This will not be a real recipe. It’s getting warmer and warmer here, which makes people prefer more fresh and light foods. In Winter we need warm soups with various ingredients while we don’t want to have that heavy dishes in Summer. Salads and fresh beverages are in favor in hot days. Besides salads, we also love to have breakfast in the early evening in Summer. Breakfast isn’t the name of meal here. If you have sliced tomatoes, cucumbers and green peppers, black and green olives, cheese and tea on your table, it’s called breakfast. So not the time, but the foods on your table identify this name. It’s possible to enrich your breakfast table with egg salad, potato salad, grilled or fried vegetables.

Zucchini is more preferable for us to fry as it absorbs less oil. So I just wanted to give you an idea of Summer dish in this post. You know there is no difficulty in frying vegetables, so I will not give any ingredients with exact measurements. I generally fry 2 middle sized zucchinis for hubby and me. I chop zucchinis in circles, heat vegetable oil in a large pot, sprinkle a little salt on zucchini coins just before throwing them into hot oil. If you sprinkle salt earlier, it may become watery. So if your pot is not big enough to fry all zucchini coins at a time, add salt on just the pile of coins you are going to fry. And repeat it for each pile until all coins finish. Zucchini is the quickest vegetable to fry, so don’t overfry them. They will be fried in a few minutes. Take them on a paper towel to leave the excessive oil on it.

Fried zucchini might sound heavy for Summer days, but when you have it with a yogurt dressing, it becomes a fresh and more appealing dish for your breakfast table.

We always have it with cheese, sliced tomatoes, cucumbers, green peppers and herbs like parsley, fresh mint, fresh basil or dill. We always squeeze lemon on these herbs. And if we have a pot of newly brewed black tea besides these, we are the happiest couple!