Zucchini with Fresh Onions and Olive Oil

When I saw that the vegetables I bought from the market last week were almost rotten, I immediately thought of something practical. Sometimes we forget that we are 2 people and do a lot of shopping for vegetables and fruits. When I say I will do it today, I will do it tomorrow, the vegetables are starting to wither. When I opened the crisper of the refrigerator and saw the half unconscious zucchini, I first thought of frying, but the weather was too hot, then I thought of this recipe I made for the first time last summer. It is both healthier and less calorie. Dill and zucchini go very well, but I recommend you try it with parsley once. Fresh onions and lemon add a very nice flavor to the zucchini. I definitely recommend you to try it. Love…

Ingredients for Squash Recipe with Fresh Onions and Olive Oil

• 1 kg. pumpkin
• half a bunch of spring onions
• 3 tomatoes
• 1 tea glass of olive oil
• half a bunch of dill or parsley
• 3 cloves of garlic
• juice of half a lemon
• 1 teaspoon of sugar
• salt

How to Make a Zucchini Recipe with Fresh Onions and Olive Oil?

1. Wash and peel the zucchini, first cut it in half, and then cut each piece lengthwise into 4 pieces (that is, you will cut each zucchini into 8 pieces).
2. Sort and wash the spring onions, finely chop, peel the garlic.
3. Peel the skins of the tomatoes and pass them through the blender, add the lemon juice, salt and sugar.
4. Finally, add the spring onions and whole garlic and mix.
5. Take the zucchini in a large pot, put the zucchini in the pot.
6. Spread the mixture you prepared on it and cook on low heat until the zucchini softens.
7. Finely chop the dill or parsley and add it to the cooked dish.
8. Serve warm or cold as desired.