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In the warm version it is super, but in the cold it is even tastier. Do you remember that zucchini can be eaten raw? Cool stew — stew al dente. 10 minutes to cook.

Ingredients
  • olive oil
  • 3 cloves garlic
  • 1/3 lemon
  • 1 tbsp capers (can be replaced with small green olives such as tajaska)
  • 2 large zucchini
  • dry oregano
  • fresh parsley
  • wine vinegar
  • sea salt
  • optionally I add finely chopped parsley root or parsnip
  • almonds or pumpkin seeds on top are also optional
cooking

In a large saucepan with a thick bottom, heat the olive oil. Add oregano and let it “boil” so that the hot oil releases the taste, add chopped and chopped garlic, cook for 1 minute. Add chopped zucchini and root vegetables if using, without them is also fine.

Add a handful of capers or tajaske olives, sprinkle with vinegar, salt. Cook stirring for another 5 minutes. Add finely chopped without white part lemon zest and chopped parsley. Cook for another 1-2 minutes, turn off the heat, cover and let stand.

When serving, add a handful of almonds or seeds deliciously (and satiating). An ideal summer meal and a light dinner.

cooking

In a large saucepan with a thick bottom, heat the olive oil. Add oregano and let it “boil” so that the hot oil releases the taste, add chopped and chopped garlic, cook for 1 minute. Add chopped zucchini and root vegetables if using, without them is also fine.

Add a handful of capers or tajaske olives, sprinkle with vinegar, salt. Cook stirring for another 5 minutes. Add finely chopped without white part lemon zest and chopped parsley. Cook for another 1-2 minutes, turn off the heat, cover and let stand.

When serving, add a handful of almonds or seeds deliciously (and satiating). An ideal summer meal and a light dinner.

up to 30 min
Summer roast with zucchini and with zest
Anastasia Goloborodko
Food therapist, nutritionist and speaker
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