Sfougato (Greek Zucchini & egg)

Yield: 4 servings ( Serving Size: servings )
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  • 1 bunch(es) dill, finely chopped
  • 6 eggs, lightly beaten
  • 1/2 pound(s) feta, crumbled
  • 2 pound(s) grated Zucchini (2-3 me/lrg. or abt. 4 c.)
  • 1 bunch(es) green onions, thinly sliced
  • 1 med./large yellow onion, chopped (meas. just under 1c.)
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) pepper or to taste
  • 1/4 teaspoon(s) sea salt,


  1. 1. Wash all vegetable

  2. 2. Grate zucchini coarsely.

  3. 3. Heat olive oil in saute pan, add onion, green onion. Sweat the onions and add zucchini, cook on low fro 12-15 min. until some of the liquid evaporates. Stir often.

  4. 4.Drainmixture in colander
  5. lined with unbleached paper towels. Allow to cool.

  6. 5. Beat eggs & add feta, pepper I finely chpped dill.

  7. 6. Add drained zucchini & cooled onions to egg mixture & mix well.
  8. 7. Pour all into med. sixe baking pan or 2-pie plate & cook until set. This takes anywhere for 30-45 min.
October 2012

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

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