Sfogato de Calavasicas

Ingredients

• •4 medium zucchinis, grated
• •2 cups ricotta cheese
• •1 cup feta cheese, crumbled
• •4 large eggs
• •1/2 cup grated Parmigiano-Reggiano cheese
• •1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• •Salt, to taste
• •Pepper, to taste
• •1/4 cup olive oil
• •1 cup breadcrumbs

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Grate the zucchinis and place them in a colander to drain excess moisture for about 30 minutes.

3. 3

   In a large mixing bowl, combine the ricotta cheese, feta cheese, eggs, grated Parmigiano-Reggiano, dill, salt, and pepper.

4. 4

   Once the zucchinis have drained, gently press out any remaining moisture and add them to the cheese mixture.

5. 5

   Mix well until all ingredients are fully combined. Taste and adjust seasoning if necessary.

6. 6

   Transfer the mixture to a greased baking dish and sprinkle breadcrumbs evenly on top.

7. 7

   Drizzle olive oil over the breadcrumbs for added flavor.

8. 8

   Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and the mixture is set.

9. 9

   Remove from the oven and let it cool slightly before serving.