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Print Recipe
Diet Salad-Zucchini Appetizer Recipe
Salad from the series delicious, fast, simple! I love the combination of zucchini with sour cream or yogurt sauce, with garlic and herbs. But most often zucchini are fried in oil - this option is dietary, zucchini are baked - try it! A great option for a vegetable snack, if guests are on the doorstep, at the dacha, on a picnic, but just for dinner!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the zucchini, wipe it dry and cut it together with the peel.
    Wash the zucchini, wipe it dry and cut it together with the peel.
  2. Sprinkle with spices, salt, pour in oil and balsamic, mix.
    Sprinkle with spices, salt, pour in oil and balsamic, mix.
  3. Put the baking paper on a baking sheet, put the zucchini on it in one layer and put it in the oven heated to 200 degrees. Bake for 15 minutes-focus on your oven.
    Put the baking paper on a baking sheet, put the zucchini on it in one layer and put it in the oven heated to 200 degrees.
Bake for 15 minutes-focus on your oven.
  4. Cool the zucchini.
    Cool the zucchini.
  5. Place in a salad bowl. In yogurt or sour cream, put the chopped dill and squeeze out the garlic, mix.
    Place in a salad bowl.
In yogurt or sour cream, put the chopped dill and squeeze out the garlic, mix.
  6. Combine the sauce with the zucchini, stir and refrigerate until serving. Place the salad on a platter and sprinkle with finely chopped mint leaves if desired.
    Combine the sauce with the zucchini, stir and refrigerate until serving.
Place the salad on a platter and sprinkle with finely chopped mint leaves if desired.

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