Prep Time 10′    Cooking Time 15′      Serves 4


  • 6 zucchini, medium-sized and tender
  • ¼ cup extra-virgin olive oil
  • 6 eggs
  • ½ cup grated kefalotiri cheese (substitute with Pecorino) or crumbled feta cheese
  • Salt
  • Freshly ground pepper


  1. Rinse zucchini and cut into cubes.
  2. Heat olive oil and sauté zucchini cubes until slightly soft – they should stay green and tender, and not turn brown or soft.
  3. Beat eggs in a bowl, add the cheese, salt, and pepper, and pour over the zucchini.
  4. Slowly cook the sfougato on one side for a few minutes, until the egg mixture solidifies.
  5. Flip it over and cook on the other side.
  6. Can be enjoyed cold as well.


Source: Argiro Barbarigou