This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.
Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.
Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).
Best of all? Sfougato is one of those recipes that’s perfect for breakfast, lunch, or dinner. You can use it for meal prep and reheat all week. Serve with a side salad or roasted potatoes for a heartier meal at dinnertime.
It’s perfect for late summer and early fall, when you can finally turn your oven on and you still have beautiful squash to use. Not to mention, it’s perfect for back-to-school! You’ll love this easy, veggie-packed zucchini casserole recipe.
Ingredients in Sfougato and Substitutions
- Zucchini – or yellow summer squash, or a mix of both. You’ll need about 2 – 2.5 pounds total, which is about 4 medium squash.
- Green onion – yellow onion can be used, keeping in mind it will need longer cooking time.
- Eggs
- Herbs – I use dill, parsley, oregano, and mint here. The most important one is dill in my opinion – if you can’t get your hands on the others, just leave them out!
- Milk – this is optional, and helps make the casserole fluffier. Feel free to leave it out.
- Feta Cheese
- Large tomato – optional, cut into slices to top the quiche. You can also use halved cherry tomatoes, placed cut-side-up.
- Extra-virgin olive oil
- Salt and pepper
How to make Greek Zucchini Casserole (Sfougato)
The key to using zucchini in most recipes is to dry it out as much as possible so you don’t end up with a soggy result. This is achieved here by grating and salting the zucchini, pressing the liquid out, and sautéing it as well.
First, grate the zucchini and place in a colander over a bowl, sprinkled and mixed with a little salt. The salt will help draw out the liquid, which will drip into the bowl below. Let it sit for a bit while you prep the other ingredients.
Sauté sliced green onions – both the green and white parts – over medium heat in a large skillet (I used nonstick). You don’t want them to brown, only soften, so adjust the heat if necessary.
Once the zucchini has sat for about 10 minutes, use a wooden spoon to press on top of it to squeeze as much liquid out of it as possible into the bowl below. Alternatively, you can transfer it to a kitchen towel and wring out the liquid. Be aggressive with this! You want as MUCH liquid gone as possible.
Transfer the zucchini to the skillet with the green onions and cook for another few minutes.
Then in a large bowl, mix eggs, milk, salt, pepper, the zucchini mixture, olive oil, and herbs together. Transfer it to a greased baking dish and top with tomato slices, if using. Bake until eggs are set and edges are just beginning to brown. Allow the casserole to cool for 10 minutes or so, then cut into 6 pieces and serve!
Wait… no garlic?
That’s right everyone. Take a deep breath – I chose to NOT add garlic to this recipe. Whenever I omit garlic from something, it often results in surprisingly huge controversy. But with such a delicate taste from the zucchini and herbs, I felt garlic overpowered the Sfougato. I also don’t add garlic to spanakopita, which has a similar taste and texture. But if you’re somehow offended by my lack of garlic here? I have a secret to tell you! Pssst… you can go ahead and add it if you want. Just sauté a clove or two of minced garlic with the green onions.
Tips and Tricks
- To check for doneness, give the baking dish a gentle shake. You’ll be able to see if the eggs aren’t set yet because they will be liquidy and jiggle quite a bit.
- If using a particularly large zucchini squash, you know, those ones you forget about in your garden? You may want to take the seeds out, since they can be tough and bitter, and depending on the thickness of the skin you may want to peel all or some of it. I did this when I made zucchini soup with a GIANT squash from my garden.
Other Greek Recipes
Other Easy Egg Recipes
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Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs
Sfougato, or Greek Zucchini and Egg Casserole, is similar to a quiche or frittata, but more veggie-centric; the eggs are secondary here. With TONS of grated zucchini, it’s a great way to use up that garden harvest (yellow summer squash can be used here too!). The flavor from the green onions, herbs, and salty feta cheese gives this a spanakopita-like flavor with a super creamy, soufflé-like texture. Perfect for breakfast, lunch, or dinner, and great reheated for meal prepping, too!
Servings: 6 servings
Calories: 265kcal
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Ingredients
- 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
Instructions
Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
Using the large holes of a box grater, grate the 4 medium zucchini and place in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and stir to coat. Set aside for about 10 minutes.
In a large skillet, heat 2 tablespoons of the extra-virgin olive oil over medium heat. Add the sliced 6 green onions and cook for 2-3 minutes, until soft but not too browned (adjust heat to lower if browning too fast).
Once the zucchini has sat in the colander for about 10 minutes, use a wooden spoon to squeeze out as much extra liquid as possible from the squash through the colander into the bowl.
Transfer zucchini to the skillet with the onions and sauté for 2-3 more minutes, stirring occasionally, until there is no more liquid being released from the vegetables. Turn off the heat and let cool slightly.
Beat together the 6 large eggs, ¼ cup whole milk, ½ teaspoon of the kosher salt, ¼ teaspoon black pepper, and another 2 tablespoons of extra-virgin olive oil in a large bowl, using a fork or whisk, until very well combined.
Add the cooked zucchini and onion mixture to the egg mixture, as well as the ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh mint, and crumbled 6 oz. feta cheese. Stir together.
Transfer mixture to the prepared baking dish. If using the six slices of 1 large tomato, pat them dry a bit and place the slices on top of the casserole in two rows of three.
Bake at 375 degrees F for about 30 minutes, or until eggs are just set and edges are just beginning to brown (you can shake the pan gently to see if the eggs are set – they can wiggle a little but shouldn’t be runny). Allow to cool in pan for at least 10 minutes for best results. Cut into six slices. Serve warm or at room temperature.
Notes
- For the herbs: if you don’t have one or two of them, don’t worry too much about it. You want this to be herby, but if you forgot parsley at your store or don’t have access to mint or oregano, just leave it out! Personally, I think the dill is most important here.
- The milk helps make the casserole fluffier, resulting in a lighter and airier texture. You can leave it out if you want.
- Cooking time may vary especially depending on how much liquid you are able to extract from the zucchini in the beginning, and if you are adding tomatoes on top. Just keep an eye on it – overcooking just a little bit here isn’t a big deal, since the olive oil, milk, and feta help prevent the texture from drying out too much.
- Store leftovers in an airtight container in the refrigerator for around 3-4 days. Reheat in the microwave to desired temperature.
- If using a particularly large zucchini, like those kinds you forget about in your garden, you may want to scoop the seeds out, as they can be tough and bitter. And depending on how thick the peel is, you may want to peel all or some of it off.
- Some Sfougato recipes include garlic. I chose to omit it, since I thought it overpowered the other ingredients. If you prefer to have it, you can sauté a clove or two of minced garlic with the green onions.
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 10g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 793mg | Potassium: 555mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 33mg | Calcium: 228mg | Iron: 2mg
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
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