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Zucchini in flour

Pan-Fried Floured Zucchini

Goes with any dish, and works as a preserve for winter too. It comes out really tasty... And if you stir in some mayonnaise or sour cream, you get a salad worthy of a holiday table. You can also use it for sandwiches, as a spread, or as a filling. Enjoy!

Zaika260188

Recipe author

Composition / ingredients

Servings:

Zucchini

Salt

Wheat flour

Vegetable oil

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 67 % 14 g

Carbohydrates 29 % 6 g

150 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

Get your ingredients ready...
Step 2:

Cut the zucchini into rounds about 1/2 inch (1 cm) thick (leave the skin on if the zucchini are young). Dredge them in flour on both sides.
Step 3:

Pour the oil into a skillet and heat it up. Add the zucchini and sprinkle with salt — fine salt works best. Cook over medium heat until golden brown.
Step 4:

Make the sauce... Press the peeled garlic into some vegetable oil and stir. That's all there is to it.

Young zucchini are best, since you can cook them with the seeds and skin still on. Go with larger garlic cloves — they make for a more flavorful sauce.