You will need:
1-2 lb zucchini or summer squash, 5 eggs, 2 cups of yogurt, 1 tsp of baking soda,1 cup of whole wheat flour, ½ cup olive oil, 1 cup of crumbled feta cheese, 2 cups of grated Cheddar cheese (or any other cheese), dry winter savory, chopped dill, black pepper, garlic to taste. Feel free to change the amounts and proportions. Even I do not precisely adhere to my recipes; my kitchen is my lab, and I like to experiment.
How to:
Wash, peel, cut and grate the zucchini. Leave the grated zucchini in a sieve to drain for 15 minutes or longer. After squeezing as much liquid as possible from the zucchini, place them in a large bowl and mix them up with the flour, oil, and all spices. Separately, mix the yogurt with the baking soda, eggs, feta cheese, and 1 cup of Cheddar cheese. Mix all together, pour into an oiled pan and bake at 400ºF for 20-30 minutes. Spread the remaining cup of Cheddar cheese on top and continue baking for another 20-30 minutes (until the mixture has settled and the crust is reddish-brown). I used slightly more than 2 lb of summer squash this weekend, and took me more than one hour to bake the soufflé.
Have a nice weekend, and enjoy the fall flowers!
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