Awesome summer dinner

We had a little bit of the homemade ranch dressing yet.  It was so good as a marinade for the grilled chicken (and Samantha liked it) so I decided it would make a nice easy dinner when I got home from work (the chicken marinated all day.)  I’ve been craving zucchini fritters so I made some of those with chipotle mayo.  Since we’re trying to be a bit more restrained, I halved the fritter recipe.  Good thing – they are so good, it’s easier to stop eating them if they are gone!

Ranch dressing

  • 3 chopped scallions, white and green part
  • 1/3 cup chopped basil leaves
  • juice of 1 lemon
  • 1 1/2 TB Dijon mustard
  • 1 TB olive oil
  • 2 chopped garlic cloves
  • 1/2 tsp salt
  • 2 tsp ground pepper
  • 1 cup mayonnaise
  • 1/2 low fat Greek yogurt
  • 1/2 cup buttermilk

Combine scallions, basil, lemon juice, mustard, olive oil, garlic, salt and pepper in a food processor and puree until smooth.  Add mayo, yogurt and buttermilk and blend until well mixed.  Refrigerate until ready to use.  For chicken marinate boneless, skinless chicken breasts in the dressing.  Keith sprayed them with Pam before grilling (about 4 minutes a side on direct heat and then about 4 minutes on indirect.)

Zucchini fritters
  • 2 zucchini grated with a coarse grater
  • zest from 1 lemon
  • 1 garlic clove, thinly sliced
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 3/4 cup flour
  • olive oil
Combine zucchini with garlic, scallions, Parmesan, eggs, lemon zest and flour.  Heat a heavy saute pan over medium heat and add olive oil.  Plop zucchini mixture into hot oil by tablespoons and cook 2 -3 minutes per side until crisp.  Remove to a plate covered in paper towels and serve hot.  Great with chipotle mayonnaise or green goddess dressing.
Awesome summer dinner!

Awesome summer dinner!