Zucchini Soufflé with Cucumbers in Yogurt

I got this recipe from a cooking class taught by my friend Miriam over 10 years ago.  I still have the original recipe Miriam handed out that day, and it is torn and retaped, faded and messed with food droppings.  The souffle originally called for 2 tbsp of matzo meal, but I've been making it for years without it.  She calls it "Fritada de Calabaza" with"Jejik".  I call delicious.  


6 servings.

Zucchini Souffle:
4 cups Zucchini , grated, excess liquid removed
4 Eggs
2 tablespoons Olive Oil
1 teaspoon Salt
3 large cloves Garlic, minced
2/3 cup Feta Cheese, grated
Dash of Black Pepper

Preheat the oven to 350 degrees. Mix all ingredients together thoroughly. Pour into a greased 9x13 inch baking dish and bake uncovered for 1 hour, until just browned. Serve warm or at room temperature with the Cucumbers in Yogurt (see recipe below.

Cucumbers in Yogurt:

4 Persian Cucumbers, quartered lengthwise and sliced thin (if skin is thick peel first)
3 tablespoons Fresh Dill, chopped
1 1/2 cups Plain Yogurt
1 tablespoon Olive Oil
3 large cloves Garlic, minced
1/2 teaspoon pepper
3/4 teaspoon salt

Toss all ingredients together and chill. Garnish with chopped dill. Serve with Zucchini Souffle or as a dip.