Georgian-Style Zucchini with Walnuts
A wonderful little appetizer made from our beloved zucchini! If you're like me and try to go easy on the mayonnaise, this recipe should be right up your alley. This zucchini appetizer in a walnut-garlic sauce is sure to win over you and your family—not just for how easy it is to make, but for its fresh, intriguing flavor. And thanks to the ingredients that go into it, the dish is incredibly good for you too! It's remarkably quick and easy to put together!
Cooking method
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Step 1:
Grab some young zucchini and fresh, fragrant herbs. Season to taste—but the garlic is non-negotiable!
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Step 2:
Peel the zucchini if needed (I only trimmed away the blemished spots) and cut them into medium cubes.
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Step 3:
Put them in a bowl, sprinkle with some of the salt, toss gently, and let them sit for 10 minutes.
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Step 4:
Meanwhile, toast the walnuts in a hot dry skillet.
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Step 5:
Chop the herbs.
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Step 6:
Finely chop the cooled walnuts.
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Step 7:
Fry the zucchini in the oil over medium heat. Don't stir it too much.
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Step 8:
Now make the fragrant dressing. In a salad bowl, combine the herbs, crushed garlic, walnuts, salt, and spices, and mix well so the herbs release their juices.
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Step 9:
Add the zucchini on top.
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Step 10:
Toss everything gently, taking care not to mash it. Cover the bowl and refrigerate for an hour so the appetizer chills and the flavors meld. Enjoy!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
