From Nikoleta Foskolou. Nikoleta is the owner of “Perivoli tis Nikoletas” Nikoletas Orchard in the island of Tinos. She is an Arthur of many cooking books as well as a cooking instructor to traditional Tinian recipes using products that she grows in her own orchard. One of the recipes she demonstrated for Savor Greece was this amazing tasty an easy recipe. I hope you enjoy making it.


Zucchini about a kilo, try choose medium size ones

Olive oil

Onion white finely chopped or grated

Hard cheese grated (pecorino, parmesan, kefalotiri)

Corn starch 1tbs

Milk whole 1cup

Parsley fresh chopped 1/2 cup

Eggs 2

Salt and pepper


Wash and trim the ends of the zucchini

Cut the zucchini in half-length wise

Boil the zucchini in salted water for about 7-8 minutes (depend on the thickness of the zucchini)

Strain the zucchini and allow them to cool

In a hot pan saute the onion with olive oil to soften

With a teaspoon remove the flesh from the zucchini carefully to form little boats (or shoes)

Pulp the zucchini flesh in a blender and add to the cooked onion, cook together for another 3 minutes

Dilute the corn starch in the cold milk and add to the zucchini onion mix, cook together until thickens up

Take pan off the stove and add the grated cheese

Beat the eggs together and add to the mix

Chop the fresh parsley and add to the mix and season with salt and pepper. Mix well

Fill the zucchini “shoes” with the mix and bake in 390F/200C for about 45 minutes.

You can serve them hot or cold.

Recipe: Nikoleta Foskolou

You can watch the video here