Sfougato (Zucchini and Egg Casserole)

Name: Sfougato (Zucchini and Egg Casserole)
Yield: Serves 6 to 8
Ingredients: 4 , zucchini, shredded; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 8 , scallions, sliced thin; 2 , garlic cloves, minced; 6 , large eggs; ¼ cup, whole milk; 4 ounces, feta cheese, crumbled (1 cup); ¼ cup, minced fresh dill; 1 tablespoon, chopped fresh oregano

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A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES6 to 8

TIME1 hour

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

Rather than consisting mostly of egg with a smattering of fillings, as a frittata would be, sfougato tends to be the opposite, with fewer eggs and a generous amount of zucchini, feta, and sometimes a small amount of ground beef. For our rec...

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