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Fried zucchini

Ingredients

Adjust Servings:

	2 zucchini
	1 clove of garlic
	2 tablespoons of mayonnaise
	4 tablespoons of olive oil
	dill
	salt

Nutritional information

4 g

Protein

49g

Fat

10 g

Carbs

471

Calories

Fried zucchini

Name: Fried zucchini
Total time: 15 min
Yield: 2
Cuisine: European
Ingredients: zucchini: 2; garlic: 1 clove of; mayonnaise: 2 tablespoons of; olive oil: 4 tablespoons of; dill; salt

with garlic and mayonnaise

Features:

Cuisine:

European

15 min
Serves 2
Easy

Ingredients

2 zucchini
1 clove of garlic
2 tablespoons of mayonnaise
4 tablespoons of olive oil
dill
salt

Directions

A very easy to prepare and tasty dish. Fried zucchini can be placed on toast and eaten as a sandwich, adding tomato slices, basil, and mozzarella cheese.

Steps

Done

15 min

preparation

1. Wash and cut the zucchini into slices.
2. Fry the zucchini in a frying pan with olive oil on both sides. Add a little salt.
3. While the zucchini is frying, mix mayonnaise with finely chopped garlic.
4. Remove the zucchini from the heat, place on a plate and spread the sauce on them, sprinkle with finely chopped dill.

Bon appetit!

Chef Hanna

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246

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5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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