Wash the zucchini and cut into circles. Fry in vegetable oil on both sides.
In a salad bowl, put the onion cut into thin rings and the eggs cut into a medium cube. Add the cooled zucchini.
Finely chop the green onion and cut the cucumbers into a small cube. Add salt, sugar, and balsamic vinegar. Chop the garlic with a knife. Mix the salad and put it in the refrigerator for 20 minutes.
