TZATZIKI (serves 6-8)
4 cucumbers
3 cloves garlic, peeled & minced
1 TBL olive oil
Salt & pepper to taste
2 cups yogurt or yogurt & sour cream mixed

Peel & seed the cucumbers & put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running.
In a small bowl, mash the garlic with the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covbered for 1 hour or more. ~~Discover Dayton

SWEET & SOUR SQUASH (serves 8 )
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 cup olive oil
1 tsp salt
1 tsp pepper

Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

ATJAR KETIMUN (serves 8)
2 cucumbers, peeled, seeded & cut into 1" slices
Salt
1/2 cup vinegar
3 TBL sugar
1/4 cup water

Sprinkle the cucumbers lightly with salt & let stand 20 minutes. Drain. Heat the vinegar, sugar & water & boil 2 minutes. Remove from heat & cool.
Add the cucumbers & let the mixture stand several hours before serving.~~Craig Claiborne

Grilled zucchini is wonderful. Just salt, pepper and a little olive oil. Put on a hot grill for a few minutes. Terrific hot or at room temp.

Also-- cucumber sandwiches would be great for the hot weather. Just cream cheese, a little garlic salt, some dill if you want, or parsley. Spread and enjoy-- you can even save some time and spread on regular sliced bread, trim the crust - cut in fourths, pop the cuke on top and you're done.

This recipe was published in the Cappers Weekly in 1974. One of my patients brought it to me and it is the most awesome use of zucchini ever invented!! I gave the recipe to another patient and his wife's friend won a ribbon at the County Fair. You cannot convince people that it is zucchini! I have had a lot of requests for the recipe and would like to share it with everyone. What a great way to use it up!
ZUCCHINI PIE
4 C. zucchini*
1 1/2 tsp cream of tarter
dash of salt
2 TBS flour
1 TBS lemon juice
dash of nutmeg
1 1/4 C. sugar
1 1/2 tsp cinnamon
1 tsp butter (approximately)
1 (9 in.) unbaked pie shell
Topping:
1 stick margarine
1/2 C. sugar
1 C. flour
*Peel zucchini. Cut lengthwise; scoop out seeds. Slice to resemble apple slices.
( I have also eaten this made with the grated zucchini. Either tastes wonderful, I just prefer the slices.)
Cook Zucchini 10 min. in small amount of water. Drain. Mix cream of tarter, salt,flour,lemon juice, nutmeg sugar and cinnamon with zucchini. Pour into unbaked pie shell. Dot with butter.
Make topping by mixing margarine, sugar and flour and crumbling over ingredients in pie shell. Bake at 375 F. for 45 min.