Summer Salad with Zucchini Surprise & Balsamic Dressing

Recipe from The Silver Spoon, adapted by Tricia Wheeler

Serves 8

For Salad:

Mixed lettuces
Garden tomatoes
Zucchini Surprise (recipe below)
Balsamic Dressing (recipe below)

Zucchini Surprise:

6 zucchini sliced lengthwise
½ cup all- purpose flour
2 eggs
1 ½ cups bread crumbs
½ teaspoon dried oregano
7 ounces provolone cheese
Vegetable oil for deep frying


Sprinkle the zucchini slices with salt and let stand for 1 hour, then pat dry with paper towels. Meanwhile spread out the flour in a shallow dish, and spread out the bread crumbs in a third. Sprinkle a slice of zucchini with a little oregano, place a slice of provolone on top, and cover with another slice of zucchini. Press the “Sandwich” down well, dip first in the flour, then in the beaten eggs, and, finally, in the bread crumbs. Continue making sandwiches until all the ingredients are used. Heat the oil in a deep pan, add the sandwiches, in batches, and cook until golden brown all over. Remove with a slotted spatula, drain on paper towels, and serve.

Balsamic Dressing:

¼ cup balsamic vinegar
½ cup olive oil
¼ cup honey
Salt & pepper