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Quick Zucchini Salad

Quick Zucchini Salad


  • Zucchini 2 pieces
  • Greek yogurt 1 bank
  • Garlic 1 clove
  • Mint to taste
  • Parsley to taste
  • Lemon juice 1 tablespoon
  • Olive oil ½ tablespoon
  • Vegetable oil to taste
  • Ground black pepper to taste
  • Salt to taste

  1. Wash and dry squash with a towel. Cut into cubes.
  2. Put the pan on medium heat, then pour a little vegetable oil.
  3. Put the zucchini cubes into the pan. Cook, stirring with a spatula. After some time, try and bring vegetables to readiness according to your taste. Put on a plate, previously covered with a paper towel. Excess fat will go away and that is good.
  4. While the vegetables are cooling down, take the sauce. In a bowl, pour a jar of yogurt. There also squeeze a clove of garlic through the garlic press. Separately chop mint and parsley.
  5. Put greens in the bowl. Then add a teaspoon of lemon juice and half a tablespoon of olive oil. Mix well.
  6. Next, in a bowl with mint and parsley, send cooled zucchini. Mix gently, salt and pepper. Bowl close with cling film and put in a refrigerator for several hours.
  7. Salad goes well with fresh bread, as well as fish, meat and chicken.

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