Treat Tuesday – Fried Zucchini & Cucumber/Tomato Salad

Both of these recipes are super easy and quick to throw together. As it is with most veggies, these dishes are the tastiest if you use fresh vegetables. I love them from either the farmer’s market or my own garden (and by my own, I mean when my mom gardens).

I usually have these 2 dishes along with the creamed peas and potatoes that I shared last week. Add some corn on the cob and a fresh fruit salad and I’m in hog heaven! That’s how I make a full meal and I feel pretty guilt free. This means I can have room for something chocolatey like brownies or s’mores!!

Cucumber/Tomato Salad

When I’m not baking I don’t really feel the need to measure things exactly. I use what I feel is enough for 2 adults and a toddler, which typically results in me being able to feed an army. Use however much you’d like. My mom adds avocados, but they aren’t my most favorite and my husband hates them so I don’t include them. I think green peppers might make a nice addition as well.

All you need is:

– 1-2 Large cucumbers, peeled and sliced into bite size pieces.

– 1 firm tomato (I cut out the seeds so if I have leftovers it doesn’t get soggy).

– 1 generous spoonful of regular mayo.

– 1 teaspoon-ish full of dill (I love dill and add a ton).

Mix together and serve, or chill until you need it.

I brought this to work for my co-workers who eat a lot of meat and got approval by how simple and tasty it was. Even if you don’t like mayo it doesn’t end up tasting like mayo since the wateryness of the cucumbers and tomatoes thin it down. Also, use more tomatoes if you don’t have a tomato hating husband!

Fried Zucchini

I could easily eat 1-2 zuchinni’s all by myself. I love fried zucchini! I love the smell, the texture, the crunch. It all screams summer to me and makes me so happy. This dish does NOT do well as a leftover because it gets soggy and gross.

What you’ll need:

– 2 large zucchini’s or summer squash (I usually use 1 green and 1 yellow)

– 2 eggs (whisked)

– Italian breadcrumbs

– olive oil or vegetable oil for frying.

Wash and slice the zucchini into about 1/2″ slices. Dip each slice in the egg coating the zucchini. Dip it into a bowl full of breadcrumbs covering both sides. Then place each slice into a frying pan. My stove is on med-high. Flip them over once the bottom is a golden brown. Cook the other side until it’s browned at well. I place on a plate with a paper towel so it absorbs some of the excess oil. Then serve, after tasting several pieces to make sure your tummy is satisfied. Depending on what else you are serving, you might want to use more than 1 or 2. Like I said, I can easily eat 1 or 2 by myself. I don’t add any sauce because I think the italian seasoning gives it enough flavor on it’s own.

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