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Hot Zucchini salad

Warm Zucchini Salad

An unusual salad that can easily stand in for a hot main dish. We tend to think of salad as strictly a cold starter, but that's not always the case — there are plenty of recipes for warm salads, and they're every bit as good as the familiar cold ones. I'd like to share the little tricks behind the zucchini salad I make often for my family. Right off the bat, note that this dish should be cooked fast over high heat with the lid kept on the whole time.

Valeria

Recipe author

Composition / ingredients

Servings:

Zucchini

500

Green onion

Garlic (minced)

Sesame seeds

Salt

Vegetable oil

Ground red pepper (red)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 50 % 7 g

Carbohydrates 43 % 6 g

89 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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To start, cut medium zucchini in half lengthwise, then slice crosswise; larger zucchini can just be sliced. Sprinkle them with salt. After 8–10 minutes, once the zucchini has softened and released some liquid, gently squeeze them — but don't wring them dry. Pour oil into a pot, add the prepared zucchini, and cook quickly over high heat (keep the lid on!). Once the zucchini is fully cooked, stir in the minced garlic and onion, mix everything together, and finish with a sprinkle of red pepper on top.