“Burgers” of Zucchini with Carrots Recipe
The recipe has been in our family for so long that it’s scary to say: several decades! My mother-in-law cooked from the first harvest of zucchini from the garden, my husband and his brother also cooked… Now I will introduce you to a spicy snack. My zucchini are April, the smallest, but you can take bigger ones-it’s easier to make.
Servings
11
Cook Time
30minutes
Servings
11
Cook Time
30minutes
Ingredients
Instructions
  1. Peel and wash the large carrots.
  2. Grate on a fine grater.
  3. Garlic, if you want, here you can have more.
  4. Grate after carrots or squeeze.
  5. Chop the onion (not necessarily red) finely.
  6. Mix with carrots.
  7. We begin to fry the filling in vegetable oil with seasonings. Make sure it’s not burnt.
  8. In the meantime, let’s do zucchini. Wash the “milk” zucchini, cut into rings directly with the skin.
  9. Let’s start with the largest roast.
  10. Fry so that they are not quite soft, and there is something to chew. You can roll it in flour, but it will be more caloric and more oil will be consumed.
  11. Put it on a napkin.
  12. Everything is ready for registration here.
  13. We put the largest circles of zucchini on a large plate first.
  14. Put the carrot filling on a plate and divide in half. You can leave some for the top. If the size of the zucchini allows, you can make a turret and higher, then divide the filling into 3 layers.
  15. Take a teaspoon of the filling and spread it over the mugs, press lightly.
  16. Next, lay out a layer of medium-sized zucchini.
  17. Carrot filling again.
  18. The third layer of zucchini is the smallest.
  19. Garnish with a pinch of carrots. Alternatively, you can put a pickled cucumber or a pinch of greens on top.
  20. I showed the principle of cooking turrets, spices can be changed, herbs can be added, the main thing is salt, pepper.
  21. Here’s what one serving looks like. Serve on a plate for yourself or a guest. Treat me)))
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