100 No-Cook Recipes For Summer Heatwaves
© A Couple Cooks
Peach, Heirloom Tomato and Burrata Salad
Tomato salads are a go-to summer dish, but this one adds a few special touches that will quickly make it a star in your weeknight dinner rotation. Take this salad from seasonal classic to summer superstar by layering in slices of perfectly ripe late-summer peaches, tossing in a generous handful of fresh basil leaves, and topping it all off with dollops of ultra-creamy burrata!
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VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!