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?
- 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).
- Sort and wash the spring onions, finely chop, peel the garlic.
- Peel the skins of the tomatoes and pass them through the blender, add the lemon juice, salt and sugar.
- Finally, add the spring onions and whole garlic and mix.
- Take the zucchini in a large pot, put the zucchini in the pot.
- Spread the mixture you prepared on it and cook on low heat until the zucchini softens.
- Finely chop the dill or parsley and add it to the cooked dish.
- Serve warm or cold as desired.