Sfougato (Greek Zucchini & egg) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Wash all vegetable
2. Grate zucchini coarsely.
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. Drainmixture in colander
5. lined with unbleached paper towels. Allow to cool.
6. Beat eggs & add feta, pepper I finely chpped dill.
7. Add drained zucchini & cooled onions to egg mixture & mix well.
8. Pour all into med. sixe baking pan or 2-pie plate & cook until set. This takes anywhere for 30-45 min.
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