Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs

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

1. Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.