Sfougato (Corfu Vegetable and Cheese Bake)

Sfougato is a baked vegetable and cheese custard from Corfu, somewhere between a frittata and a savory cake. It turns garden zucchini and herbs into a golden, sliceable appetizer that is a staple of Ionian island cooking.

Ingredients

• 2 medium zucchini, grated and squeezed dry
• 1 small onion, finely chopped
• 3 large eggs
• 1/2 cup all-purpose flour
• 4 oz feta cheese, crumbled
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1/4 cup olive oil, divided
• Salt and black pepper, to taste
• 1/4 teaspoon ground nutmeg

Instructions

1. Prep the zucchini
   Grate the zucchini, toss with a pinch of salt, and let sit 10 minutes, then squeeze out as much liquid as possible.
2. Saute the onion
   Warm 2 tablespoons olive oil in a skillet and cook the onion over medium heat until soft, about 5 minutes.
3. Mix the batter
   In a bowl, whisk the eggs, then stir in the zucchini, cooked onion, flour, feta, mint, parsley, nutmeg, salt, and pepper.
4. Bake
   Pour the mixture into a greased 8-inch baking dish, drizzle with the remaining olive oil, and bake at 375F for 30-35 minutes until set and golden on top.
5. Rest and slice
   Let the sfougato cool for 10 minutes before slicing into squares or wedges.
6. Serve
   Serve warm or at room temperature as an appetizer or light meze.

Leftovers keep well in the fridge and taste just as good the next day.