Greek-style zucchini
2 servings
40 minutes
Greek zucchini is an embodiment of Mediterranean culinary tradition where fresh vegetables play a key role. This recipe, inspired by Greek cuisine, combines tender pieces of zucchini fried to a golden crust with a fragrant vegetable stew infused with spicy notes of herbs and the sweetness of ripe tomatoes. The dish has a rich flavor with a slight tang and freshness from the herbs, making it an ideal option for a light lunch or dinner. It can be served as a standalone dish or alongside rice, bulgur, or crispy bread.
1
Peel young zucchini, slice into 1 cm thick rounds. Sprinkle some flour on the table and coat the zucchini rounds in it. Fry them over medium heat until golden brown.
- Zucchini: 120 g
- Wheat flour: 5 g
2
Chop the green onion and sauté it in vegetable oil. Then add chopped spinach, lettuce, bell pepper, parsley, tomatoes to the onion and simmer the vegetable mixture for another 10-15 minutes.
- Salad onion: 25 g
- Spinach: 20 g
- Vegetable oil: 20 ml
- Green salad leaves: 10 g
- Bell pepper: 20 g
- Parsley: 5 g
- Tomatoes: 75 g
3
Season the sautéed vegetables with pepper and salt, then pour this mixture over the zucchini and bake everything together in the oven for 15-20 minutes.
- Salt: 3 g
- Sugar: 3 g
4
Cool the zucchini and serve, sprinkled with chopped dill.
