Sfougato, a Greek island breakfast dish, is made by combining grated zucchini with eggs and spices and baking until set. This version gets a sharp heat from red pepper flakes, unlike the more familiar mild, sweet version.
Salt the grated zucchini and let it sit for 10 minutes. Then squeeze it firmly by hand to remove excess liquid.
Thoroughly mix the squeezed zucchini with the onion, fresh mint, flour, red pepper flakes, and eggs. Add half of the olive oil as well.
Pour the mixture into a baking dish greased with the remaining olive oil. Bake in an oven preheated to 180°C / 355°F for 22–25 minutes, until golden on top and set in the center.
After removing from the oven, let rest for 5 minutes, slice, and serve warm.
After grating the zucchini, salt it and let it sit for 10 minutes, then squeeze out the liquid; excess moisture can thin the mixture and leave the inside runny after baking. Allergens: Contains egg and wheat (gluten).
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