Quick & Easy

Zucchini and beef sfougato

Zucchini and beef sfougato, a Greek-style omelette, from Australian Women's Weekly.
Zucchini and beef sfougato
30 Piece



1. Boil, steam or microwave whole potato until tender. Cool; peel, then grate coarsely.
2. Place zucchini in colander; sprinkle with salt. Stand 10 minutes; squeeze excess moisture from zucchini.
3.Meanwhile, preheat oven to 200°C/400°F. Oil 20cm x 30cm (8-inch x 12-inch) slice pan; line with baking paper, extending paper 5cm (2 inches) over long sides.
4.Heat half the oil in large frying pan; cook beef and onion, stirring, until beef is browned. Transfer beef mixture to large bowl.
5.Heat remaining oil in same pan; cook zucchini, stirring, until softened. Add to beef mixture. Stir in potato, eggs, herbs and half the cheeses; season. Spoon mixture into pan; sprinkle with remaining cheese.
6.Bake about 30 minutes or until set and browned lightly. Stand in pan 5 minutes before cutting.

You can serve this dish warm or at room temperature. It’s a great recipe for picnics or lunch boxes.


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