Zucchini and Greek feta cheese souffle

Taste for Travel Greek food writer Georgia GerardisSummer has arrived on my Greek island of Rhodes after a very temperamental spring during which we had sudden and severe storms. Tourists are here on vacations, and foreigners come to have their weddings in romantic settings.

I’ve just been away, catering for a wedding in the friendly village of Lardos, on the sunny southeast side of the island, within easy reach of Lindos. It’s a traditional village. Social and community life centres around the main square shaded by large trees, and where people draw water from the large natural spring.

The nearby Lindos Acropolis is spectacular, and from there you can see 60km of coastline. The tourist season is a long one with lots of visitors still here in October.  About a million visitors annually flock to Rhodes to visit the Crusader castles, shop in the Old Town, swim at our lovely beaches, windsurf (Rhodes can be quite windy)  and see the ancient sites.

The blue and white town of Lindos scattered beneath the Crusader castle
The white town of Lindos scattered beneath the Crusader castle

The heat of the long sunny days says to our appetites: eat light. So here’s one of my favorite summer recipes using zucchinis which are a plentiful summer vegetable. This dish may be served with fish, braised beef in red wine (as pictured below) or by itself with fresh, crusty Greek bread. Kali orexi!

Zucchini and Greek feta cheese souffle

1 kilo of zucchinis, in big cubes
70 gr butter
1 cup of thin dried bread crumbs
1 cup of milk
½ cup of grated gruyere cheese
½ cup of crumbled feta
3 eggs, separated
1 tsp baking powder
Salt and pepper to taste
Fresh thyme
A handful of finely chopped parsley

METHOD: Boil the zucchinis until cooked, not mashed, and drain. Crush the zucchinis with a  fork (do not mash) to dispose excessive liquid. Add butter in a skillet, melt and add the zucchinis with the thyme. Cook only for a minute. Turn off heat and add milk, egg yolks and bread crumbs. Let it cool and then add the cheeses, baking powder, parsley, salt and pepper to taste. Beat the egg whites until stiff and fold into the mixture.  Pour the mixture into a well buttered soufflé dish and bake in preheated oven, 180 C for about 30 minutes until golden brown.Zucchini and Greek feta souffle Zucchini and Greek feta souffle
If you’re visiting Rhodes, please come and eat at our restaurant Ammoyiali, which is 2km from the main port. We will be very happy to see you! The UK’s Daily Telegraph travel section recently said the best food on Rhodes is out of the main town, and means us!

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