Print Recipe
 Zucchini with Prunes Recipe
The recipe is ideal for fast days, vegetarians will like it. Cooking will not be any difficulties.
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the zucchini, dry it, remove the stems. Cut into plates, fry lightly in a frying pan in oil. Put the finished plate of zucchini on a paper towel to remove excess oil.
    Wash the zucchini, dry it, remove the stems. Cut into plates, fry lightly in a frying pan in oil. Put the finished plate of zucchini on a paper towel to remove excess oil.
  2. Cut the prunes into slices.
    Cut the prunes into slices.
  3. Pass the garlic through a press and mix with the prunes.
    Pass the garlic through a press and mix with the prunes.
  4. For dressing, mix 1 tablespoon of olive oil with 0.5 tsp wine vinegar, 1 tbsp soy sauce with a pinch of salt and pepper, whisk.
    For dressing, mix 1 tablespoon of olive oil with 0.5 tsp wine vinegar, 1 tbsp soy sauce with a pinch of salt and pepper, whisk.
  5. Pour the dressing into a bowl with prunes and mix.
    Pour the dressing into a bowl with prunes and mix.
  6. Put lettuce leaves in a salad bowl or ice cream mold, then zucchini, prunes, Korean carrots and garnish with berries, let stand for 10 minutes, sprinkle with sesame seeds.
    Put lettuce leaves in a salad bowl or ice cream mold, then zucchini, prunes, Korean carrots and garnish with berries, let stand for 10 minutes, sprinkle with sesame seeds.
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