Zucchini salad is hot

Such an original salad can easily replace a hot dish. We are all used to imagining that a salad is an exceptionally cold snack, but this is not always the case. There are a large variety of culinary recipes for a variety of hot salads. This food is also delicious, as well as traditional, familiar treats for us. Now I would like to share with you the subtleties of making zucchini salad, which I often cook for my family. I should immediately note that this dish should be cooked very quickly on a strong flame and without removing the lid.

Valeria

Recipe author

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Composition / ingredients

Servings:

Zucchini

500

Green onion

Garlic (ground)

Sesame

Salt

Vegetable oil

For roasting:

Vegetable oil

For decoration:

Ground red pepper (red)

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 7 % 1 g

Fats 50 % 7 g

Carbohydrates 43 % 6 g

89 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

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So, to begin with, we cut the medium-sized zucchini lengthwise into two halves, and then cut it across. We chop the large zucchini, and then sprinkle with salt. After 8-10 minutes, when the zucchini is slightly podvyanut, gently squeeze them out, but not much. We take a saucepan, pour oil into it, put our prepared vegetables in it and quickly simmer over high heat (do not lift the lid!!!). When the zucchini is fully cooked, add the chopped garlic and onion to them, mix the whole mass and sprinkle red pepper on top.