Shared by Etty Leon
Shared by Etty Leon
Sfogato de Calavasicas (Zucchini and Feta Casserole)
Yield: 6-8 servingsTime: 1 h and 30 min
Sfogato de Calavasicas (Zucchini and Feta Casserole)
Yield: 6-8 servingsTime: 1 h and 30 minFamily Journey
Portugal and SpainThessaloniki, Greece
Athens
The hallmark of weekend lunches in Yvet Leon’s house in Athens are huevos haminados, or overnight eggs, along with smoky eggplant and feta pie and this zucchini and feta souffle.
Before adding the feta cheese into the recipe taste the feta to see how salty it is. If the feta that is very salty, you may not need to add any additional salt.
This recipe was shared by Etty Leon. Read more about her family in "Sephardic Recipes Live on at This Grandmother’s Home in Athens".
Ingredients
- 3 large zucchinis, grated (unpeeled)
- 3 tablespoons of olive oil plus more for greasing
- ¼ cup fresh parsley, roughly chopped
- 2 eggs
- 8 ounces of feta cheese, crumbled
- ½ teaspoon salt (optional)
- ½ teaspoon ground black pepper
Preparation
Step 1
Grease a 8 x 8 inch baking pan with olive oil. Preheat the oven to 350 degrees.
Step 2
Place 3 tablespoons of olive oil into a large pan over medium heat. Once the oil is hot, add the zucchini into the pan and cook, stirring occasionally until it softens and the water from the zucchini has evaporated, about 10 minutes. Transfer from the heat and cool to room temperature.
Step 3
Add the crumbled feta, parsley, eggs, pepper and zucchini into a large mixing bowl. Mix well until everything is distributed evenly.
Step 4
Place the empty baking pan into the oven to heat up for 5-10 minutes. Carefully transfer from the oven and immediately add the zucchini mixture. Spread the mixture in an even layer and bake it in the oven until it is set and golden brown on top, about 50 minutes.
Step 5
Serve hot.
