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Creamy Cucumber Zucchini & Etorki Cheese


Rate this recipe 4.3/5 (29 Votes)


  • 1 cucumber
  • 3 zucchini
  • 6 oz Etorki cheese (a french she eps milk cheeses, can be substituted with cheddar or gouda)


Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Boil salted water in a saucepan.

Step 2

Peel vegetables and slice into rounds, in the time that the water is heating.

Step 3

When water is boiling, dip the vegetables in water and wait until they are cooked (about 15 minutes)

Step 4

Drain the cooking water. Mix the vegetables and add the diced cheese.

Step 5


Step 6



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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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