Quick and Tangy Summer Zucchini Snack

A quick and awesome summer snack, tastier than cucumbers! Instant lightly salted zucchini will perfectly complement a table in nature or diversify the everyday menu. Making this dish is not difficult; it is also good because it does not require heat treatment, and you do not need to stand at the stove in hot weather.
cook time: 2h
Owen Truitt
Quick and Tangy Summer Zucchini Snack

Nutrition Facts (per serving)

25
Calories
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Dill (or dill umbrellas) 30 g
Young zucchini 1 kg
Sea salt 2 tbsp
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to make quick young lightly salted zucchini with garlic and dill? First, prepare all the necessary ingredients. It is better to take young zucchini, the size of a small cucumber. But you can also use large zucchini, cutting them into thin slices. If you wish, you can add your favorite herbs and spices. You can use regular salt; with sea salt it will simply be tastier and healthier.

Step 2

Step 2
Wash all the zucchini thoroughly. Pick off the flowers and leave small tails; they are also edible in young zucchini. Using a fork, scratch the skin of the zucchini, this is necessary so that the vegetables are well salted.

Step 3

Step 3
Repeat the process with all the zucchini, then place them in a large bowl with a lid or container.

Step 4

Step 4
Wash well and then finely chop the dill and dill umbrellas.

Step 5

Step 5
Peel the garlic, rinse with water and finely chop with a knife or chop under a press.

Step 6

Step 6
Add chopped dill and garlic to the zucchini, as well as a mixture of peppers and sea salt, mix everything well with your hands.

Step 7

Step 7
Cover the bowl with the zucchini and leave it warm for about 1 hour, then put it in the refrigerator for 2-3 hours or more. After which you can safely serve lightly salted zucchini on the table. Bon appetit!

Additional rubrics

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