Easy Vegan Zucchini Recipe With Olive Oil
Lemon fresshness, mint aroma, thinly sliced zucchini with garlic and olive oil...A practical time saver and delicious recipe as main or side dish...
Equipment
- 1 wooden spoon
- 1 pan
- 1 vegetable peeler
Ingredients
- 3 pieces zucchini middle sized
- 5 pieces fresh onion
- 4 clove garlic
- 1 tea glass olive oil 125 ml, extra virgin
- 1/2 tea glass rice long grain white rice
- 2 pinches minth dry minth
- 1 tea glass water boiled 125 ml
- 20 gr dill chopeed
- 1 dessert spoon salt
- 1/2 piece lemon juice
Instructions
- Wash the zucchinis3 pieces zucchini
- Slice them very thinly with a peeler
- Chop fresh onions5 pieces fresh onion
- Put the onions into the pan with 4 cloves of garlicAdd 1/2 tea glass of olive oil4 clove garlic, 1 tea glass olive oil
- Cook them for 5 minutes on medium heat.
- Preparation of the rice Make the rice rest in boiled water for 15 minutes. Rewash and drain them.1/2 tea glass rice
- Cook the rice in the pan for 5 minutes
- Add 125 ml of boiled water1 tea glass water
- Cook them together 5 more minutes on minimized heat.
- Cook the zucchinis.Add them into the pan, blend gengly olive oil, onions, rice, garlic and rice. Add 1/2 tea glass of lemon juice. Add 20 gr. of chopped dill. Add 1 dessert spoon of salt. Cook for 15 minutes on medium-low heat.1 dessert spoon salt, 1/2 piece lemon, 20 gr dill
- Rest the dish for 15 minutes.
- Serve it. You may prefer to add 1/2 tea glass of olive oil and 2 pinches of minth on it.2 pinches minth
Notes
- Zucchini slices should be very thin.
- Since zucchini leaves its own juice into the dish, please be sure not to add more water then indicated.
- Very thinly sliced zucchinis get burn so easily so be sure to control them while cooking.
- You may serve it warm after 15 minutes of rest but for the best result I advise to cook it 1 day before the serving and make it rest in the fridge 1 night long.
- I advise not to skip to add minth. Garlic, minth, olive oil and lemon juice combo is the key for the amazing taste.