Quick Zucchini Salad
4 servings
30 minutes
Cut into cubes and fried zucchini are perfectly combined with a sauce of Greek yogurt with mint, garlic and parsley. Recipe from Lara Katsova's book "No need to think, just eat!".
1
Wash the zucchini and dry them with a towel. Cut into cubes.
- Zucchini: 2 pieces
2
Place the pan over medium heat, then pour in some vegetable oil.
- Vegetable oil: to taste
3
Place zucchini cubes in the pan. Cook while stirring with a spatula. After a while, taste and cook the vegetables to your liking. Serve on a plate lined with paper towel to absorb excess fat, which is good.
- Zucchini: 2 pieces
4
While the vegetables cool down, prepare the sauce. Pour a jar of yogurt into a bowl and squeeze in a clove of garlic. Chop mint and parsley separately.
- Greek yoghurt: 1 jar
- Garlic: 1 clove
- Mint: to taste
- Parsley: to taste
5
Put greens in a bowl. Then add a teaspoon of lemon juice and half a tablespoon of olive oil. Mix well.
- Mint: to taste
- Parsley: to taste
- Lemon juice: 1 tablespoon
- Olive oil: 0.5 tablespoon
6
Next, add the cooled zucchini to the bowl with mint and parsley. Gently mix, season with salt and pepper. Cover the bowl with plastic wrap and let it sit in the refrigerator for a few hours.
- Zucchini: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
7
Salad pairs well with fresh bread, as well as with fish, meat, and chicken.
