strapatsada with zucchini

Strapatsada with zucchini – A light Greek meal!

A very delicious simple and easy dish that you can have ready in minutes! 

strapatsada with zucchini

What is Strapatsada?

Strapatsada is a Greek dish made with eggs and tomatoes. A lot of other ingredients can also be added according to the likes and dislikes of each cook.

In some regions of Greece, Strapatsada is also called Kagianas but I cook these two differently as if they were separate dishes. In my recipes, Strapatsada has only 1 or two tomatoes while Kagianas has plenty. After I prepare the recipe for Kagiana I will update this post with a link so you can see the difference.

strapatsada with zucchini

Strapatsada with Zucchini

Strapatsada with zucchini is a very popular dish on the island of Crete. It is mostly cooked during the summer months when the tomatoes are ripe and the zucchini are at their prime and plenty!

I make this meal very often in summer and my personal preference is not to add any cheese is this particular dish. In my honest opinion, I believe that if you add cheese to this dish it loses 50% of its taste! (Ask me how I know hahaha)

Feta is okay, but only as a topping after it is cooked. Grab a few ripe tomatoes and zucchini and let’s make this delicious and light Greek meal!

strapatsada
strapatsada with zucchini
strapatsada with zucchini

Strapatsada with zucchini – A light Greek meal!

Prep: 5m | Cook: 5m | Total: 10m | Serves: 1

Ingredients:

  • 3 medium eggs, lightly beaten
  • 1 ripe fresh tomato, grated
  • 1 ripe fresh tomato, cubed
  • 1 zucchini, cut into very thin rounds
  • ½ onion, finely chopped
  • 1.5 Tbsp extra virgin Olive Oil
  • 50g Feta, crumbled (optional)
  • 1 pinch of salt and pepper

Instructions:

  1. Cut the zucchini into very thin slices, as thin as you can, and prepare all the ingredients before you start cooking.
  2. Lightly beat the eggs with an egg beater in a bowl and set them aside.
  3. Sauté the onion in a non-stick pan over high heat together with the slices of zucchini, olive oil, and a little salt and black pepper until the onion is slightly browned.
  4. Add the grated tomato and the cubed tomato and wait until its juices disappear.
  5. Season the eggs with salt and pour them over the tomato, stirring with a wooden spoon like you would do for scrambled eggs, and turn off the heat.
  6. It takes about 1 minute until the egg is cooked and the Strapatsada is ready!
  7. Serve it on a plate with a little crumbled Feta on top and freshly ground black pepper (Optional).

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!

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