Not sure what to do with all those cucumbers and zucchinis? Here are simple recipes that would go well with any dinner or with a salad for lunch.

Crisp and Light Cucumber Salad

Instead of peeling your cucumbers and taking away all the nutritious skin, take a fork and run it down the sides around the cucumber. This breaks up the thick skin and when you cut it, makes pretty lines.  Slice cucumbers thin. Mix with some thinly sliced onions, or green onions. Pour on several tablespoons raw apple cider vinegar (enough to cover the botton third.) Salt and pepper and add several 1-2 teaspoons of white sugar (it breaks the acid of the vinegar.) Marinate in the frig and keep mixing frequently – gets better with time. Will last several days in the frig.

Creamy Cucumbers

Follow directions above, except add some sour cream to the cucumbers to cover and only a splash of vinegar.

Zucchini Simple Sauté

Saute some onions for 5-6 minutes in pan on medium until they start getting soft.  Slice up zucchinis (I cut them in rounds than cut in half for moon shape). Saute until al dente..don’t let them get mushy. Add in some herbs – tarragon is great with this dish – or add fresh basil, parsley or cilantro and cook for another minute to two. That’s it! Sprinkle with some parmesan if you’d like.

Grilled zuchinni: Slice thin strips (about ¼ inch thick) of zucchini (the long way). Toss some olive oil and balsamic vinegar and salt and pepper and let sit for 30+ minutes. Or throw any salad dressing on it and marinate. Grill for approximately 7-8 minutes, flipping after about 4 minutes until just soft.

Zuchini with Pecorino (From Poor Girl Gourmet)