Salad with stuffed Zucchini Recipe
This salad was invented by my friend, and with her permission I publish it here. Easy, accessible, and unbroken.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. And here is our sample set of products. Why approximate? Yes, because the base of the salad can vary according to Your taste. And there are no products for refueling, as it may also be different. But I suggest you try this one. The sweet taste of the dressing goes very well with the salty-sour taste of the filling.
  2. First, prepare the zucchini. Cut them into thin layers. Lightly salt and fry in oil for just a minute, not forgetting to turn once. We need the zucchini to become slightly soft, but not soft. Put them on a paper napkin and set aside.
  3. While the zucchini is being fried, you can prepare the filling. To do this, mix capers, cottage cheese and herbs in a blender. Try.. And how? Can I add more salt? Or a few drops of lemon? But black pepper, I think, is mandatory. It all depends on the capers. I just had some pepper.
  4. Well, now let’s make a base from our pre-washed vegetables. Well, that’s something like this)))
  5. We spread a little filling on the edge of the zucchini, wrap it in a roll and randomly distribute it on our basis.
  6. Well, now it’s up to the dressing). In a Cup, mix honey, mustard, vinegar and oil. Whisk with a fork, taste.
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