Halve zucchini, cut into narrow slices lengthwise. Slice on top of each other, cut into sticks and mix them in a colander with sugar, salt. Immediately place a lid on the zucchini and weigh it down so that the juice is squeezed out.
Put the saucer in a container and put it in the refrigerator for one night. On top, mix zucchini with oil and juice of a lemon and season.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
Related Recipes:
Pork Tenderloin Wrapped in Zucchini1. chop the chives into fine rolls. Remove tendons and skin from pork tenderloin. Cut head and tip of...
Zucchini Cordonbleu with BasilFor the zucchini cordon bleu with basil, wash the zucchini and cut into slices about 5 mm thick. For the...
Pork Lobster Cooked in Salt Dough with Ligurian Vegetables and Parmesan GnocchiA bean recipe for every taste: Prepare all the ingredients for the salt dough in a food processor and roll out...
Marinated Zucchini with Feta CheesePreheat oven to 200 °C. Cut zucchini into 1 cm thick longitudinal slices (bread slicer). Peel garlic and chop...
Gratinated Minced ZucchiniRinse the vegetables, trim the ends of the zucchini and cut in half lengthwise. Remove the seeds with a sharp...
Eel Tournedos with SageSkin the eel (or make this from the fishmonger) and cut 4 cm long pieces, season with salt and pepper. Place 2...
Stuffed ZucchiniH source -Hobbythek 284 Cut the large zucchini in half and scoop out with a spoon. Cut the two small zucchini...
Zucchini Risotto with BasilFor the zucchini risotto with basil, first halve the zucchini lengthwise and cut into slices. Remove the skin...
Zucchini Garlic SoupRinse the zucchini and rub dry. Remove the flower buds and the ends and cut the zucchini into not too small...
Zucchine in Carpione – Ticino> simple as refined entrée called > Zucchine in carpione. For the original recipe The recipe dates back to a...