Zucchini appetizer with walnuts
4 servings
60 minutes
Zucchini appetizer with walnuts is a harmonious blend of tender zucchinis, crunchy nuts, and aromatic cheese, seasoned with sweet notes of fried onions. This dish comes from traditional Greek cuisine, where the skill of combining simple ingredients transforms ordinary products into true gastronomic delight. The light acidity of lemon and the spiciness of pickled cucumbers add layers to the flavor, while baking in the oven gives it an appetizing golden crust. It is perfect as a standalone dish or as an exquisite addition to a festive table. The secret to its delightful taste lies in the balance of zucchini's softness and nutty crunch, the creaminess of sour cream and the depth of cheese, creating a unique texture and richness of flavors.
1
Slice the zucchini into rounds 7-8 mm thick. Salt it, transfer to a colander, and let it sit for 20 minutes to drain excess liquid.
- Zucchini: 300 g
- Salt: to taste
2
Chop the nuts and garlic in a blender (not too finely).
- Walnuts: 150 g
- Garlic: 2 cloves
3
Finely chop the onion and sauté in olive oil until golden brown. It will add light sweet notes to the filling.
- Onion: 0.5 piece
- Olive oil: 3 tablespoons
4
Grate the cheese on a fine grater and mix it with fried onions and walnuts.
- Hard cheese: 50 g
5
Squeeze the zucchini to remove liquid and coat in flour (if pea flour is not available, any other flour can be used).
- Zucchini: 300 g
- Pea flour: 60 g
6
Slightly fry the zucchini in the remaining oil from the onion.
- Zucchini: 300 g
- Olive oil: 3 tablespoons
7
Place the zucchini in a heatproof dish. On top of each slice, add a little sour cream.
- Zucchini: 300 g
- Sour cream 25%: 2 tablespoons
8
Make small patties from the nut mixture and place them on top of each zucchini slice. Put everything in the oven on the top rack at 190 degrees for 10 minutes.
- Walnuts: 150 g
9
Sprinkle the ready appetizer with lemon juice and garnish with pieces of pickled cucumbers.
- Lemon: 0.5 piece
- Pickles: 2 pieces