint, dried parsley, dried dill, onion powder, and garlic powder. Then, stir in the feta cheese, mizithra cheese, and Greek yoghurt.

In a large bowl, beat the eggs until fluffy. Little by little, stir in the heavy cream.

Bake in the preheated oven for approximately 45 minutes.

It’s easier to cut the Sfougato if you allow it to sit at room temperature for a few minutes.

Add a little extra Greek yoghurt on top for some added tanginess.

A simple Greek tomato salad makes a good side dish.

Visit my breakfast page for more recipe ideas.

Sfougato is Greek zucchini, feta cheese, and egg breakfast dish that is baked in the oven. It's similar to a crustless quiche.

Course Breakfast

Cuisine Greek

Keyword Eggs, Vegetarian

Servings 8

3 Zucchini
1 cup diced onion
1 and 1/2 teaspoon salt split
3 Tablespoons Extra Virgin or Light Olive Oil plus a little extra to grease a 9 x 13 inch baking dish
4 tablespoons fresh dill weed
1/2 to 1 teaspoon fresh tarragon leaves or mint leaves minced (optional)
1 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons Greek yogurt
8 ounces Feta cheese
4 tablespoons Mizithra cheese
3 Tablespoons flour
8 medium eggs
1 cup heavy cream

Grease a 9 x 13 inch baking dish with a little olive oil. Preheat the oven to 350 degrees Fahrenheit.
Cut the ends of each zucchini.
Grate the zucchinis and place them in a colander. Stir in a teaspoon of salt. Cover with several paper towels. Please the colander in a bowl to drain for at least an hour. Zucchinis release a lot of water.
Pour 3 tablespoons of olive oil in a large pan. Sprinkle with 1/4 teaspoon of the salt. Add the onions and cook on low-medium heat for about 12 minutes, or until tender.
Add the grated zucchini to the pan. Stir in the flour. Increase to medium heat and cook for 5 minutes, while stirring with a wooden spoon.
Turn the heat off. Add the fresh dill, fresh tarragon or mint, dried parsley, dried dill, onion powder, and garlic powder. Then, stir in the feta cheese, mizithra cheese, and Greek yoghurt.
In a large bowl, beat the eggs until fluffy. Little by little, stir in the heavy cream.
Gradually stir in the cooled zucchini mixture into the egg mixture.
Pour the mixture into the greased 9 x 13 inch baking dish. Bake in the preheated oven for approximately 45 minutes.

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