Quick Zucchini Salad
Salads • European
Description
Don't choose zucchinis longer than 15–20 cm. A size this large indicates that the vegetable is overripe—and who wants a product with a flavor of 'nothing'? As a famous actress once said: 'Let them criticize or praise me. At least I get some feedback. But if they say nothing, that’s indifference and a reaction of zero. In that case, it’s worth reminding them of my presence in any way possible. A little kick in the rear wouldn’t hurt.' Of course, you shouldn't kick the seller for oversized zucchinis, just remain indifferent to their goods. The skin of the vegetable should be thin, and the color even. Yellow spots on a green zucchini indicate its rotten nature. And we certainly don’t need such vegetables or people in our lives.
Ingredients
- Courgette 2 pieces
- Natural Yogurt 1 can
- Garlic 1 clove
- Mint to taste
- Parsley to taste
- Meyer Lemon Juice 1 tablespoon
- Olive Oil ½ spoons
- Vegetable Oil to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the zucchini and pat them dry with a towel. Cut into cubes.
Step 2
Place the skillet over medium heat, then add a little vegetable oil.
Step 3
Place the zucchini cubes in the skillet. Cook, stirring with a spatula. After a while, taste and cook the vegetables to your desired level of doneness. Transfer them to a plate lined with a paper towel to absorb excess fat, which is a good thing.
Step 4
While the vegetables are cooling, let's prepare the sauce. Pour a jar of yogurt into a bowl. Squeeze in a clove of garlic using a garlic press. Chop the mint and parsley separately.
Step 5
Place the herbs in a bowl. Then add a teaspoon of lemon juice and half a tablespoon of olive oil. Mix well.
Step 6
Next, add the cooled zucchini to the bowl with the mint and parsley. Gently mix, season with salt and pepper. Cover the bowl with plastic wrap and let it marinate in the refrigerator for a few hours.
Step 7
The salad pairs well with fresh bread, as well as with fish, meat, and chicken.
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