Fried Zucchini
Yield: 6 Servings
SOURCE: Quick Italian Cuisine International, Knapp Press

1 lb zucchini, cut into 1/8 inch slices
1 tsp salt
2/3 c sifted all-purpose flour, or more
1 c water
vegetable oil, for frying

Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and pat dry. Gradually add flour to water, beating with fork, until batter has the consistency of sour cream. Add more flour if necessary. Add enough oil to large skillet to come 3/4 inch up side. heat to 375
degrees. Dip zucchini slices in batter and drop them in oil. Do not crowd skillet. Fry until bottoms have golden crusts, then turn slices
over. Drain, salt if necessary and serve at once. Serves 6.

Tzatziki (Cucumber Sauce)
Yield: 24 Servings
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley

1 1/2 qt cucumbers; peeled, grated
10 cloves garlic; minced (3 tbsp.)
2 qt lowfat plain yogurt
1/4 c chopped fresh mint
salt and black pepper; to taste

Lightly salt the grated cucumbers, place in a colander or strainer, and allow to drain for 15 minutes. Combine the drained cucumbers with the rest of the ingredients. Chill for 30 minutes.

Cucumber-Dill Sauce (Mama Leah Cookbook)

2 cucumbers peeled, seeded & chopped
1 c sour cream
1 tsp horseradish
6 sprigs fresh dill
1/2 c mayonaisse

Place peeled, seeded cucumber in food processor and chop for 1 minute. Serve as an accompaniment to fish.