Revel in the flavors of Greece with this delectable egg bake, where tender zucchini is intertwined with the robust taste of feta cheese, creating a dish that's a harmonious blend between a fluffy soufflé and a satisfying frittata.
45 minutes
Revel in the flavors of Greece with this delectable egg bake, where tender zucchini is intertwined with the robust taste of feta cheese, creating a dish that's a harmonious blend between a fluffy soufflé and a satisfying frittata.
Medium Zucchini, shredded
each
to taste
to taste
tablespoons
Scallions, thinly sliced
each
Garlic Clove, minced
each
each
cups
Feta Cheese, crumbled
0 oz
Dill, minced
cups
Oregano, chopped
tablespoons
1. Preparation
Preheat the oven: Adjust the oven rack to the middle position and heat the oven to 375°F (190°C). Salt zucchini: Place the shredded zucchini in a bowl, sprinkle with 1 teaspoon of salt, and toss to coat. Allow it to drain in a fine-mesh strainer for 10 minutes. Dry zucchini: Transfer the zucchini to a clean dish towel, gather the corners, and squeeze out as much excess liquid as possible. Set aside.
2. Cooking the Vegetables
Heat the oil: In a 12-inch nonstick skillet, warm the extra-virgin olive oil over medium heat until it shimmers. Sauté scallions and garlic: Add the sliced scallions and minced garlic to the skillet, sautéing until the scallions have softened, which should take about 2 minutes. Cook zucchini: Stir in the drained zucchini, cover the skillet, and cook until it has released its moisture, about 4 to 6 minutes. Uncover and continue to cook until the zucchini is dry, approximately 1 additional minute. Remove from heat and let the mixture cool slightly.
3. Assembling the Egg Bake
Mix eggs and seasonings: In a large bowl, beat the eggs with the milk and ½ teaspoon of freshly ground black pepper using a fork until thoroughly combined. The mixture should be a uniform, pure yellow color. Be careful not to overbeat. Combine with vegetables: Fold in the slightly cooled zucchini mixture, crumbled feta cheese, minced dill, and chopped oregano until well-blended. Bake: Grease a 13 by 9-inch baking dish and pour the egg mixture into it. Bake in the preheated oven until the eggs are set and the edges are beginning to brown, about 20 to 25 minutes.
After grating the zucchini, toss it with a generous pinch of salt and let it sit in a colander for 10 to 15 minutes. Then, using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible to prevent a watery egg bake.
Incorporate fresh dill, parsley, or mint to add brightness and depth of flavor that dried herbs can't match. Chop them finely and add them generously.
Opt for a high-quality Greek feta cheese made from sheep's milk. Crumble it yourself for a creamier texture and better flavor distribution.
Monitor the bake closely during the final minutes for a custardy, just-set texture in the center, which should still jiggle slightly when the pan is gently shaken.
Make sure your oven is properly calibrated. Preheat and use an oven thermometer to verify the temperature for the eggs to set without overcooking.
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