Zucchini with green onions

4 servings

30 minutes

Zucchini with green onions is a light, refreshing dish perfect for warm summer days. This recipe has its roots in Russian cuisine, where simple vegetable snacks are valued for their naturalness and taste. Tender slices of young zucchini, lightly blanched in water, retain their juiciness and softness. Olive oil adds a pleasant silkiness, while fresh green onions provide a spicy note that enhances the natural aroma of the vegetables. Salt and pepper subtly highlight the flavor without excessive richness. The dish can be served as a side to meat or fish or as a standalone light snack. It's an excellent option for those who appreciate healthy and minimalist cooking.

Energy value per serving

• Calories: 89.4
• Proteins: 4.6g
• Fats: 5.1g
• Carbohydrates: 9.2g

Ingredients

• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Extra virgin olive oil: 1 tbsp
• Young zucchini: 3 pc
• Green chopped onions: 2 tbsp

Cooking steps

1. Pour 0.25 cup of water into the pan and add 0.25 teaspoons of salt. Bring to a boil and add sliced zucchini. Cover and cook for 3-4 minutes until tender. Drain and transfer to a bowl.

   Required ingredients:

   • Coarse salt:  to taste
   • Young zucchini: 3 pieces

2. Sprinkle with olive oil and top with green onions. Add salt and pepper, and mix well.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon
   • Green chopped onions: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste