Greetings to you my friends on the channel page. Today we will dwell in more detail on such a useful, affordable vegetable like zucchini. outside the second half of summer, which means that the zucchini are ripe. If you have never tasted a well-cooked zucchini, then you cannot love them. One has only to try this yummy once, and you will forget that young zucchini is something that can be ignored.
Yes, you can buy zucchini at any time of the year, but, you must admit, just picked from the garden and still storing the energy of the sun's rays is an excellent choice.
I, when they start to sing their zucchini. I try to eat them for future use, but it never happens. Today I will tell you about the recipe that I received from my mother, and that from her grandmother. And although in the days of our grandmothers, zucchini was not very popular, this recipe took root in our family for many decades.
And there are explanations for this: you don't need to mess around in the kitchen for a long time. fifteen minutes and everyone is fed - this is a fairy tale for the mistress of any family. The price is very inexpensive. This is very important in our difficult times. Well, the finished dish looks quite aesthetically pleasing.
How to cook it
Zucchini, I prefer to take only young ones, they are softer, juicier and the skin with seeds is so soft that you can not remove it.
After I washed the zucchini, and very thoroughly, you need to dry it out. dry with cloth or paper towels. Cut off the ponytails, start cutting into rings 1-1.5 cm thick. If you got very small zucchini, then you can cut them obliquely, this will add area to the vegetable.
Now you need to put the chopped into a bag. or any hermetically sealed container.
Add finely chopped parsley and young dill to the bag for slicing, whatever you want, it's not for everybody. Remember that dill has a strong aroma and overpowers the true flavor of the zucchini.
Now you need to add minced garlic, sugar, salt and ground black pepper. Take the latter fragrant, not hot. I drip the juice of one lemon, but I don't have to. Now we tie the bag and mix the contents through its walls. We leave the content alone overnight or from morning to evening. From time to time you need to come up and shake the bag.
At the exit we have very tasty and healthy marinated zucchini in which there is not a drop of vinegar.
This appetizer is suitable for serving on a festive table and as an addition to dinner: stewed vegetables, cereals.
How much food to take
For 1 kg of young zucchini, you will need a few products, the consumption of which will practically not affect the family budget. The most financially costly is buying zucchini, but if you have grown your own in your summer cottage, then the dish will come out in mere pennies. So, for the indicated weight of zucchini we take a tablespoon of salt, half a teaspoon of pepper, you need to take a little sugar, a teaspoon without a slide is more than enough, a little less is possible. Take garlic to taste, sometimes I miss a head of garlic, but my mother likes to put it less and stops at 3-4 cloves. Half a lemon (if available) and more parsley. I have a standard bundle.
Try these zucchini and see for the tastiest recipe!
