The lightly roasted young courgettes remain slightly firm. In combination with the original dressing, they will serve as a wonderful snack! The highlight of this dish is an interesting dressing made from chopped walnuts with the addition of soy sauce, lemon juice, herbs and garlic. It turns out quickly, tasty and spicy!
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Appetizer |
| Servings (Default: 2) |
Ingredients
Ingredients- Young zucchini – 350 g
- Vegetable oil – 2 tbsp
- Salt – 0.5 teaspoon
For refueling:
- Walnuts – 35 g
- Soy sauce – 1 tablespoon
- Lemon juice – 1 tbsp
- Vegetable oil – 2 tbsp
- Fresh parsley – several sprigs (10 g)
- Green onion – 1 pc. (7 g)
- Ground black pepper – on the tip of a knife
Print Recipe
Pin Recipe Instructions
- Prepare the food you need.
- Make a nut dressing. To do this, grind the walnuts with a blender or mortar into small crumbs.
- Peel the garlic, finely grate and add to the nuts. Rinse the parsley, shake from the water, finely chop the leaves and add to the dressing. Rinse the green onions, shake, chop finely and add to the rest of the ingredients.
- Add soy sauce, lemon juice, vegetable oil and black pepper to the dressing. Stir until smooth.
- Wash the zucchini and cut off the ends. Cut the courgettes into medium-sized cubes without peeling. Season the sliced zucchini with salt and stir, set aside for 10-15 minutes.
- Heat vegetable oil in a skillet. Drain the juice released from the zucchini. Gently place prepared zucchini in a well-heated skillet. While stirring, sauté the courgettes over medium heat until lightly browned, for 7-8 minutes. The zucchini should remain slightly firm.
- Transfer the fried zucchini pieces to a bowl, add the nut dressing, stir. Let the dish sit for 20-25 minutes and serve.
Bon Appetit!
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