Georgian zucchini with walnuts

Name: Georgian zucchini with walnuts
Total time: 1 h 30 min
Yield: 6
Ingredients: 800 g Zucchini; 80 g Walnuts; 10 g Dill; 30 g Parsley; 15 g Garlic; 5 g Salt; to taste Ground black pepper; to taste Ground red pepper; 40 ml Sunflower oil

A wonderful appetizer made from our favorite zucchini! If you, like me, are trying to eat less mayonnaise, then you should like this recipe. A zucchini appetizer in walnut-garlic sauce will surely captivate you and your family not only with its ease of preparation, but also with its completely new and interesting taste. In addition, thanks to the products that are included in the composition, this dish is also incredibly healthy! This appetizer is extremely easy and simple to prepare!

306

10215

Lily Rodriguez

Recipe author

Calories

183kcal

Protein

3g

Fat

16g

Carbs

10g

*Nutrition per serving

Ingredients

Servings: 6

800g

80g

10g

30g

15g

5g

to taste

to taste

40ml

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Let's take young zucchini and fresh, fragrant herbs. Spices to your taste, but garlic is a must!
STEP 2
If necessary, peel the zucchini (I only cut off the frayed parts) and cut into medium-sized cubes.
STEP 3
Place them in a bowl, sprinkle with some salt, mix gently and let stand for 10 minutes.
STEP 4
Meanwhile, toast the walnuts in a hot frying pan.
STEP 5
Chop the greens.
STEP 6
Finely chop the cooled nuts.
STEP 7
Fry the zucchini in oil over moderate heat. There is no need to stir too much.
STEP 8
Now let's make a flavorful dressing. Mix the greens, crushed garlic, walnuts, salt and spices in a salad bowl and mix well so that the greens release juice.
STEP 9
Place zucchini on top.
STEP 10
Mix everything carefully, trying not to turn it into porridge. Cover the salad bowl with a lid and place it in the refrigerator for an hour to allow the appetizer to cool and set. Bon appetit!

Comments on the recipe

Natalia M

11.11.2023

4.5

For dinner I prepared Georgian zucchini with walnuts for my husband; he loves such dishes. My zucchini was not young. The last unexpected harvest was collected in the garden, and I cooked from it. I peeled the zucchini from the skin and seeds, and cut the pulp into small pieces. I fried them in vegetable oil and added salt at the end. The zucchini looked like fried potatoes) Separately in a bowl, mixed parsley, cilantro, dill, fried walnuts and garlic. Seasoned with a mixture of freshly ground peppers. All that remains is to mix and let it brew. It turned out to be a very tasty, hot, spicy and refreshing snack and the zucchini was added)

elena

11.11.2023

4.6

thanks for the recipe!! I didn’t think of combining nuts with zucchini ((but here I put the salad ready in the freezer in portions for quick freezing - a week later I took it out for testing - it was like it was chopped right away!! Thank you!!