Pan-fried zucchini salad

Name: Pan-fried zucchini salad
Ingredients: 1 medium zucchini (300 g); 1 head of garlic (35 g peeled); 1 teaspoon salt; 30 ml oil; 15 ml vinegar

Salad - Pan-fried zucchini salad by Celia B. - Recipia

For pan-fried zucchini salad, slice the longer zucchini into even rounds and turn them gently in the pan. The zucchini salad with garlic has soft slices with browned marks, and the raw, sharp taste of the garlic comes through after the short rest; the oil and vinegar go in at the end. I choose zucchini with glossy skin and no soft spots. Preparation: 10 minutes. Cooking: 12 minutes. Rest: 15 minutes. Total time: 37 minutes. Serves: 2. Approximately 175 kcal and 3 g protein per serving.

Ingredients

1 medium zucchini (300 g)
1 head of garlic (35 g peeled)
1 teaspoon salt
30 ml oil
15 ml vinegar

Preparation

1. Wash the zucchini, dry it well and cut it into thin rounds. Don’t peel it. 2. Sprinkle 1 teaspoon of salt over the rounds. Arrange them in the dry-cooker pan, without oil, in batches, and cook for 2 minutes on each side, about 12 minutes in total, until softened and marked with brown spots. 3. Chop the raw garlic. Put a layer of zucchini in a glass dish, sprinkle with garlic and keep alternating layers until you’ve used all the rounds and garlic. 4. Cover the dish and leave it for 15 minutes. Then add 30 ml of oil and 15 ml of vinegar.

Notes

Covered, the salad keeps in the fridge for up to 3 days; take it out a little before the meal, since the oil can firm up in the cold. I serve it with meat, in that salad-that-feels-like-a-side-dish role, as the joke about vegetables coming to the table with something like meat suggests. You can use 15 ml of apple cider vinegar instead of regular vinegar. Choose a long, firm zucchini with smooth skin; the rounds come out more even than they do from a short, squat one. In a very large zucchini, the seeds can be tough and the flesh watery, so remove the soft, seedy middle before slicing. If the rounds are wet after washing, pat them dry well so the dry pan doesn’t fill with water. I don’t rush the covered rest; the raw garlic mellows a little in contact with the warm zucchini. I keep the rounds about 4 mm thick and turn them with a thin spatula so they don’t break.