Serves 2
1 medium zucchini
1/4 c bread crumbs
1/2 t salt
1/2 t pepper
1 c grated cheese (parmesan, gruyere)
1/2 c milk
Grease an 8" x 8" baking pan. Preheat the oven to 350ºF
Wash and slice the zucchini in 1/4" slices. Toss together all of the ingredients except the milk, and arrange in the baking pan. Pour the milk over the zucchini mixture. Bake 35 - 40 minutes.
Serves 2
1 medium cucumber
2 t kosher salt
2 T rice vinegar
1 t sugar
1 T sesame oil
1/4 t ground black pepper
Wash and peel the cucumber. Slice it thinly (about 1/8"). I use a manoline, although some of you out there are very good with knives.
Layer the cucumber slices in a plastic colander, salting each layer as you go. Sprinkle any remaining salt on the cucumber slices, and gently toss them. Spread them out in the colander, and set aside for at least 15 minutes.
In a small bowl, mix together the vinegar and sugar. Add the sesame oil. Set the dressing aside. (See the note, below.)
Wash your hands. Rinse the cucumber slices in the colander under running water. Use your hands, and squeeze as much liquid as you can from the cucumber slices. Place the squeezed slices in a small serving bowl.
Pour the dressing over the cucumber slices. Sprinkle the ground pepper over the cucumber. If you are not serving the salad immediately, refrigerate it.
Note: If you aren't worried about sodium, you can add 1 T fish sauce or soy sauce to the dressing. Increase the sugar by 1/2 t to 1 t. A sprinkle of cayenne pepper adds a zing, too.
