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.
- 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
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.
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.
