Zucchini and Beef Sfougato
A sfougato is like a frittata. I consider this a Greek's version of a zucchini slice.
This is simple, and easy and can be served for brunch, lunch or as a light dinner with a salad.
We really enjoyed this, hope you do to.
This is simple, and easy and can be served for brunch, lunch or as a light dinner with a salad.
We really enjoyed this, hope you do to.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Greek'
Makes 30 pieces
1 large potato (300g), unpeeled
3 medium zucchini (360g), grated coarsely
2 teaspoons coarse cooking salt
1 tablespoon olive oil
300g beef mince
4 green onions, chopped finely
6 eggs
1 tablespoon finely chopped fresh dill (or to taste)
1 cup (125g) coarsely grated kasseri cheese
1 cup (80g) coarsely grated kefalotyri cheese
Makes 30 pieces
1 large potato (300g), unpeeled
3 medium zucchini (360g), grated coarsely
2 teaspoons coarse cooking salt
1 tablespoon olive oil
300g beef mince
4 green onions, chopped finely
6 eggs
1 tablespoon finely chopped fresh dill (or to taste)
1 cup (125g) coarsely grated kasseri cheese
1 cup (80g) coarsely grated kefalotyri cheese
Boil, steam or microwave whole potato until tender. Cool, peel, them grate coarsely. (I just cut the potato in half and placed it flesh side down in a ricer).
Place zucchini in a colander, sprinkle with salt. Stand 10 minutes; squeeze excess moisture from zucchini.
Meanwhile, preheat oven to 200C/180C fan forced. Oil and line with baking paper a 20cm x 30cm slice pan, extending paper 5cm over long sides.
Heat half the oil in a large frying pan; cook beef and onion, stirring, until beef is browned. Transfer beef mixture to a large bowl.
Heat remaining oil in same pan, cook zucchini, stirring, until softened. Add to beef mixture. Stir in potato, eggs, dill and half the cheeses, season with salt and pepper. Spoon mixture into pan, sprinkle with remaining cheese.
Bake about 30 minutes or until set and lightly browned. Stand in pan 5 minutes before cutting.
Place zucchini in a colander, sprinkle with salt. Stand 10 minutes; squeeze excess moisture from zucchini.
Meanwhile, preheat oven to 200C/180C fan forced. Oil and line with baking paper a 20cm x 30cm slice pan, extending paper 5cm over long sides.
Heat half the oil in a large frying pan; cook beef and onion, stirring, until beef is browned. Transfer beef mixture to a large bowl.
Heat remaining oil in same pan, cook zucchini, stirring, until softened. Add to beef mixture. Stir in potato, eggs, dill and half the cheeses, season with salt and pepper. Spoon mixture into pan, sprinkle with remaining cheese.
Bake about 30 minutes or until set and lightly browned. Stand in pan 5 minutes before cutting.
Enjoy!
