It cracks me up when people say “It’s too hot to turn the oven on” and then head out to the grill.
As if standing over 500 degrees of open flame in 105 degree heat and humidity is somehow less hot than turning on the oven.
When it’s that hot, the only appliance that get turned on is the blender or the food processor.
Because the only thing that sounds good is something cold.
But you can’t call it salad because the husband will get suspicious if you serve salad every single night.
Call it a slaw.
That’s more barbecue-ish and manly.
Also, serve the slaw in a tomato.
It’s too hot to wash the dishes.
Zucchini Slaw with Creamy Cucumber Dressing
2 large zucchini
2 large tomatoes
1 cup white beans (with liquid)
1 cup fresh herbs (I used a combination of basil, parsley, and dill)
2 cloves garlic
2 tablespoons cider vinegar
1 tablespoon lemon juice
2 teaspoons olive oil
salt and pepper to taste ( a very generous taste)
Shred zucchini in the food processor.
Cut cucumber in half, lengthwise.
Scoop out the seeds with a spoon.
In the food processor or blender, combine beans, cucumber, herbs, garlic, cider vinegar, lemon juice, olive oil, salt and pepper.
Puree until smooth.
Pour dressing over shredded zucchini.
Toss to coat.
Chill in refrigerator.
While zucchini is chilling, prep your tomatoes.
Slice off the top of two large tomatoes.
Hollow out the tomato using a spoon to scoop out the insides.
Scrape around the edges with the spoon if necessary.
Season your tomatoes with salt and pepper.
Fill tomatoes with zucchini mixture.
This meal kicks off the last week of beer-cation!