Comments on: Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 26 Mar 2025 12:07:39 +0000

In reply to Bonnie.

I love this question from a problem-solving perspective! You might be able to cut it down to 4 eggs and increase the amount of milk a bit to about 1/2 cup. It might need a little more time to cook. I can’t guarantee results since I’ve never tried it, but that’s what I would try! It’s possible a vegan egg substitute may work here too but again, I’ve never tried it. Finally, tofu is a common substitute for eggs and you might be able to use some in place of the eggs here – this is common for vegan quiche recipes (like this one: https://jessicainthekitchen.com/easy-vegan-quiche-gluten-free-unbelievably-divine/) Hope that helps and have fun experimenting!

By: Bonnie

Bonnie — Fri, 21 Mar 2025 14:23:03 +0000

What can I do to cut down the eggs? I have problems with egg protein.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 27 Jun 2024 12:04:10 +0000

In reply to Trisha.

Lol! Yes! This should freeze really well. I would probably cut it up to freeze in individual portions for quick breakfasts or lunches. Or dinner lol. I would cut it into slices, then freeze on a parchment covered baking sheet for 30 minutes to an hour, until frozen basically all the way through, then transfer the frozen slices to a zip-top bag and get as much air out as possible, or wrap individually in plastic wrap. That way you can grab a slice when you want it and pop it in the microwave to warm up. Hope that helps and so glad you liked it!

By: Trisha

Trisha — Wed, 26 Jun 2024 12:11:21 +0000

So yummy! The only problem is I’m single and that’s a lot of leftovers lol. Can the leftovers be frozen?

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 14 Sep 2023 14:55:41 +0000

In reply to Laura.

Thanks so much, Laura! Glad you liked it!

By: Laura

Laura — Wed, 13 Sep 2023 14:12:32 +0000

In reply to Elizabeth Lindemann.

Delicious way to use zucchini. The herbs make it extra tasty. I plan to make this again for a special brunch!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 04 Sep 2023 17:47:37 +0000

In reply to Meg.

Thanks so much! Glad you liked it!

By: Meg

Meg — Mon, 04 Sep 2023 17:15:05 +0000

This dish is amazing! It came together quickly and beautifully and was quite easy. I omitted the milk because I’m lactose intolerant, but it was still fluffy and light. The herbs add such a nice flavor that compliments the zucchini and egg. And the feta is perfectly tangy and salty. I will be making this on a regular basis!