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Print Recipe
Appetizer with baked Zucchini Recipe
Very tasty and juicy salad, served either with fresh flatbread or with meat dishes. Very simple to prepare.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Zucchini cut lengthwise in half, or can be on the plate, faster baked. Peel the onion and cut it into quarters. Drizzle with oil and bake for about 20 minutes at a temp of 200 deg. Bake until soft.
    Zucchini cut lengthwise in half, or can be on the plate, faster baked.
Peel the onion and cut it into quarters.
Drizzle with oil and bake for about 20 minutes at a temp of 200 deg. Bake until soft.
  2. Tomatoes cut and pour boiling water for 8 minutes.
    Tomatoes cut and pour boiling water for 8 minutes.
  3. Remove the skin from the tomatoes and crush them. Onions are also cut, so the salad is called scraps, because everything is cut with your hands. But if you do not like large onions, then cut them finely.Remove the skin from the tomatoes and crush them. Onions are also cut, so the salad is called scraps, because everything is cut with your hands. But if you do not like large onions, then cut them finely.
    Remove the skin from the tomatoes and crush them.
Onions are also cut, so the salad is called scraps, because everything is cut with your hands.
But if you do not like large onions, then cut them finely.Remove the skin from the tomatoes and crush them.
Onions are also cut, so the salad is called scraps, because everything is cut with your hands.
But if you do not like large onions, then cut them finely.
  4. Chop the garlic, pepper and parsley. Sprinkle with lemon juice, salt and pepper to taste.
    Chop the garlic, pepper and parsley.
Sprinkle with lemon juice, salt and pepper to taste.
  5. The cooled zucchini is also crushed. Add to the salad, try again for salt and add oil.
    The cooled zucchini is also crushed.
Add to the salad, try again for salt and add oil.
  6. Ready.
    Ready.

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